The Best Raspberry Chia Seed Pudding

Meal Prep Version You’ll Make on Repeat

There is something so satisfying about opening the fridge and knowing breakfast is already done.

This raspberry chia seed pudding is my go-to when I want something fresh, lightly sweet, and actually filling. It tastes like jam meets yogurt bowl, but it’s packed with fiber, healthy fats, and just enough sweetness to feel like a treat.

And the best part? This method works with any fruit. Strawberries. Blueberries. Peaches. Mango. Mixed berries. Whatever you have, fresh or frozen.

Once you learn the method, you won’t even need the recipe.

Why This Method Works

Instead of just stirring chia seeds into milk, we first create a simple fruit compote. That concentrated fruit flavor makes the pudding taste vibrant and naturally sweet, not bland or watered down.

It also stores beautifully and makes your yogurt bowls feel elevated all week long.

Raspberry Chia Seed Pudding

Ingredients

• 1 quart-size bag fresh or frozen raspberries (4 cups)

• ½ cup water

• A squeeze of fresh lemon juice

• ¼ cup honey

• ¾ cup chia seeds

That’s it.

Step-by-Step

1. Make the Fruit Base

Add the raspberries to a saucepan with:

• ½ cup water

• A squeeze of lemon

• ¼ cup honey

Bring to a gentle simmer over medium heat.

Let the fruit cook down until soft and saucy, about 8–12 minutes. If using frozen fruit, no need to thaw first.

Remove from heat and allow it to cool slightly.

2. Add the Chia Seeds

Once the mixture has cooled (warm is fine — just not piping hot), stir in:

¾ cup chia seeds

Stir thoroughly — and I mean thoroughly. Chia seeds love to clump if not mixed well.

Let sit for 10–15 minutes, then stir again to prevent clumping.

3. Chill & Set

Transfer to an airtight container and refrigerate.

Within a few hours (or overnight), it will thicken into a rich, spoonable pudding. If you like your pudding thicker use more chia seeds, if you like it thinner use less. This is based on personal preference.

How to Use It

This is where it shines.

Spoon it into:

• Greek yogurt bowls

• Smoothie bowls

• Oatmeal

• Overnight oats

• On top of pancakes or waffles

• Layered parfaits

It keeps beautifully in the fridge all week, making it perfect for Sunday prep.

The Texture

Thick. Jammy. Slightly creamy. Little pops from the chia seeds.

It’s satisfying without being heavy, and sweet without being overwhelming.

Make It With Any Fruit

This exact method works with:

• Blueberries

• Strawberries

• Mixed berries

• Mango

• Peaches

• Cherries

• Pineapple

• Basically, any fruit you love!

Just keep the ratios the same:

• Quart of fruit

• ½ cup water

• Lemon

• ¼ cup honey

• ¾ cup chia seeds

Once you know the formula, you can rotate flavors weekly.

Storage

Store in an airtight container in the refrigerator for up to 5–7 days.

If it thickens too much, stir in a tablespoon of water or lemon juice to loosen.

I hope you make it and love it as much as I do! If you try it, tag me @weeknight_homemaker!

With Love,

Lauren