Easy Raspberry Chia Pudding is thick and creamy with a little sweet from the fresh raspberries.  A great breakfast or snack, this coconut milk-based chia pudding is easy to make!

Easy Raspberry Chia Pudding is a nice thick and creamy breakfast or snack that has a fruity sweet burst from the fresh raspberries.  It’s a coconut milk-based pudding making it very allergy-friendly. My brand new chia pudding recipe is a dairy-free, gluten-free, Whole30 and Paleo-friendly recipe.  The best of all the worlds!

HOW TO MAKE IT:

In a large mixing bowl, add the coconut milk and chia seeds.  Stir until all the chia seeds are mixed in well. Evenly divide the coconut pudding between glass ½ pint jars in this order:

(1) ¼  of the jar with fresh raspberries (about 4-6 raspberries)

 (2) ½ of the jar with chia pudding

(3) and the last ¼ of the jar with raspberries (about 4-6 raspberries)

ANOTHER VARIETY:

(1) ¼ of the jar with Protein Granola

(2) ¼ of the jar with chia pudding

(3) ¼ of the jar with chia pudding

(4) Topped with a little sprinkle of Protein Granola

ADDING GRANOLA:

Adding a layer of my 20 Minute Healthy Protein Granola is an amazing addition to this chia pudding.  As you can see in the photos above, it makes it look so yummy! (Because it is!!)  Does the granola get soggy is a question I’ve been asked. Short answer – a little bit.  But I’ve tried it the chia pudding at 1 day in the fridge all the way to 4 days in the fridge.  The Protein Granola gets a little soft, but it mixes well with the chia pudding and is a really great addition to this breakfast!   I wouldn’t have shared this combination if it was gross! If you’re super conscious about texture, a simple solution would be to have the protein granola on the side until the morning you’re eating the pudding.  Measure out the granola and pack it in snack baggies (I’m slightly addicted to these baggies!) so it’s easy to grab and add in the morning!

DOES IT MATTER WHAT KIND OF COCONUT MILK I USE? 

Yes!  Make sure you make this recipe with canned coconut milk.  Regular coconut milk found in the refrigerated section is too thin and essentially just liquid, so it will not work for this recipe.  You need to use a canned coconut milk and FULL-FAT at that! A full-fat version of canned coconut milk will get you that extra thick coconut cream that is needed for this chia pudding recipe.  Two of my favorite brands in order are Wild Harvest and Thai Kitchen. Wild Harvest is a brand only found here in the Midwest, but Thai Kitchen can be found everywhere. Here’s a link to the Thai Kitchen ones I use:

MEAL PREP:

Meal prep in one easy step!  Make the chia pudding and put it into glass jars (or container of choice).  Place the lid on securely and store in the fridge for up to 4 days. Because of the fresh raspberries, these jars will only last 4 days in the fridge, so plan accordingly!

EASY BREAKFAST:

As easy breakfast for sure!  Having a light and fluffy breakfast is a welcome change from time to time.  This chia pudding is light, fluffy, sweet, and filling. Pair it with a little Protein Granola for added protein and you’ll have a breakfast you’ll crave all week!

USED IN THIS RECIPE:

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