Overnight Raspberry Chia Pudding

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Overnight Raspberry Chia Pudding is a delicious snack recipe that easily doubles as a quick breakfast on-the-go! Just a handful of ingredients and a blender are needed to make this creamy, dreamy concoction come to life! {Gluten-Free + Vegan}

Spiriteds, may I introduce you to Overnight Raspberry Chia Pudding? The snack that pulls double-duty as breakfast, too. Because there is something so satisfying about starting out the day with a decadent raspberry + coconut combo. The way each ingredient brings out the best in every other ingredient takes the whole recipe to ELEVEN.

Overnight Raspberry Chia Pudding is fruity but with soft, earthy undertones. However, if you’re like me, then you might be on the fence about all this coconut business. Yes, coconut’s 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, somehow, everything just kind of works out in the end.

So let your imagination run wild! Try it as a fruit dip or as a side dish to a main course. It fits in well as a low-key after dinner dessert, too. Overnight Raspberry Chia Pudding also makes the perfect midday snack. And if I haven’t mentioned it a thousand times already, then take note because Overnight Raspberry Chia Pudding is seriously good first thing in the morning.

This is one simple way to 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, Spiriteds. Because we have one helluva recipe to whirl together!

Overnight Raspberry Chia Pudding is

• Gluten-free and vegan
• Sweet, tart, and earthy
• Better with age (definitely let it chill in the fridge!)
• Perfect for breakfast, snack time, lunch, dinner, or desert

Side note: This pudding would go well with oats and granola, too! 

Overnight Raspberry Chia Pudding ingredients

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

• Full-fat coconut cream. Chill the coconut cream ahead of time, at least a few hours to overnight. For best results, scoop the cream into the blender container without shaking the can.
• Raspberries. Fresh is best and offers a soft, sweet flavor that complements the coconut taste.
• Maple syrup and vanilla extract. So super-good in this recipe. Adjust these to your liking, especially if coconut isn’t your favorite flavor or the pudding is still too tart to your liking. The vanilla flavor blends exceptionally well with the coconut vibe here.
• Chia seeds. They offset the richness of the recipe, thicken it up, and give it extra texture.

Side note: Agave nectar will work in this recipe. 100% pure honey will, too, if you do not need your pudding to be vegan.

How to make Overnight Raspberry Chia Pudding

1. To a high-speed blender, add 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, stir in the chia seeds, and add an airtight lid.
4. Refrigerate overnight to let thicken.

Side note: Slow and steady blending at a LOW to MEDIUM speed is best for this recipe so the pudding doesn’t get overworked. But if you do noticed the ingredients are clogging in the blades or are blending unevenly, then stop the machine, dislodge the ingredients, and try again. 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. The key is to not add too much liquid so the pudding can thicken as it sets.

More tasty treats!

If Overnight Raspberry Chia Pudding has caught your attention, then you might like these treats, too!

• Almond Butter Cauliflower Smoothie Bowl
• Single-Serving Chocolate Chia Smoothie
• 3-Ingredient Cranberry Pomegranate Spread

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always know I’m glad you’re here! 🩷

Overnight Raspberry Chia Pudding

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Overnight Raspberry Chia Pudding is a delicious snack recipe that easily doubles as a quick breakfast on-the-go! Just a handful of ingredients and a blender are needed to make this creamy, dreamy concoction come to life! {Gluten-Free + Vegan}

• Author: Spirited and then Some
• Prep Time: 5 minutes
• Chill: 8 hours
• Cook Time: 5 minutes
• Total Time: 8 hours 10 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Blender
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 (13.5 ounce) can coconut cream, chilled
• 6 ounces fresh raspberries
• 1/4 cup 100% pure maple syrup or agave nectar
• 1–2 teaspoons vanilla extract
• 3 tablespoons chia seeds

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Instructions

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 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.

Notes

• Slow and steady blending at a LOW to MEDIUM speed is best for this recipe so the pudding doesn’t get overworked. But if you do noticed the ingredients are clogging in the blades or are blending unevenly, then stop the machine, dislodge the ingredients, and try again. 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. The key is to not add too much liquid so the pudding can thicken as it sets.
• If you do not need your pudding to be vegan, 100% pure honey will also work.