Chia Seed Pudding with Homemade Raspberry Jam is made by combining chia seeds with milk and yogurt, along with vanilla and maple syrup. The chia seeds absorb the yogurt mixture, creating a pudding like consistency.
Then, layer the pudding with a simple homemade raspberry jam. It’s great for quick weekday breakfasts. Top it with fresh berries and a sprinkle of crunchy Homemade Maple Pecan Granola for a filling breakfast made with whole ingredients.
Chia seed pudding is incredibly versatile, and in and of itself, it does not have a strong flavor profile, making it perfect to combine with other flavors using fresh fruit, frozen berries, and even peanut butter or chocolate.
This recipe makes enough for four hearty servings. It only takes a few minutes of prep and can easily be doubled for several mornings of leftovers to make busy weekdays a little bit easier.
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🌟 Why You'll Love this Recipe
- Uses whole ingredients
- Quick to make
- Great for meal prep for busy weekday mornings
🛒 Ingredients
Below are the ingredients needed to make this Chia Seed Pudding with Homemade Raspberry Jam.
- Greek Yogurt: Use plain Greek yogurt. I’ve made this with both whole milk yogurt and 0% fat yogurt and both were quite good.
- Milk: You can use whole milk or low fat milk.
- Chia Seeds: These can often be found in a small resealable package, sometimes near the nuts and seeds, sometimes near the baking aisle, or at Whole Foods near the vitamin aisle.
- Maple Syrup: Use real maple syrup. Costco tends to have the best price. You can reduce the amount of maple syrup slightly if you want to have less sugar, but with ¼ cup of maple syrup, it is not particularly sweet.
- Vanilla Extract: Use real vanilla extract. I buy vanilla extract at Costco, where it is typically better priced per unit volume.
- Frozen Raspberries: I use frozen raspberries for consistent quality (and it's easy to store frozen raspberries without them spoiling).
- Sugar: The sugar counters the tartness of the raspberries, but the amount is not too much to make it sweet. You could also use maple syrup instead.
See the recipe card below for full information on ingredients and quantities.
📝 How to Make Chia Seed Pudding with Homemade Raspberry Jam
Below are the step-by-step instructions and photos for how to make Chia Seed Pudding with Homemade Raspberry Jam.
Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Make the Raspberry Jam: Add the frozen raspberries and sugar to a small saucepan. Bring to a simmer at medium to medium-low heat. Cook, stirring occasionally for 15-20 minutes until the raspberries have broken down and the sauce has thickened. Let cool fully.
Tip: You can substitute maple syrup for the granulated sugar in the raspberry jam.
Step 2. Make the Chia Seed Pudding: In a large bowl, combine the yogurt, milk, chia seeds, maple syrup, and vanilla extract. Stir to break up any clumps of chia seeds so that they are evenly distributed and able to absorb the liquid from the milk and the yogurt. This is what makes the pudding like consistency.
Refrigerate for at least 1 hour or overnight in order to let it set.
Step 3. Assemble: In small glass jars or Tupperware, layer the cooled raspberry jam with the chia seed pudding. Right before serving, top with fresh berries and granola.
Tip: Layering the jam and chia seed pudding can be done before or after the pudding has been left to set.
The benefit of layering the pudding and jam after the pudding has set is that you can give the pudding an additional stir to break up any remaining clumps of chia seeds without mixing the jam into the pudding.
🍴Meal Prep and Storage
Meal Prep: Make the raspberry jam and chia seed pudding the night before. Then layer the raspberry jam and chia seed pudding in small jars, glass tupperwares, or even separately if you want to combine everything in the morning.
Storage: I find that the chia seed pudding is best if eaten within 48 hours, but it will last 4-5 days in a sealed container in the fridge.
💖 If You're Interested in More Breakfast Recipes, You May Love These
If you've tried this Chia Seed Pudding with Homemade Raspberry Jam or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Chia Seed Pudding with Homemade Raspberry Jam
Ingredients
Raspberry Jam
- 12 oz frozen raspberries
- 1 tablespoon granulated sugar
Chia Seed Pudding
- 2 cups plain Greek yogurt
- 1½ cups milk
- ½ cup chia seeds
- ¼ cup maple syrup
- 2 teaspoon vanilla extract
Instructions
- In a small to medium sized saucepan, add the frozen raspberries and granulated sugar. Bring to a simmer at medium heat. Stir occasionally until the raspberries have reduced to a thicker consistency, about 15-20 minutes. Remove the jam and allow it to cool fully.
- To make the chia seed pudding, combine the Greek yogurt, milk, chia seeds, maple syrup, and vanilla extract. Stir thoroughly to break up any clumps of chia seeds. Let it sit in the fridge so that the chia seeds can absorb the milk/yogurt mixture and set for at least one hour up to overnight (though it can be made a few days in advance).
- In a jar or Tupperware, layer the fully cooled raspberry jam and chia seed pudding. This can be done before or after the pudding has been left to set. The benefit of layering the pudding and jam after the pudding has set is that you can give the pudding an additional stir to break up any remaining clumps of chia seeds without mixing it into the jam.
- Top with fresh berries, granola, or nuts. Store any leftovers in the fridge. It is best within the first 48 hours, but it will last 4-5 days.
Notes
- Greek Yogurt: Use plain Greek yogurt. I’ve made this with both whole milk yogurt and 0% fat yogurt, and both were quite good.
- Milk: You can use whole milk or low fat milk.
- Chia Seeds: These can often be found in a small resealable package, sometimes near the nuts and seeds, sometimes near the baking aisle, or at Whole Foods near the vitamin aisle.
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