A creamy, antioxidant-rich chia pudding bursting with heart-healthy raspberries and plant-based goodness. This easy, make-ahead recipe is perfect for Valentine’s Day (weekend) or any day you want a nourishing, delicious treat!
Why You’ll Love It:
Heart-Healthy – Raspberries and chia seeds are packed with fiber and omega-3s for heart health.
Protein-Packed – Coconut yogurt and chia seeds provide a plant-based protein boost.
Dairy-Free & Vegan – Made with creamy oat milk and coconut yogurt.
Naturally Sweetened – Lightly sweetened with maple syrup.
Health Insights:
Raspberries for Antioxidants & Fiber – Supports digestion and heart health.
Chia Seeds for Omega-3s & Protein – Essential for reducing inflammation and keeping you full longer.
Coconut Yogurt for Gut Health – A great source of probiotics for a happy gut.
Maple Syrup for a Natural Touch of Sweetness – A healthier alternative to refined sugar.
Tips and Tricks to Elevate:
Make It Extra Creamy: Blend the mixture before refrigerating for a silky texture.
Boost the Protein: Use Greek yogurt instead of coconut yogurt and add hemp seeds.
Get Fancy with Toppings: Try crushed toasted nuts, lemon zest, or extra berries.
Sweeten Naturally: Adjust the maple syrup to taste or add a mashed Medjool date.
Berry Chia Pudding
Add the berries, milk, seeds, and syrup to a large bowl and mix well until combined. Ensure the chia seeds are mixed in, and the berries are coarsely mashed.
Divide the mixture evenly between jars, making one jar per serving, and refrigerate for at least eight hours or overnight.
Top with yogurt and raspberries (optional), drizzle with a little syrup and enjoy!
Berry Chia Pudding
8 hours 4 servings
1 cup Frozen Raspberries
3 cups Oat Milk
1/3 cup Chia Seeds
2 tsps Maple Syrup (plus more for garnish)
2 cups Unsweetened Coconut Yogurt
1 cup Raspberries (optional)
Add the berries, milk, seeds, and syrup to a large bowl and mix well until combined. Ensure the chia seeds are mixed in, and the berries are coarsely mashed.
Divide the mixture evenly between jars, making one jar per serving, and refrigerate for at least eight hours or overnight.
Top with yogurt and raspberries (optional), drizzle with a little syrup and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately one cup.
Additional Toppings: Top with crushed toasted nuts, lemon zest and/or your favorite berries.
No Coconut Yogurt: Use any yogurt of choice.
No Oat Milk: Use any milk of choice.
More Protein: Use Greek yogurt in place of coconut yogurt. Add hemp seeds and/or protein powder.
NUTRITION (per serving)
Calories 265 kcal, Fat 13g, Carbs 35g, Fiber 12g, Sugar 11g, Protein 6g
Isabelle Bulota is a Registered Holistic Nutritionist, Recipe Developer, and Food Photographer, passionately navigates the challenges of motherhood with two vibrant teenagers. As the proud founder of Isabelle Bulota Family Nutrition Practitioner, she guides families on their journey through personalized nutrition counselling.
Comments