We’re still riding the detox wave from the New Year, embracing light, nourishing meals that leave us feeling energized and refreshed. This 3-ingredient Raspberry Chia Pudding is the perfect fit—simple, wholesome, and naturally delicious. Made with chia seeds, almond milk, and raspberries, this vegan-friendly recipe is as easy to make as it is satisfying to eat.

Packed with fiber, omega-3s, and antioxidants, it’s a refreshing way to reset your body while still indulging in something sweet and creamy. And while we love using almond milk for a dairy-free twist, any milk you have on hand will work beautifully.

Raspberry Chia Seed Pudding Recipe

Pudding Ingredients

• 3 tablespoons of chia seeds
• 1 cup almond milk (or milk of your choice)
• 1/2 cup fresh or frozen raspberries (plus extra for topping)

Topping Ingredients

• Fresh raspberries
• Desiccated coconut
• Granola

Steps

1. For a smoother pudding, we begin by blending the raspberries with the almond milk until well combined. Prefer a chunkier texture? Skip blending and stir the raspberries in whole.

2. In a jar, mix the chia seeds with the almond milk (or raspberry-almond milk blend). Stir in the raspberries if left whole. Stir the mixture every 5 minutes during the first 15-20 minutes to break up clumps and ensure an even consistency.

3. Cover and refrigerate for 2-3 hours, or overnight for best results.

4. To assemble and serve, spoon the set chia pudding into bowls or jars. Top with fresh raspberries, a sprinkle of desiccated coconut, and crunchy granola for the perfect finish. Feel free to use toppings of your choice! 

This is a versatile, nutrient-packed meal you can enjoy any time. Chia seeds bring the fiber and protein, raspberries add antioxidants and natural sweetness. Whether you’re continuing the New Year reset or just need a comforting, healthy snack, this simple recipe is sure to become a favorite.