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Raspberry Chia Pudding

Recipe for a vegan and gluten-free Raspberry Chia Pudding. Chia Puddings are awesome because you can make them the night before and therefore enjoy them in the morning without any hassle.

Vegan Raspberry Chia Pudding |

Have you jumped on the Chia train already? This vegan and gluten-free Raspberry Chia Pudding is my favorite breakfast lately. In the summer I simply love to take advantage of the sweet berries nature is giving us and raspberries have always been my favorite (closely followed by blueberries).

I even had a raspberry plant this year on my balcony (if you follow me on Instagram you probably know this already because I was posting photos of it all the time!).

The raspberries used in this Chia Pudding are not from my balcony, because the plant didn’t produce enough to use them in this breakfast but I’ve found these beauties at a local farmer’s market and just couldn’t resist.

Vegan Raspberry Chia Pudding |

The benefits of Chia Puddings

Chia puddings are such an amazing breakfast because they are very filling and easy to make. I usually make them the night before and enjoy them the next day in the morning. It’s a great feeling knowing that your breakfast is waiting for you in the fridge when you wake up. 

I always feel full of energy after eating a chia pudding, so they are the perfect post-yoga breakfast for me. Chia seeds are rich in omega-3 fatty acids, they are a great source of iron, magnesium, zinc, calcium, and many more vitamins. They’re delicious and good for your body!

The perfect Chia Pudding Ratio

3 tablespoons chia seeds per 1 cup of plant-based milk

As for the plant-based milk, you can use any milk: soy, oat, hemp, cashew, almond, rice, lite coconut… For this Raspberry Chia Pudding, I’ve used unsweetened Almond Milk.

Vegan Raspberry Chia Pudding |
Vegan Raspberry Chia Pudding |

More vegan recipes with chia seeds

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I hope you will enjoy this Raspberry Chia Pudding as much as I did! Let me know if you give it a try!

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Cheers, Bianca

Raspberry Chia Pudding

Elephantastic Vegan
Recipe for a vegan and gluten-free Raspberry Chia Pudding. Chia Puddings are awesome because you can make them the night before and therefore enjoy them in the morning without any hassle.
4.29 from 21 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast
Cuisine Vegan
Servings 1
Calories 342 kcal


  • 1 cup unsweetened almond milk
  • 1 1/4 cups fresh raspberries
  • 3 tablespoons chia seeds
  • 1 tablespoon brown rice syrup*


  • Wash the raspberries and put 1 cup of them together with the almond milk and brown rice syrup in a high-speed blender. Blend until it’s a smooth and fine raspberry milk.
  • Fill the raspberry milk mixture in a glass and add the chia seeds. Give it a good mix and set it aside for about half an hour.
  • Mix it again and place it in the fridge to thicken a bit for about 4-5 hours or overnight.
  • Top the Raspberry Chia Pudding with the rest of the raspberries before eating.


* If you don’t have brown rice syrup, you could use agave syrup or maple syrup instead.
If your glass only holds 1 cup, you have to reduce the amount of the ingredients slightly or fill it into two glasses.


Calories: 342kcalCarbohydrates: 49gProtein: 9gFat: 15gSaturated Fat: 1gSodium: 347mgPotassium: 373mgFiber: 22gSugar: 19gVitamin C: 39.3mgCalcium: 579mgIron: 3.8mg
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Recipe Rating


Wednesday 10th of February 2021

just made this, i'm so excited to eat it for breakfast tomorrow! it's thickening up in the fridge right now ;)


Saturday 28th of March 2020

Hi Bianca, Do I have to use fresh raspberries, would frozen work? Thanks


Wednesday 8th of April 2020

aaabsolutely! frozen will work just fine! :)

Shennae Davies

Tuesday 10th of January 2017

I made this with strawberries and it didn't set overnight, it was still liquid the next day.


Wednesday 11th of January 2017

Heya Shennae, did you use fresh or frozen strawberries? If fresh, they will probably just added too much additional water. If frozen, probably too, but in a lesser amount. A good basic conversion for chia puddings is: 3 tablespoons chia seeds (=1/4 cup) per 1 cup liquid. Best measure the liquid after blending it with the fruit.

Shennae Davies

Monday 9th of January 2017

I'm attempting this with strawberries and sweet freedom syrup since I have neither raspberries nor brown rice syrup.


Thursday 7th of April 2016

Hi, I cannot find brown rice sugar, i dont buy on internet. What can i replace for ?


Thursday 7th of April 2016

Hi Lisa, you can substitute it with other liquid sweeteners like agave syrup or maple syrup.