Bright, tangy, and bursting with berry flavor, this Creamy Lemon Raspberry Chia Seed Pudding is everything you didn’t know you needed in a refreshing, nourishing breakfast—or a light, satisfying dessert. With layers of creamy citrus and juicy raspberries, this make-ahead treat is as pretty as it is delicious.
Sunshine in a Jar
When you combine zesty lemon with sweet, tart raspberries, the result is pure magic. Now swirl those flavors into a rich, creamy chia seed pudding and you’ve got something truly special.This Lemon Raspberry Chia Seed Pudding is the perfect balance of sweet, tangy, creamy, and refreshing.
The base is made with almond milk, fresh lemon juice and zest, maple syrup, and chia seeds—which plump overnight into a lusciously thick pudding. Add in mashed or blended raspberries, and every bite becomes a burst of berry-citrus bliss.
Whether you layer it parfait-style with fresh raspberries or keep it simple in a mason jar, this pudding is great for breakfast, meal prep, a post-workout snack, or even a healthy dessert. It’s naturally vegan, gluten-free, dairy-free, and full of fiber and healthy fats.
What You’ll Need
- 1 1/4 cup unsweetened almond milk (or any plant-based milk)
- 3 tablespoons chia seeds
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1–2 teaspoons maple syrup (to taste)
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries (thawed if frozen)
- Pinch of sea salt
Optional Toppings:
- Fresh raspberries
- More lemon zest
- Coconut flakes
- Granola
- Plant-based yogurt
Pro Tips
- Use fresh lemon zest – It adds a bright citrus flavor that bottled juice can’t match.
- Stir twice – Stir once when mixing and again after 10–15 minutes to avoid clumps.
- Taste before chilling – Adjust sweetness and lemon levels before setting.
- Blend the raspberries if you want it smooth – Otherwise, mash lightly for a chunkier texture.
- Chill overnight for best results – The pudding gets thicker and the flavors really meld together.
Tools You’ll Need
- Mason jar or container with lid
- Measuring spoons and cups
- Microplane or zester
- Mixing spoon or whisk
- Small bowl (for mashing raspberries)
- Refrigerator
Substitutions and Variations
- No almond milk? Use oat, soy, coconut, or cashew milk.
- Prefer sweeter? Add a bit more maple syrup, agave, or even mashed banana.
- Low sugar option: Skip added sweetener and use ripe fruit for natural sweetness.
- Extra protein? Stir in a tablespoon of protein powder or hemp seeds.
- Different berries? Blueberries or blackberries are great substitutes for raspberries.
Make-Ahead Tips
This pudding is meal prep gold. Make a few jars at once and store in the fridge for up to 5 days. Wait to add toppings like granola or fresh fruit until just before serving to keep them fresh.
If you’re layering it in parfait-style jars, build them the night before and store covered for a grab-and-go breakfast that’s as beautiful as it is tasty.
How to Make Creamy Lemon Raspberry Chia Seed Pudding
1. Mix the Base
In a mason jar or bowl, whisk together almond milk, lemon juice, lemon zest, maple syrup, vanilla extract, and a pinch of salt.
2. Add Chia Seeds
Stir in the chia seeds and let sit for 10–15 minutes. Stir again to break up any clumps.
3. Mash or Blend Raspberries
In a small bowl, lightly mash the raspberries (or blend for a smoother puree). You can fold them into the pudding or layer them on top for a visual contrast.
4. Chill
Cover the jar and refrigerate for at least 4 hours or overnight, until thickened.
5. Top and Serve
Stir and adjust consistency with a splash of milk if needed. Add toppings like fresh raspberries, lemon zest, coconut flakes, or granola just before serving.
Leftovers and Storage
Keep leftover pudding in the fridge for up to 5 days in an airtight container. If it thickens too much, stir in a splash of almond milk to loosen it up.
To make it a full meal, pair it with a handful of nuts or a dollop of plant-based yogurt on top for added protein and texture.
Tart, Creamy, and Naturally Sweet
This Creamy Lemon Raspberry Chia Seed Pudding is proof that healthy food can also feel like a treat. It’s fresh, flavorful, beautiful to look at, and so easy to prepare. Whether you’re whipping it up for a weekday breakfast or a brunch-worthy dessert, this recipe will brighten your day from the first bite.
Make a jar (or three!) and let me know—did you blend your berries or keep them whole? Try it out and share your own version in the comments below!
