Chia Seed Pudding With Raspberry Jam

Chia Seed Pudding With Raspberry Jam

Chia Seed Pudding With Raspberry Jam Recipe

This raspberry blueberry chia seed pudding is very easy to make and super healthy. It requires only a few simple ingredients like chia seeds, plant based milk, and maple syrup.

One of the BEST things about chia seed pudding is what a breeze it is to assemble. Of course you can always take it to the next level, but most chia seed pudding recipes fall into the category of easy to prep.

I used white chia seeds for this recipe. Chia seeds are also incredibly rich in vitamins and minerals.


  • 2 ½ cups almond milk
  • ½ cup white chia seeds
  • 1 tbsp. honey or maple syrup
  • Pinch of sea salt


  • 5 oz raspberries frozen or fresh
  • 1 tablespoon maple syrup
  • 1 teaspoon corn-starch
  • 1/4 cup cold water


  1. Whisk together all ingredients. Pour into coconut cups alternating with a layer of jam.
  2. Let the mixture chill for 4 hours or overnight.
  3. Just before serving, swirl raspberry jam into chia pudding. Top with shaved coconut.


  1. Mix raspberries and maple syrup in a small saucepan.
  2. Bring to a gentle boil over medium low heat, stirring.
  3. Add corn-starch mixture to pan, keep stirring and simmering
  4. Let mixture simmer gently for a couple minutes until jam is thick and has a deeper colour.

This chia seed pudding will keep in the refrigerator for up to 5 days.

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