Overnight Raspberry Chia Pudding

This Overnight Raspberry Chia Pudding is a delicious vegan and paleo snack recipe that easily doubles as a quick breakfast on-the-go!

Overnight Raspberry Chia Pudding, the snack that doubles as a breakfast. And I might just become a happier morning person because of it. There is something so satisfying about starting out the day with a decadent raspberry + coconut combo. And then when you throw in some chia seeds, well, everything just goes to ELEVEN. Chia seeds in this pudding are the proverbial, metaphorical, and symbolic cherry on the top.

This fruity pudding has an almost oatmeal-flavored vibe, but without the oatmeal. And this sweet snack treat is totally gluten-free and grain-free, not to mention dairy-free, paleo-friendly, and vegan. So, basically we’re just winning all the way around.

Now, if you’re like me, you might be a little bit on the fence about coconut. Its flavor game is STRONG. And I can appreciate that not everyone is here for that. But I have to say, thanks to the chia seeds, the coconut flavor doesn’t overpower the raspberries, maple syrup, or the vanilla. And everything just kind of works out in the end.

Overnight Raspberry Chia Pudding is perfect as a side dish to a main course, or perhaps a low-key, simple after dinner dessert. It also makes the perfect midday snack. And if I haven’t mentioned it a thousand times already, Overnight Raspberry Chia Pudding is seriously good first thing in the morning.

Now you can prepare a quick recipe the night before and have a ready-made breakfast or snack at your fingertips the next day. And this is how we get rolling in the week, fully nourished and happily flavored.

If you’re in the mood to up your snack time/breakfast food/after dinner treat game, then let’s get blending. Because we have one helluva recipe to whirl together!

OVERNIGHT RASPBERRY CHIA PUDDING INGREDIENTS:

Just a handful of ingredients are needed to make Overnight Raspberry Pudding.

• Full-fat coconut milk. Use either coconut cream or chill a can of full-fat coconut milk for several hours (do not shake the can). Then scoop off the cream that rises to the top of the can, and use that in this recipe.
• Raspberries. Fresh or frozen will work. When I use frozen raspberries, I thaw them partially and then throw them in the blender.
• Maple syrup and vanilla extract. So super-good in this recipe. If you are using fresh raspberries then you might not need to use as much maple syrup. The vanilla flavor blends exceptionally well with the coconut vibe here. And I love it!
• Chia seeds. They offset the richness of the recipe, thicken it up, and give it extra texture.

HOW TO MAKE OVERNIGHT RASPBERRY CHIA PUDDING:

Slow and steady blending at a low to medium speed is best for this recipe. If your blender comes with a tamper, you’ll likely find it helpful for this recipe to ensure the ingredients are equally pulled into the blades for an even pudding texture.

1. In a high-speed blender, combine the coconut milk, raspberries, maple syrup, and vanilla extract and mix on a low setting until the ingredients start to combine.
2. Gradually increase the speed to medium, or only as high as it will go without the blades clogging. Blend until smooth, using a tamper to scrape the sides and push the ingredients into the blades. Do not over-mix or blend on a high speed.
3. Once the ingredients are blended to your liking, then scoop the mixture out of the blender, pour it into a jar, and stir in the chia seeds. Chill overnight to let thicken.

Enjoy your new snack treat! And if you’re in the mood for more raspberry + coconut combos, then check out Raspberry Coconut Fudge. I add chopped nuts to mine, and it’s incredible!

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