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Lemon Raspberry Chia Seed Pudding

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This Lemon Raspberry Chia Seed Pudding is THE best chia pudding you will ever make – for real! It is sweet, creamy and has the best tart lemon flavor.

lemon raspberry chia seed pudding in small glass jars with fresh raspberries and lemon zest on top with a wooden spoon in the jar

Ingredients Needed for Lemon Raspberry Chia Pudding

  • Chia Seeds – there are two kinds of chia seeds – black and white. There is basically no different between them nutritionally or flavor. Either kind works great for this recipe.
  • Greek Yogurt – plain Greek yogurt.
  • Coconut Milk – the kind from a can, you can use light if you want a lower fat pudding and it will still work great.
  • Lemons – fresh lemons.
  • Raspberries – you can use fresh or frozen for this recipe and it will turn out great.
  • Honey – goes really well with the lemon and raspberry and adds just a touch of sweetness.
chia seed pudding with lemon and raspberries in small glass jars with fresh raspberries

How to Make Chia Pudding

The prep for this pudding is so easy!

  • Combine all ingredients in a large storage container that has a lid. Make sure all the chia seeds are mixed in, and mash the berries lightly, especially if using frozen raspberries.
  • Place the lid on the container and refrigerate overnight or for at least 8 hours. You can portion into individual dishes and refrigerate those also.
  • Serve with extra raspberries, lemon zest and a drizzle of honey on top.
overhead view of lemon raspberry chia seed pudding in small glass jars with fresh raspberries and lemon zest on top

Is Chia Seed Pudding Healthy?

Chia seeds are a great source of antioxidants, fiber, and quality protein.  Combined with Greek yogurt and fruit, Chia pudding makes a delicious and incredibly healthy snack or dessert. It’s creamy, satisfying and loaded with nutrition. Check out this post to read more about the health benefits of chia seeds.

lemon raspberry chia seed pudding in small glass jars with fresh raspberries and lemon zest on top with a small silver spoon in the jar and a fresh lemon in the background

Is it Better To Soak Chia Seeds Before Eating?

You do not need to soak chia seeds before eating them, but soaked and raw chia seeds do have slightly different health benefits.

The biggest difference between soaked and dry is that soaked chia seeds can help to keep you hydrated because they hold up to 12 times their weight in water. This allows for a slow release of hydration and helps to keep you full for longer.

Raw chia seeds have a strong absorbent power and can actually absorb water from your body during the digestion process. If you are wanting to eat raw chia seeds, you should plan to drink extra water. Raw chia seeds have been shown to be helpful for people who have acid reflux to relieve some of the symptoms.

closeup view of chia seed pudding with lemon and raspberries in a small glass jar on a wood table

More of Our Favorite Chia Seed Recipes

lemon raspberry chia seed pudding in small glass jars with fresh raspberries and lemon zest on top with a small silver spoon in the jar and a fresh lemon in the background

Lemon Raspberry Chia Pudding

This Lemon Raspberry Chia Seed Pudding is THE best chia pudding you will ever make – for real! It is sweet, creamy and has the best tart lemon flavor.
3.65 from 306 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Chia Seed Pudding, lemon, raspberry
Prep Time: 5 minutes
Cook Time: 0 minutes
Refrigerate Overnight: 8 hours
Total Time: 8 hours 5 minutes
Servings: 6 servings
Calories: 165kcal

Ingredients

  • 1 cup Greek yogurt, plain
  • 1 cup coconut milk
  • 1/4 cup chia seeds
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice freshly squeezed
  • 1 cup raspberries
  • 1 1/2 tablespoons honey

Instructions

  • Combine all ingredients in a large storage container that has a lid. Make sure all the chia seeds are mixed in, and mash the berries lightly, especially if using frozen raspberries.
  • Place the lid on the container and refrigerate overnight or for at least 8 hours.
  • Serve with extra raspberries, and a drizzle of honey if desired.

Notes

*You can substitute any kind of milk for the coconut milk.
*The lemon zest and lemon juice is equal to 1 medium lemon.
*You can use fresh or frozen raspberries.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 165kcal | Carbohydrates: 13g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 22mg | Potassium: 151mg | Fiber: 4g | Sugar: 7g | Vitamin A: 33IU | Vitamin C: 9mg | Calcium: 102mg | Iron: 2mg

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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35 Comments

Hi Katie,
You can substitute any milk. You might want to add 1 more Tablespoon of chia seeds if you use a low fat or fat free milk to help it thicken up nice for a pudding-like texture. Enjoy!

anythibg I could replace yogurt with? We have one child with a dairy allergy. Desperately looking for healthy breakfast foods with protein!

Hi Marlo,
Go ahead and replace the yogurt with extra dairy free milk and double the chia seeds. So 2 cups of the dairy free milk of your choice and 1/2 cup of chia seeds. Good luck!

How long will this last refrigerated? I have send grass fed plain yogurt and doesn’t expire till June so was wondering if it would last long in fridge?

Amber,

This little recipe is a HIT in my household. It’s quick and delicious. My husband is thrilled every time I make it. Thanks for sharing!

Ashley

Coconut milk from a can 🙂 You could try from a carton – we just haven’t made it that way yet!

What a great and satisfying pudding! I’m new with chia and will definitely be including this regularly. Thank you for sharing and expanding my go to recipes.

Did you like sweetened or unsweetened coconut milk better? Do you full fat? I’ve only used the cream part of the coconut milk before so I’m guessing you mix it all up first. Lastly (sorry) I’m out of honey what do you recommend as a substitute? Thanks!

Hi Erin! We like the unsweetened coconut milk better. For this recipe, choose the kind in the carton, not the can. In place of the honey, you can use pure maple syrup if you like.

Hi Karen, they’re not the same thing. You won’t need bottled extract for this recipe. The peel is the actual peel of the raw whole fruit. Use a zester or a fine grater to remove it. I hope this helps!