Raspberry Lemon Chia Pudding

Creamy raspberry lemon chia pudding is bursting with the bright flavors of spring and summer, made into a healthy breakfast, snack or dessert! Creamy raspberry lemon chia pudding is bursting with the bright flavors of spring and summer, made into a healthy breakfast, snack or dessert! It’s packed with fiber, protein, and antioxidants to nourish your body and keep you full and satisfied! Vegan, paleo, and whole 30!

If you’re looking for a delicious, healthy, and easy-to-make breakfast or snack, this Raspberry Lemon Chia Pudding will quickly become a favorite. Packed with antioxidants, fiber, and plant-based protein, this vibrant pudding is the perfect combination of tangy, sweet, and refreshing. Plus, it’s vegan, gluten-free, paleo, and Whole 30 while being made with just a few simple ingredients! Double whammy!

The ultimate flavor combination! Raspberries add some sweetness, anti-inflammatory antioxidants, and flavor to otherwise boring chia seed pudding. Lemon adds the perfect tang, while adding a burst of refreshing flavor! Looking for more fun Spring & Summer flavors!? Try my lemon blueberry chai pudding (the lemon cashew cream is HEAVEN). You will also love my banana foster chia pudding!

Why you’ll love this Raspberry Lemon chia pudding

• Bright, citrusy flavor from fresh lemon zest and juice. Naturally sweet with raspberries and a touch of maple syrup or monk fruit.
• Super nutritious – loaded with omega-3s, fiber, protein, and antioxidants.
• Perfect for meal prep – make it ahead and enjoy all week!
• Vegan, gulten-free, dairy-free, paleo, whole 30 – suitable for most dietary needs!

Video – how to make raspberry Lemon chia pudding

What are chia seeds & why are they good for you?

Chia seeds come from the desert plant Salvia hispanica. This raspberry lemonade chia pudding isn’t just pretty – it’s also incredibly good for you. Chia seeds are a nutrient powerhouse, offering:

• Omega-3 fatty acids – good for heart and brain health
• High fiber content – promotes digestion and keeps you full. Two tablespoons of chia seeds offer 10g fiber!
• Plant-based protein – great for vegan diets
• Antioxidants & minerals – from both chia and berries, including iron, calcium, magnesium, and zinc!

Is raspberry lemon chia pudding with yogurt healthy?

Chia seeds are packed full of nutritional benefits! They provide omega-3 fatty acids, in the form of alpha linolenic acid, or ALA and are an excellent source of fiber, which can improve heart health, reduce cholesterol levels and promote intestinal health.

Chia seed pudding is a great paleo and whole 30 option as well! This pudding is also made with coconut milk, maple syrup or honey, blueberries, cashews, coconut yogurt, and lemon, all of which add nutritional benefits to the recipe!

How to make raspberry chia pudding with yogurt

Full recipe is in the recipe card at the bottom of the post!

Ingredients

• Chia seeds – if you don’t like chia seeds, I highly recommend trying zen Basil seeds! They are delicious, more easily digestible, and I prefer the texture of them! You can use my code “DANI“.
• Milk of choice – for the creamiest chia pudding, opt for canned coconut milk. It’s delicious, refreshing, and offers extra nutrients!
• Yogurt – coconut yogurt or greek yogurt work! Opt for a THICK yogurt.
• Raspberries & lemon – fresh or frozen raspberries work! Fresh lemon is best, however you can use store-bought lemon juice as well.
• Sweetener – this is personal preference! Honey and maple syrup are both delicious. If you want a sugar-free option, monk fruit drops work great!
• Protein powder – optional, but delicious and it makes the chia pudding more filling! I use Vanilla Buttercream (tastes like ice cream) by Macro Mike. You can use my code “amb-dani” for a discount!
• Vanilla extract – you can omit if your yogurt is vanilla flavored, however I love adding it!

Steps

• In a blender, combine the raspberries, milk, vanilla, protein, yogurt, and maple syrup and blend until smooth. Stir in the chia seeds.
• Pour the chia seed pudding into your jar or container (I love the ones I linked!). You can top it with lemon cashew cream if using or you can add some yogurt on top when ready to eat!
• Store in the fridge for an hour-overnight to allow optimal time for the chia seeds to soak.

Blended chia seed pudding

If you aren’t a fan of the texture of chia seed pudding, try blending it! This creates a real pudding-like texture without the chunks of chia seeds! Simply add everything to your blender and blend until smooth. Then pour into your jars or bowl.

