Raspberry Protein Chia Pudding with Yogurt

I love a breakfast that’s easy, nourishing, and actually delicious. This Raspberry Protein Chia Pudding with Yogurt is all that—and then some. It’s creamy, naturally sweet, packed with protein and fiber, and comes together with zero cooking. 💕✨

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How to Make Raspberry Chia Pudding with Yogurt

Ingredients

• 1/4 Cup Chia Seeds
• 1/4 Cup Maple Syrup
• 1 Cup Greek Yogurt
• 1 Cup Raspberriesfresh or frozen
• 1 Cup Almond Milk

Optional Toppings

• Raspberries
• Strawberries
• Peanut Butter
• Greek Yogurt

Step-By-Step

To make this Raspberry Protein Chia Pudding with Yogurt, simply blend the chia seeds, maple syrup, Greek yogurt, raspberries, and almond milk together until smooth and creamy. Pour the mixture into a jar or container, then pop it in the fridge for at least an hour—or overnight if you’re prepping ahead. The chia seeds will thicken everything into that perfect pudding texture!

In the morning, just give it a quick stir and top with extra raspberries, strawberries, a drizzle of peanut butter, or even a dollop of Greek yogurt if you’re feeling extra. Done and delicious.

Nutritional Benefits

This Raspberry Protein Chia Pudding with Yogurt isn’t just easy and delicious—it’s also loaded with feel-good nutrition. Chia seeds are rich in fiber and omega-3s, which help keep you full and support digestion. The Greek yogurt brings a solid dose of protein and gut-friendly probiotics, while raspberries offer antioxidants and vitamin C with a naturally sweet-tart flavor. Almond milk keeps it light and dairy-free if needed, and maple syrup adds just the right touch of natural sweetness. Altogether, this recipe gives you a well-balanced mix of protein, healthy fats, and complex carbs—perfect for fueling your morning, post-workout recovery, or anytime you need a nourishing pick-me-up.

Ingredient Substitutions

Whether you’re working with what’s in your fridge or making this recipe fit your dietary preferences, there are plenty of ways to customize this Raspberry Protein Chia Pudding with Yogurt without compromising on flavor or nutrition.

Yogurt

• Dairy-Free or Vegan Option: Swap Greek yogurt with a thick, plant-based yogurt like almond, coconut, or cashew yogurt. Look for unsweetened versions to keep sugar in check, or go for vanilla-flavored if you want an extra flavor boost. You could also try coconut milk! Here’s another chia protein recipe of mine that’s dairy free!
• Regular Yogurt: If you don’t have Greek yogurt, regular plain yogurt works too. It’ll be a bit less thick and protein-packed, but still totally delicious.
• High-Protein Swap: Want to bump the protein even more? Use a high-protein skyr-style yogurt or a protein-enhanced Greek yogurt.

Milk

• Plant-Based Milk: Almond milk is my go-to, but oat, soy, coconut, or cashew milk all work well here. Just note that thicker milks (like oat or coconut) will yield a creamier texture.
• Dairy Milk: If you’re not dairy-free, regular cow’s milk is totally fine and will add a touch more creaminess.
• Protein Boost: You can even use a protein shake or high-protein milk alternative (like Ripple or Fairlife) to sneak in more protein.

Sweetener

• Maple Syrup Alternatives: Honey, agave nectar, or date syrup all work great. If you’re aiming for low sugar, you can use a few drops of liquid stevia, monk fruit syrup, or another zero-sugar sweetener—just start small and adjust to taste.
• No Sweetener: If your raspberries are sweet enough or you’re adding naturally sweet toppings, you can totally skip the sweetener altogether.

Chia Seeds

• Can’t do chia? While they’re essential for that pudding texture, if you need a substitute, try ground flaxseeds or basil seeds. They’ll behave similarly, though the flavor and texture may vary slightly.

Raspberries

• Other Berries: Swap with strawberries, blueberries, blackberries, or a mix. Frozen berries work perfectly—just thaw them slightly before blending.
• Fruit-Free Option: If berries aren’t your thing, use mashed banana or pureed mango for a totally different (but still tasty) flavor profile.

Optional Add-Ins

• Protein Powder: Add a scoop of your favorite protein powder (vanilla works best!) to increase protein content. Just adjust the milk slightly if the mixture gets too thick.
• Nut Butters: A swirl of almond butter, peanut butter, or tahini adds richness and a hit of healthy fat.
• Flavor Boosters: Add a splash of vanilla extract, a dash of cinnamon, or even a little lemon zest to brighten things up.

Pro Tips

• Sweetness Adjustment: Taste the mixture before refrigerating and adjust the sweetener to your preference.
• Layering: For a parfait-style presentation, layer the pudding with yogurt and fresh fruits in a glass jar.
• Texture: Stir the pudding after the first hour in the fridge to prevent clumping.

Meal Prep & Storage Tips

• Refrigeration: Store the pudding in airtight containers in the fridge for up to 5 days.
• Freezing: While possible, freezing may alter the texture. If you choose to freeze, do so without toppings and consume within a month.
• Portioning: Divide into individual servings for grab-and-go breakfasts or snacks.

Frequently Asked Questions

Can I use frozen raspberries?
Yes! Frozen raspberries work just as well as fresh ones. Just let them thaw slightly before blending so they incorporate smoothly into the pudding.

How can I make this recipe vegan?
To make it vegan, simply use a plant-based yogurt (like almond, coconut, or soy) and double-check that your sweetener (like maple syrup or agave) is vegan-friendly.

Is this recipe kid-friendly?
Definitely. It’s naturally sweet, creamy, and easy to eat—plus you can let them pick their own toppings, which is always a win.

Can I add protein powder?
Yes, you can! A scoop of vanilla or unflavored protein powder blends right in. Just reduce the almond milk slightly to keep the consistency thick and creamy.

What if I don’t like the texture of chia seeds?
If you’re not a fan of the chia seed texture, blend everything until completely smooth before chilling. You’ll get more of a mousse or pudding consistency.

Can I meal prep this for the week?
Absolutely. Make a batch on Sunday and portion it into jars or containers. It’ll stay fresh in the fridge for up to 5 days, making it a perfect grab-and-go option.

What toppings go well with this?
So many! Try fresh berries, sliced banana, granola, shredded coconut, chopped nuts, a drizzle of peanut or almond butter, or even a few dark chocolate chips if you want to treat yourself.

Is chia pudding good for gut health?
Yes! Chia seeds are rich in fiber and support digestion. Combine that with probiotics from yogurt and you’ve got a gut-friendly breakfast or snack.

Can I eat this for dessert?
100%. It’s sweet, creamy, and satisfying enough to double as a healthy dessert—especially with toppings like peanut butter and berries.

Does it need to sit overnight?
Overnight is best for maximum thickness and flavor, but you’ll get a good texture in as little as an hour if you’re short on time.

Enjoy!

Whether you’re in full meal-prep mode or just need a quick, nourishing breakfast you can feel good about, this Raspberry Protein Chia Pudding with Yogurt is one of those recipes you’ll come back to again and again. It’s flexible, nutrient-packed, and honestly just really satisfying.

Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy ✨