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Side view of a glass cup with a spoon leaning up against the side and layers of chia seed pudding - raspberry, vanilla, and fresh blueberries on top. Surrounded by fresh berries on a white background

Fresh Raspberry Blueberry Chia Seed Pudding – Dairy Free!

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  • Author: Nyssa Tanner
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


This chia seed pudding with fresh berries is SO easy to make, entirely plant based, and festive too! It requires only a few simple ingredients like chia seeds, dairy free milk, raspberries, blueberries, maple syrup, and vanilla extract to make. Prep time is just 10-15 minutes and it’s delicious as a light snack or breakfast. 



For the creamy vanilla chia pudding

  • 1 1/2 cups oat milk 
  • 3 tablespoons maple syrup 
  • 6 tablespoons chia seeds 
  • 2 teaspoons vanilla 
  • pinch of sea salt 

For the raspberry chia seed jam

  • 1 1/2 cups fresh raspberries 
  • 1 tablespoon maple syrup 
  • 2 tablespoons chia seeds 

To serve

  • fresh blueberries 
  • fresh raspberries


  1. Prepare two separate medium sized bowls or tupperware containers. 
  2. In the first bowl, whisk together the milk, maple syrup, vanilla, sea salt, and chia seeds. Set aside.
  3. In the second bowl smash fresh raspberries with maple syrup until smooth and no big pieces of raspberry remain. Stir in chia seeds and set aside. 
  4. Whisk creamy vanilla chia seed pudding well one more time before covering. 
  5. Move both containers to the refrigerator to set for at least an hour, or up to overnight. 
  6. Once pudding has set, either serve directly from the bowls, layering the two, or transfer to individual sized serving containers and store until ready to serve. 
  7. To serve top with extra fresh berries. Enjoy!  


I used oat milk for the creamy vanilla portion of this chia seed pudding, but you could use any milk that you prefer. Almond milk, coconut milk, hemp milk, or regular cow’s milk are all good options.

It is best to keep the creamy vanilla pudding and the raspberry chia seed jam separate until they have had a chance to set. This usually takes a minimum of an hour, but you could also leave them in the refrigerator over night before portioning into smaller containers.

Make sure to whisk the vanilla pudding twice so the chia seeds don’t settle to the bottom of the bowl and become hard. Whisk together initially, and then after about 10 minutes whisk one more time before storing in the refrigerator.

I used white chia seeds for this recipe because I like the way they look in the creamy vanilla base, but they may be a little more tricky to track down at the grocery store! You can order them online or use black chia seeds instead.

If you can’t find good fresh berries, you can substitute frozen berries that have been thawed for the raspberry chia seed jam.

This chia seed pudding should keep in the refrigerator for up to 4-5 days.

  • Prep Time: 15 minutes
  • Category: Breakfast
  • Method: No Bake
  • Cuisine: American