Sweet, creamy, and bursting with juicy raspberries—this High-Protein Raspberry Chia Seed Pudding is the ultimate make-ahead breakfast or snack.
With the richness of almond milk, the power of chia, and a boost of protein, it’s a feel-good recipe you’ll want on repeat!
A Berry-Licious Way to Start Your Day
Let’s be honest—sometimes we want breakfast (or a snack) that feels like dessert but still keeps us full and fueled.
That’s where this High-Protein Raspberry Chia Seed Pudding with Almond Milk shines. It’s fruity, creamy, naturally sweet, and so satisfying that you’ll never guess it’s packed with fiber, omega-3s, and protein.
This recipe came about on one of those “I need something quick and healthy that tastes amazing” kind of days. I had some fresh raspberries in the fridge and a bag of chia seeds I was trying to use up—little did I know I was about to make one of my favorite go-to meals.
The almond milk gives it a smooth, dairy-free base, and the protein powder or Greek yogurt brings that muscle-building punch.
Whether you’re a busy parent trying to meal prep, someone looking for plant-based breakfast options, or just in the mood for something pink and pretty, this chia pudding checks every box.
It’s vegan-optional, gluten-free, no-cook, and meal-prep friendly—plus, the kids love the bright color and jammy texture of the raspberries!
What You’ll Need
- 1 cup unsweetened almond milk
- ½ cup fresh or frozen raspberries (plus more for topping)
- 3 tablespoons chia seeds
- 1 scoop vanilla protein powder or ¼ cup plain Greek yogurt
- 1–2 tablespoons maple syrup (optional, to taste)
- ½ teaspoon vanilla extract
- Pinch of sea salt
Optional Toppings:
- Fresh raspberries
- Coconut yogurt or Greek yogurt
- Sliced almonds or granola
- Chia seeds
- Mint leaves
- Drizzle of honey or almond butter
Pro Tips
- Mash some raspberries – Mashing about half of the raspberries into the base creates a naturally sweet, jammy flavor throughout.
- Use cold almond milk – Chia seeds absorb best when mixed with cold liquid; it helps the pudding set faster and more evenly.
- Mix twice – Stir once when combining and again after 10 minutes to prevent clumping.
- Add protein without changing the texture – Use protein powder or Greek yogurt depending on your dietary needs; both blend in easily.
- Chill overnight – The longer it rests, the thicker and creamier it gets. Overnight is ideal for a pudding-like consistency.
Tools You’ll Need
- Mason jar or airtight container
- Mixing bowl (optional if not mixing in the jar)
- Measuring cups and spoons
- Whisk or spoon
- Fork (for mashing berries)
Substitutions and Variations
- Dairy-free? Use plant-based protein powder and top with coconut yogurt instead of Greek yogurt.
- Low-sugar? Skip the maple syrup and sweeten with mashed banana, stevia, or monk fruit drops.
- More texture? Stir in chopped nuts, seeds, or shredded coconut before serving.
- Frozen berries? No problem—frozen raspberries work beautifully and help thicken the pudding as they thaw.
- No protein powder? Use Greek yogurt or a tablespoon of almond butter for an alternative protein boost.
Make-Ahead Tips
This chia seed pudding is a meal prep hero. Make it in individual jars or a large container and store in the fridge for up to 5 days.
If you’re using protein powder, it may continue to thicken over time—just stir in a splash of almond milk before eating. Wait to add toppings like fruit or granola until just before serving for best texture and flavor.
This also makes a great portable snack—perfect for school lunchboxes, work breaks, or post-gym recovery.
How to Make High-Protein Raspberry Chia Seed Pudding
1. Mix the Base
In a mixing bowl or mason jar, whisk together almond milk, protein powder (or Greek yogurt), maple syrup, vanilla extract, and a pinch of salt until smooth.
2. Add Raspberries and Chia Seeds
Add the chia seeds and raspberries. Mash about half of the berries with a fork to release their juices, then stir everything to combine.
3. Let Sit and Stir Again
Let the mixture rest for 10 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight.
4. Top and Serve
Once set, stir again and top with extra raspberries, coconut yogurt, sliced almonds, or your favorite toppings. Serve chilled.
Leftovers and Storage
Store in a sealed container in the fridge for up to 5 days. Stir before eating and add a splash of almond milk if the pudding has thickened too much. Keep toppings separate until ready to eat.
This pudding also freezes well in small containers—just thaw overnight in the fridge for a grab-and-go option anytime.
Nourishing, Creamy, and Bursting with Flavor
This High-Protein Raspberry Chia Seed Pudding with Almond Milk is proof that healthy food doesn’t have to be boring.
With its creamy texture, bright berry flavor, and satisfying protein content, it’s a fantastic option for breakfast, snack time, or even a healthy dessert.
Give it a try and let me know how you made it your own—did you layer it with granola? Add some lemon zest? Toss in a few chocolate chips? I’d love to hear your twist on this delicious pink pudding!
