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You are here: Home / Recipes / Breakfast / Raspberry Chia Pudding

Raspberry Chia Pudding

Published: Sep 1, 2015 Updated: Feb 18, 2020 · This post may contain affiliate links ·

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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 | ElephantasticVegan.com
It’s September – yeah! This means the wait is over, it’s Vegan MoFo time again! If you don’t know: Vegan MoFo stands for Vegan Month Of Food and the whole September will be used by various bloggers to talk about veganism, share vegan recipes, share vegan products and so much more. I’ve participated last year and shared a new vegan recipe every day in September. This year I’ll be sharing a few new vegan recipes on the blog throughout the month, but will hopefully be able to spread the messages to Instagram and participate from there every day. So make sure you follow me on Instagram in order to not miss out on this awesome event. Every day stands under a different theme/prompt and I already have the feeling that it will be so much fun! For today the theme is Rise and Shine! It’s MoFo time! Tell us about your breakfast. So here I am sharing my fabulous, pink 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!).

https://instagram.com/p/6XbrpkOaEx/?taken-by=elephantasticvegan

 

Vegan Raspberry Chia Pudding | ElephantasticVegan.com

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.

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 | ElephantasticVegan.com

Vegan Raspberry Chia Pudding | ElephantasticVegan.com

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.
4.58 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Breakfast
Cuisine Vegan
Servings 1
Calories 342 kcal

Ingredients
 
 

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

Instructions
 

  • 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.

Notes

* 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.

Nutrition

Calories: 342kcalCarbohydrates: 49gProtein: 9gFat: 15gSaturated Fat: 1gSodium: 347mgPotassium: 373mgFiber: 22gSugar: 19gVitamin C: 39.3mgCalcium: 579mgIron: 3.8mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

Looking for more Sweet Vegan Breakfast Ideas?

Sweet Vegan Breakfast Recipes | ElephantasticVegan.com

10+ Sweet Vegan Breakfast Recipes – waffles, pancakes, granola and more!

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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

Previous Post: « Vegan in Vienna, Austria at Swing Kitchen
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Comments

  1. Bonnie

    September 1, 2015 at 3:13 pm

    Ooh, must be lovely to have a raspberry bush on the balcony! I probably wouldn’t want to blend up those precious berries into a pudding either, but the one you made with farmer’s market berries looks delicious and very pretty.
    I think I’m really going to enjoy the combination of Instagram and blogging for this year’s VeganMoFo. Looking forward to seeing your posts for each of the prompts. :)

    Reply
    • Bianca

      September 1, 2015 at 4:03 pm

      Thank you so much, Bonnie! Yeah.. it would have been such a shame to blend the homegrown raspberries. They are best enjoyed fresh off the plant :)
      I really like the new concept of the Vegan MoFo with the prompts – I wouldn’t be able to produce 30 blog posts in a month but a few posts and 30 instagrams seem possible. We’ll see how it goes :D

      Reply
  2. Kyra

    September 1, 2015 at 3:41 pm

    That is so cool that you have been growing your own raspberries! I was thinking about buying a blueberry plant earlier this year but decided not to until I have some decent land to plant it in. Your chia pudding looks perfect too :)

    Reply
    • Bianca

      September 1, 2015 at 4:05 pm

      Thanks, Kyra! That’s funny because I was determined to buy a blueberry plant too, but they were sold out so I took the raspberry plant, because buying no plant is not an option. Some plantable land would be nice, I agree :)

      Reply
  3. Strength and Sunshine

    September 1, 2015 at 6:27 pm

    O that perfect little raspberry plant! You know I’m jealous ;)

    Reply
    • Bianca

      September 1, 2015 at 11:45 pm

      Nooo don’t be jealous! I’m sure I’ll be shedding a tear or two when it dies over the winter :)

      Reply
  4. Natalie

    September 1, 2015 at 10:40 pm

    I always love your chia pudding recipes (I love all things chia <3) they are so simple and elegant :) I mean 4 ingredients, that’s awesome! Pinned <3

    Reply
    • Bianca

      September 1, 2015 at 11:43 pm

      Aww thanks Natalie! And I practically made raspberry milk :D Yeah to fruity milks :)

      Reply
  5. Sonja

    September 2, 2015 at 12:38 pm

    Love the recipe! I wish I had raspberries myself. But I got red currants as a surprise this year! There is a big bush in my boyfriends garden and he didn’t even know about it. Don’t ask me how… ;) Can’t wait to see your next entries!

    Reply
    • Bianca

      September 3, 2015 at 5:03 pm

      That’s too funny! Surprise homegrown fruits are even better :D hahaa.

      Reply
  6. Little Vegan Bear

    September 2, 2015 at 12:48 pm

    Such a pretty dish isn’t it? I love a good chia pudding for brekkie too. Happy MoFo :)

    Reply
    • Bianca

      September 3, 2015 at 5:04 pm

      Yeah – it’s so energizing :) Thanks & a happy MoFo to you too!

      Reply
  7. Jennifer

    September 2, 2015 at 6:56 pm

    Wonderful snapshots! LOVE the raspberry flavor you featured here! YUM! Happy Vegan MoFo to ya!

    Reply
    • Bianca

      September 3, 2015 at 5:05 pm

      Thank you so much Jennifer. I’m so proud of my raspberry plant – I hope I’ll get it through winter. And a happy vegan MoFo to you too!

      Reply
  8. Melissa @ vegan does it

    September 3, 2015 at 4:58 pm

    So pretty! I love how simple and delicious chia puddings are. This one looks perfect!

    Reply
    • Bianca

      September 3, 2015 at 5:10 pm

      Riiight?! Chia Puddings always look so fancy :D Thanks Melissa!

      Reply
  9. Martha McInerney Lyall

    September 4, 2015 at 5:23 am

    I have this thickening up in the fridge right now! I saw your post this morning and was inspired to go pick up some nice fresh raspberries – Happy Vegan MoFo!!

    Reply
    • Bianca

      September 4, 2015 at 9:03 pm

      Nice! I really hope you enjoy(ed) it! And a happy vegan mofo to you too :D

      Reply
  10. winwinfood

    September 4, 2015 at 9:46 am

    I can’t get over how pretty this is! Would love to wake up to such a gorgoeus breakfast :)

    Reply
    • Bianca

      September 4, 2015 at 9:22 pm

      Aww, thanks, Lucie! Yeah – it’s much easier to get out of bed for this breakfast :D :D

      Reply
  11. lisa

    April 7, 2016 at 8:43 pm

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

    Reply
    • Bianca

      April 7, 2016 at 8:51 pm

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

      Reply
      • lisa

        April 8, 2016 at 3:05 pm

        Thanks Bianca, i just realize the note in the recipe, i did not see it i think i need glasses. Sorry for asking the question that was already on the recipe. Thank you for sharing the recipe.

        Reply
        • Bianca

          April 8, 2016 at 4:29 pm

          no worries, Lisa! I try to provide substitutions in the notes but most of the times I forget. So it’s never a bad idea to ask directly :) I hope you’ll like the raspberry chia pudding!

          Reply
  12. Shennae Davies

    January 9, 2017 at 2:58 pm

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

    Reply
  13. Shennae Davies

    January 10, 2017 at 12:51 pm

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

    Reply
    • Bianca

      January 11, 2017 at 10:00 am

      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.

      Reply
  14. Maria

    March 28, 2020 at 3:04 pm

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

    Reply
    • Bianca

      April 8, 2020 at 4:06 pm

      aaabsolutely! frozen will work just fine! :)

      Reply

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Portrait of Bianca HaunHi! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I love homemade bread, pancakes, avocado, and anything in between!

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