In my ongoing quest to eat reasonably healthy without having to give up on sweets, chia pudding is one of my go to breakfast and dessert options.
With unlimited versatility and super easy creation process, I keep coming back with new flavor combinations – and I’m yet to find one chia pudding recipe which I did not like!
Raspberry is my second favorite fruit (closely behind mangoes), so I was not surprised at all when I really liked this version.
And granola adds that little extra with the crunchiness, that elevates this pudding into more of a dessert category for me – although I am more than happy to have it for breakfast too!
In fact, I usually create larger quantities of this one so I can have both. A word of warning: get ready for stiff competition from other members of the family…
How to Make Raspberry Chia Pudding with Granola?
This super tasty chia pudding recipe has only 7 ingredients. Feel free to experiment with any plant-based or regular milk as well as different natural sweeteners if you have a different preference than honey.
- 1 ½ cups raspberries (can be frozen or fresh)
- ½ cup water
- 4-6 tbsp chia seeds
- 1 cup almond milk (can use coconut milk, cashew milk or a mix of these too)
- 1-2 teaspoons honey (or agave nectar)
- 2 tbsp Greek yogurt
- 4 tbsp granola
Blend the raspberries with the water and 1 tablespoon of honey. Pour in into a mixing bowl and place it in the fridge.
Mix the chia seeds with ¾ of the almond milk, Greek yogurt and 1 tablespoon of honey in a mixing bowl.
Let it sit for 5 minutes, add the remaining milk, and stir again to make sure there are no clumps of chia seeds in the mixture.
Place it to the fridge for at least half an hour until the pudding sets.
While it is setting, crush the granola to small pieces with a fork. You can add the granola to the bottom, to the top or even as middle layer, wherever you prefer the crunch.
Take the pudding and raspberry mix out of the fridge and layer the granola, chia pudding and raspberry puree into glasses, You can also use glass jars with lid if you are preparing a larger amount and want to save some of it for later.
Chia Pudding Tips
This chia pudding recipe will last for up to 2-3 days in the fridge, so you do have the option of preparing a bigger portion and save some of it for later.
I suggest holding off with the granola until you are about to consume it (and obviously add it as a top layer in this case) to keep it from getting soaked and losing its crunchiness.
For a more cheesecake-like structure and flavor you can opt for Graham crackers instead of granola. Use the crackers as a bottom layer.
Sometimes the pudding does not thicken up properly. If your chia seed pudding is still liquid after an hour in the fridge, add about 1 tbsp of chia seeds to the pudding and whisk it thoroughly. Let it sit for another half an hour, and your pudding will thicken up.
You can use layers of fresh raspberries instead of the raspberry puree as well. Serve it with alternating layers of chia pudding, granola and whole raspberries in the glass or mason jar.
What are the health benefits of chia seeds?
Chia seeds are rich in Omega 3s and high in fiber, protein, calcium, vitamin B and iron.
They can expand up to 10 times their size by soaking up liquid, which can help keep you hydrated and aid in the digestion process. They are a great source of energy.
Chia seeds naturally thicken just by soaking up the milk so there is no need to add any flour, starch, cream, eggs or other thickeners
Can I use different milk instead of almond?
Sure, almond milk goes exceptionally well with raspberries but feel free to experiment with any other plant-based milk or regular milk instead for a different flavor combination. Keep in mind that you might need to sweeten each combination slightly differently.
What kind of sweeteners go well with this recipe?
If you prefer not to use honey, you can substitute it with maple syrup, agave nectar or stevia for a low-calorie option.
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