Vanilla Raspberry Chia Pudding

Vanilla Raspberry Chia Pudding |

Are you a morning person? I’m definitely not. Getting out of bed isn’t such a big deal for me but being really focused on my work after that is another story. No matter what techniques I use, you won’t get anything good out of me in the morning. And later on in the afternoon, the magic happens. In just a few hours, I’ll cross almost everything from my to-do list and be super productive. That’s funny how it works!

Vanilla Raspberry Chia Pudding |

Today I have a recipe that should help you get out of bed in no time, morning person or not. These little vanilla raspberry chia puddings you see here make a very delicious breakfast you’ll be anxious to eat when you wake up.Β Β It feels like eating dessert for breakfast… But that’s not the best part – at least for me! Since you did all the work the night before, you’ll just have to open the fridge, grab your pudding and enjoy. Healthy, delicious breakfast with zero prep? I say yes!

Vanilla Raspberry Chia Pudding |

Vanilla Raspberry Chia Pudding


Prep Time: 15 minutes

Total Time: 8 hours

Yield: Serves 2

Serving Size: One jar

Vanilla Raspberry Chia Pudding

Nutrition facts (using reduced fat cow's milk)
Cal: 231.5 - Protein: 9.5g - Fat: 8.45g - Carbs: 31g - Fiber: 10.25g - Sugar: 12.4g
WW Old Points: 5 pts - WW Points+: 6 pts


  • 1 cup raspberries, fresh or frozen
  • 1 cup milk - dairy, coconut, almond... (I used canned coconut milk)
  • 1 tbsp honey (or rice malt syrup or pure maple syrup)
  • 1 tsp pure vanilla extract
  • the juice of one lemon
  • 2 tbsp greek yogurt (optional)
  • 3 tbsp chia seeds


  1. In the bowl of your food processor or blender, combine all the ingredients except chia seeds and process until smooth.
  2. Pour mixture into two jars. Add 1.5 tablespoons to each jar.
  3. Put the lid on and give it a good shake to incorporate chia.
  4. Let it rest for about 1 hour, shake again and let it rest in the refrigerator overnight. Eat by the spoonful when you wake up in the morning πŸ™‚


It will keep two days in the fridge.

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posted in
Breakfast / Brunch Dairy Free Desserts Gluten free Paleo Paleo/Primal Primal Recipes Under 300 cal Vegan Vegetarian
  1. i have all of these ingredients at home…except the raspberries! but i do have frozen strawberries…I’ll try this recipe with them! LOVE chia puddings! usually i just mix it with almond milk and top with dark chocolate morsels πŸ™‚

    1. Oh I’m sure it would be delicious with strawberries too! I love them πŸ™‚ Thanks for stopping by Jessica!

  2. Just want to say thank you for a fab recipe. I have a very fussy daughter and it is a struggle sometimes to get her to eat, with breakfast being particularly bad especially on school days (think it is too early for her). I read about the health benefits of chia seeds and decided to give it a go with her. After adding a little icing sugar (it was a little too sharp for her palette) it got the thumbs up, with the request for a blueberry and strawberry version. The recipe makes enough for breakfast for 2 days for both of us. Can’t wait to try the pumpkin pie version either! πŸ˜€

    1. You have no idea how happy it makes me to hear that. I’m so glad I could help! Thanks for letting me know Melissa, you totally made my day πŸ™‚

  3. Found this on Pinterest and am so excited to try it in the AM. Made my first batch tonight and licked the spoon after it was blended, yummy. Can’t wait till AM.

  4. I don’t like using the blender or food processor, but due to my poor planning I had an extra 6 ounce container of fresh raspberries that needed to be used up immediately! Luckily I had this in my big recipe binder and did the deed. I ended up adding an extra tablespoon of chia seeds, ’cause I like my pudding to fight back. While that didn’t get it to my desired consistency, it helped. This is really good! Thanks so much for the recipe!

    1. Oh fresh raspberries are so delicious! I’m glad you liked this recipe Sherwood πŸ™‚ “I like my pudding to fight back” hahaha thanks for the laugh!

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