Healthy eating doesn’t have to feel complicated, restrictive, or like a short-lived reset we only think about once a year. Sometimes it’s simply about finding a few easy, nourishing recipes you can return to again and again—ones that actually taste good and fit into real life.

This raspberry chocolate chia pudding is one of those recipes. It’s simple to make, genuinely delicious, and requires just five ingredients. It’s been a favorite around here for years, which is why we’re resurfacing it today. This post was originally published in 2019 and still holds up as one of our easiest, most-loved healthy recipes.

Chia seeds are what give this recipe its pudding-like texture. Once they soak overnight in liquid, they soften and thicken beautifully. Chia seeds always have a spot in my pantry because they’re packed with nutrients—antioxidants, fiber, and omega-3 fatty acids—while also supporting bone health and helping reduce inflammation. They’re whole-grain, generally GMO-free, gluten-free, and surprisingly low in calories. I tend to sprinkle them onto just about everything.

You can use any milk you like for this recipe. I usually reach for almond milk because it’s dairy-free, plant-based, gentle on digestion and doesn’t spike blood sugar — but feel free to use whatever works best for you.

The pudding is naturally sweetened with raspberries and a touch of honey, which I much prefer to refined white sugar. And who doesn’t love a little chocolate? This chia pudding works just as well for breakfast as it does for a healthy dessert or afternoon snack.

Here’s how to make this heavenly, easy to prepare breakfast (or dessert) which is gluten-free and anti-inflammatory.

Raspberry Chocolate Chia Pudding

Yields: 2 servings

Ingredients:

• 2 ¼ cup almond milk (or milk of your choice)
• 6 tablespoons chia seeds
• 6 tablespoons chia seeds
• ½ cup frozen raspberries (can use fresh)
• 2 teaspoons maple syrup
• 2 oz dark chocolate + extra for garnish

Directions:

1. Place dark chocolate and 1 ¼ cup milk in a small saucepan over medium heat. Stir until chocolate is completely melted and mixture is smooth. Remove from heat and allow to cool for 10 minutes.
2. Once cooled, stir in 3 tablespoons of chia seeds. Transfer to a bowl and cover in plastic wrap. Place in the refrigerator overnight (or 8 hours) to allow the chia seeds to soften and mixture to thicken.
3. In a small food processor, add raspberries, maple syrup, and remaining 1 cup milk. Pulse until mixture is smooth.
4. Pour raspberry mixture into a bowl. Add in remaining 3 tablespoons chia seeds and stir to incorporate. Cover bowl with plastic wrap and place in the refrigerator overnight (or 8 hours) to allow the chia seeds to soften and mixture to thicken.
5. After both the chocolate and raspberry puddings have chilled, remove from fridge and layer the puddings in a glass container. Garnish with dark chocolate shavings and raspberries.
6. Keep in the fridge until ready to serve. Consume within 2 days.

 

You might also like these recipes: Immune Boosting Pumpkin Pie Smoothie Starts Your Day A Healthy Way and These Apple Cinnamon Breakfast Bars Are An Easy Gluten-Free Meal.

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