Is chia seed pudding actually healthy?

Yes. It’s full of omega-3 fats, fiber, and plant protein, making it a great start to the day.

How to make a raspberry chia seed pudding?

Blend raspberries with almond milk and maple syrup, mix in chia seeds and yogurt, stir twice, then chill overnight.

Avoid very acidic liquids or low-fat dairy alternatives that don’t thicken well. Stick to creamy bases like almond or coconut milk.

No. Two tablespoons a day is a healthy amount for most people. Just drink plenty of water to support digestion.

A creamy, fruity, and nutritious plant-based breakfast made with raspberries, chia seeds, and yogurt. Perfect for busy mornings or meal prep.

Scale

2 cups almond milk

3/4 cup chia seeds

3 tablespoons maple syrup (grade A dark)

2 cups plant-based yogurt (unsweetened, plain)

2 cups frozen raspberries

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1. Blend raspberries, almond milk, and maple syrup until smooth.

2. Pour the mixture into a large container and stir in chia seeds and yogurt until evenly combined.

3. Stir again after 10 minutes to avoid clumping.

4. Cover and refrigerate overnight to allow the mixture to thicken.

Stir well at the start and again after 10 minutes to prevent chia seeds from clumping.

Maintain a 3/4 cup chia seeds to 4 cups liquid ratio for the best texture.

For smoother raspberry puree, blend thoroughly and strain out seeds if desired.

For cleaner layers, chill components separately before layering slowly with a spoon.