High Protein Raspberry Chia Pudding with Greek Yogurt
A fruity, creamy high protein breakfast you can make the night before and eat straight from the fridge.
Raspberry Greek yogurt chia pudding is the kind of breakfast that does all the work the night before. Tart raspberries, creamy Greek yogurt, and chia seeds — mixed in minutes, chilled overnight, ready when you wake up.
If you want a high protein breakfast that doesn’t involve cooking, this is a strong option. The Greek yogurt pulls the protein up to 12g per serving without any protein powder, plus 12g of fiber on top of that. It’s genuinely filling in a way most “light breakfasts” aren’t.
It’s also a solid quick make-ahead breakfast for busy mornings — 7 minutes of actual prep, then the fridge does the rest. You can build it the night before, keep it for up to 4 days, and grab it on your way out. Fresh or frozen raspberries both work, so you can make it year-round.
Recipe Info
This recipe is:
- Light but filling. The yogurt and chia team up for protein and fiber, keeping you full longer than just fruit alone.
- Bright and fruity. Raspberries and lemon make this one taste super fresh.
- Small-batch friendly. The recipe scales great, but it still makes sense to make a single portion.
Base Recipe
This Chia Pudding mega guide teaches you the base ratio, how to fix runny or too-thick textures, how to boost protein or keep it vegan, and includes 15+ flavor templates to try.
Ingredients and Substitutes
- Raspberries. Fresh or frozen both work well. If you use frozen, let them defrost briefly so you can mash them, or blitz them in a high-powered blender.
- Greek yogurt. Adds protein and a smooth, creamy texture. Use non-fat or whatever you have on hand.
- Liquid sweetener. Just enough to round out the flavor—you want it pleasant, not dessert-sweet. Honey pairs beautifully with raspberries, but use whatever you prefer.
- Chia seeds. Chias soak up liquid and give the pudding its signature texture. Stick to the recommended amount so it doesn’t turn into a brick.
- Lemon juice. A little goes a long way—just enough to brighten the raspberries and bring out their taste.
Step-by-Step: How to Make Raspberry Greek Yogurt Chia Pudding
- Mash the raspberries. If they’re frozen, thaw briefly. Mash with a fork or blend until mostly smooth, then stir in a splash of lemon juice.
- Sweeten and add yogurt. Stir in your sweetener and Greek yogurt. Taste and tweak—more sweetener if you like it sweeter, or extra lemon juice if you want more zing.
Stir in sweetener and yogurt, then taste and
add more lemon or sweetener if needed
- Mix in chia seeds. Sprinkle in the chia and stir until they’re evenly dispersed. The mixture should be thick enough that the seeds don’t sink.
- Chill. Pop it in the fridge for at least 3 hours so the chia can thicken everything into pudding.
- Serve. Top with your favorite add-ins and enjoy.
Variations
Meal Prep
This pudding is a meal-prep superstar. Just multiply the ingredients for as many servings as you need.
You can make it all in one bowl and portion it out, or assemble individual jars—your call.
Keep in mind:
- Granola loses its crunch if it sits too long. Add it just before eating.
- Fresh berries spoil in a few days. If you’re topping with fruit, add it the day you plan to eat.
- Mix up your toppings each day to keep things interesting.
High Protein
Want more protein? Easy fixes:
- Extra Greek yogurt. Dollop on an extra ¼ cup (60 g) for about 6 g more protein. A little sweetener drizzle makes it extra tasty. Don’t stir the yogurt into the pudding, or you’ll dilute the raspberry flavor.
- Protein powder. Stir a scoop (neutral or vanilla) into the raspberry-yogurt mix before adding chia seeds to add around 20 g of protein. If your powder is sweetened, halve the liquid sweetener. Also, add an extra half-tablespoon of chias to keep the texture right.
Also, check out our protein powder chia pudding if you’re looking for a simple and flexible high-protein base.
| Protein per serving (g) | |
|---|---|
| Regular | 12.1 |
| Regular + Greek yogurt | 18.1 |
| Regular + protein powder | 32.1 |
| Regular + Greek yogurt + protein powder | 38.1 |
Vegan
To make this raspberry chia pudding vegan:
- Swap in plant-based yogurt. Pick your favorite—just know these tend to be lower in protein than dairy yogurt.
- Choose a vegan-friendly sweetener. Maple syrup, agave, or a branded vegan sweetener all work beautifully.
- Use plant-based protein. Replace whey powder with your go-to vegan protein blend.
Or go with this raspberry almond milk chia pudding recipe instead.
Tips
- Flavor not quite right? I’ve shared proportions that suit my taste, but feel free to tweak. A little extra sweetener or another squeeze of lemon often does the trick.
- Pudding too thick? Stir in a tablespoon of milk (dairy or plant-based) to loosen it up.
- Only have granulated sugar? Warm your mashed raspberries briefly on the stove before adding the sugar—it’ll dissolve perfectly in the warm mash.
Storage
Store in the fridge in a sealed container for up to 3 to 4 days. It might get thicker the longer it sits!
Similar Recipes to Try
Looking for more? Check out the following recipes:
- More raspberry-based breakfasts? Raspberry white chocolate baked oats and Raspberry overnight oats fit the bill perfectly.
- Looking for fresh and fruity flavors? Strawberry chia pudding, Blueberry chia pudding, and Lemon Chia Pudding are definitely worth testing.
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Equipment
Ingredients
- 3/4 cup raspberries fresh or frozen, 90 g
- 1/3 cup non-fat Greek yogurt 80 g
- 1.5 teaspoons liquid sweetener 11 g
- 1.5 tablespoons chia seeds 18 g
- lemon juice to taste
Instructions
- Mash the raspberries. If they’re frozen, thaw briefly. Mash with a fork or blend until mostly smooth, then stir in a splash of lemon juice.3/4 cup raspberries, lemon juice
- Sweeten and add yogurt. Stir in your sweetener and Greek yogurt. Taste and tweak—more sweetener if you like it sweeter, or extra lemon juice if you want more zing.1.5 teaspoons liquid sweetener, 1/3 cup non-fat Greek yogurt
- Mix in chia seeds. Sprinkle in the chia and stir until they’re evenly dispersed. The mixture should be thick enough that the seeds don’t sink.1.5 tablespoons chia seeds
- Chill. Pop it in the fridge for at least 3 hours so the chia can thicken everything into pudding.
- Serve. Top with your favorite add-ins and enjoy.
Notes
- Macronutrient information calculated using honey. Treat it as a rough estimate.