Raspberry Chia Pudding Bowl
How to meal prep the perfect chia pudding 🍒
Some mornings, you need a quick breakfast that’s filling, nutritious, and doesn’t require a ton of effort. This Raspberry Chia Pudding Yogurt Bowl checks all the boxes. It’s creamy, slightly tangy from the raspberries, and has the perfect mix of textures with the chia pudding, yogurt, and crunchy granola. Plus, it’s easy to prep ahead, so breakfast is basically ready when you wake up!
Why You’ll Love This Meal Prep
No complicated steps – Just blend, mix, and let the chia seeds do their thing.
Customizable – Swap out fruits, sweeteners, or toppings to fit your taste.
Actually filling – Thanks to fiber and protein from the chia seeds and yogurt.
Prep Time: 5 minutes I Chill time: 2 hours (or overnight) I 2 servings
Ingredients
Chia Pudding
½ cup raspberries
1 cup plant-based milk
1 tbsp maple syrup
¼ cup chia seeds
Yogurt Base & Toppings
1 cup yogurt (plant-based or dairy)
1 kiwi, sliced
¼ cup blueberries
¼ cup granola
Additional maple syrup for drizzling (optional)
Instructions:
Prepare the Raspberry Chia Pudding: Blend raspberries, plant-based milk, and maple syrup until smooth. Pour the mixture into a bowl and stir in the chia seeds. Cover and refrigerate for at least 2 hours (or overnight), stirring after 10 minutes to prevent clumping.
Assemble the Yogurt Bowl: Divide the yogurt between two serving bowls. Once the chia pudding has thickened, spoon it over the yogurt.
Add Toppings: Arrange kiwi slices, blueberries, and granola on top. Optionally, drizzle with extra maple syrup and enjoy immediately.
Tips & Substitutions:
Make ahead – Chia pudding stays fresh in the fridge for up to 5 days.
Milk options – Almond, oat, coconut, or dairy all work.
Sweetener swaps – Use honey, agave, or date syrup instead of maple syrup.
Different fruits – Try strawberries, mango, or banana.
No granola? – Crushed nuts, cacao nibs, or coconut flakes work too.
Give this recipe a try and let me know how it turns out! 🎀