Tips for making the Best Chia Pudding

• Use full-fat plant milk for a creamier texture.
• Adjust sweetness based on your preference – add more maple syrup or a few drops of stevia.
• Texture too thick? Add a splash of milk before serving.
• Make it a parfait! Layer with granola and extra berries for a beautiful presentation.

FAQ’s

• How long should chia pudding soak/set? You will want to allow the chia seed pudding to soak/thicken up for at least 20 minutes-overnight!
• What sweeteners can I use? Honey and maple syrup are great options. You can also use stevia, monk fruit for a sugar-free option, or any other granulated sweetener (like coconut sugar).
• What liquid/milk can I use? I love using canned coconut milk to make the chia seed pudding extra creamy! However you can use oat milk, cashew milk, hemp seed milk, etc., for dairy-free/vegan options or regular cow’s milk!
• How long does chia pudding last? You can store it in the fridge for up to 5 days!
• Can you meal prep chia pudding or make it ahead of time? YES! This makes a wonderful, easy meal prep. You can make the chia seed pudding the night before and leave it in the fridge for a quick breakfast option! I like to use individual jars to make it even more convenient.

More healthy breakfast recipes to try

• Sheet pan baked eggs
• Strawberries & cream chia overnight oats
• Breakfast egg stuffed peppers 
• TikTok viral egg breakfast sandwich
• Gluten-free popovers
• Ultimate healthy breakfast bowls
• Birthday cake overnight oats 
• Oatmeal cookie dough overnight oats
• cinnamon roll overnight oats
• One pan enchilada breakfast skillet

If you try this recipe and love, it’d mean the world to me if you left a star rating & review below and tag me in your creations on Instagram @danishealthyeats!

Creamy Raspberry Lemon Chia Pudding

Creamy raspberry lemon chia pudding is bursting with the bright flavors of spring and summer, made into a healthy breakfast, snack or dessert! It's packed with fiber, protein, and antioxidants to nourish your body and keep you full and satisfied! Vegan, paleo, and whole 30!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 2

Ingredients

  

Blueberry chia pudding

• 1/3 cup chia seeds
• 1 3/4 cup light or full-fat canned coconut milk *Or other milk of choice, but this creates the creamiest texture! Shake the can, then use.
• 1 cup fresh or frozen raspberries *I like frozen, makes it thicker quicker!
• 1/2-1 tbsp lemon juice
• 3-4 tbsp maple syrup or honey (or monk fruit drops to taste, for a sugar-free option)
• 1 tsp vanilla extract
• 1/2 cup thick coconut yogurt or greek yogurt *see notes
• 1 scoop of your favorite vanilla protein powder *optional

Lemon cashew cream (optional, but incredible)

• 3/4 cup raw cashews
• 1/3 cup thick coconut yogurt or greek yogurt
• 2 tbsp maple syrup or honey
• 2 tbsp lemon juice
• 2 tsp fresh lemon zest
• 1-3 tbsp milk (ONLY if needed)

Instructions

 

• Add all of the chia pudding ingredients, besides the chai seeds, to a high-powered blender. Blend util smooth. Stir in the chia seeds. (You can also blend the chia seeds into the pudding, but I like to leave them whole).
• Taste the mixture. Adjust as you'd like, if needed (more sweetener, etc). Divide the pudding amongst 2-3 small jars (I usually do two).

Lemon cashew cream

• The lemon cashew cream in my blueberry lemon chia pudding recipe is a crowd favorite amongst my blog and social media! Highly recommend trying it. However, if you don't want to add it that's fine! You can also top the chia pudding with some yogurt or coconut whipped cream!
• Rinse the blender. The add the lemon cream ingredients to it. Blend again until smooth. The cream should be thick, but if it's not blending well, add 1-3 tbsp milk of choice, as needed, until it blends smooth. You want it to be thick, not smoothie-like.
• Pour the lemon cream over top of the blueberry pudding. Place in the fridge for 2-4 hours before enjoying, or leave it overnight for a meal prep breakfast!

Video

Notes

If you don’t like chia seeds, I highly recommend trying zen Basil seeds! They are delicious, more easily digestible, and I prefer the texture of them! You can use my code “DANI“.

*Yogurt: I like Culina for coconut yogurt! Use something THICK. Runny yogurt won’t create the perfect creamy texture.

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