Prep time: 5 minutes | Chill time: Overnight | Servings: 1 | Difficulty: Easy
This chia pudding bowl starts the night before and rewards you in the morning. Mashed raspberries and maple syrup are blended into the chia base before chilling, which means the pudding sets up overnight with real berry flavor throughout — not just a topping situation. By morning you have a thick, jammy, naturally sweet chia pudding that layers with Greek yogurt and Purely Elizabeth Almond Butter & Berries Protein Granola for a bowl that's genuinely satisfying.
The granola is doing a lot here. Almond Butter & Berries Protein Granola brings 10 grams of plant-based protein per serving from whole nuts and seeds, plus a toasted almond butter flavor and clusters of real fruit that pull the whole raspberry theme together. It's the kind of breakfast that takes five minutes of active time the night before and zero effort in the morning.
Ingredients
- 1 cup raspberries
- 1 tbsp maple syrup
- ¾ cup almond milk
- 5 tbsp chia seeds
- ½ cup Greek yogurt
- ½ cup Purely Elizabeth Almond Butter & Berries Protein Granola
- Handful of fresh raspberries, for topping
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1–2 tbsp honey
Directions
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In a small bowl, mash the raspberries and maple syrup together with a fork until a loose jam forms. It doesn't need to be completely smooth — a little texture is fine.
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Combine the almond milk, chia seeds, and raspberry mash in a jar or container. Stir well to distribute everything evenly, then cover and refrigerate overnight. The chia seeds will absorb the liquid and set into a thick, creamy pudding.
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In the morning, give the chia pudding a good stir. Add the Greek yogurt to a serving bowl, then spoon the chia pudding on top.
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Add a generous handful of Almond Butter & Berries Protein Granola, top with fresh raspberries, and drizzle with honey. Serve immediately.
Make It with Purely Elizabeth
The Almond Butter & Berries Protein Granola is a natural fit for this bowl — the almond butter flavor complements the tart raspberry base, and the berry pieces in the granola echo the fresh raspberries on top. With 10 grams of protein per serving from whole nuts and seeds, it turns what would otherwise be a light breakfast into something that genuinely keeps you going.
→ Shop Almond Butter & Berries Protein Granola
Tips & Variations
Give it an extra stir before bed. Chia seeds tend to settle — stir the mixture once more about 10 minutes after combining, then cover and refrigerate. This helps it set more evenly overnight.
Adjust the thickness. If the pudding is too thick in the morning, add a splash of almond milk and stir to loosen. If you prefer it thicker, use 1 tablespoon less milk next time.
Swap the berry. Frozen strawberries, blueberries, or blackberries all work in place of raspberries. Each brings a slightly different color and flavor — blackberries in particular make for a stunning deep purple pudding.
Make it dairy-free. The Greek yogurt layer can be swapped for a thick coconut or almond-based yogurt to make the whole bowl fully dairy-free. The chia pudding base is already dairy-free as written.
Add a protein boost. Stir a scoop of vanilla protein powder into the chia base before refrigerating, or add a tablespoon of almond butter to the yogurt layer before assembling.
Batch it for the week. Double or triple the chia pudding recipe and store in individual jars in the fridge for up to 4 days. Assemble each bowl fresh in the morning with yogurt, granola, and fruit.
Frequently Asked Questions
How long does raspberry chia pudding need to set? At least 4 hours in the refrigerator, but overnight is ideal. The longer it sits, the thicker and creamier the texture becomes. Making it the night before is the most reliable approach — it will be perfectly set by morning.
Is this chia pudding bowl gluten-free? Yes — all ingredients in this recipe are naturally gluten-free. Purely Elizabeth Almond Butter & Berries Protein Granola is also certified gluten-free. As always, check specific product labels if you're preparing this for someone with a serious gluten sensitivity.
Can I make this chia pudding bowl dairy-free? Yes — the chia pudding base (almond milk, chia seeds, raspberries) is already dairy-free. Swap the Greek yogurt for a thick coconut or almond-based yogurt and replace the honey with maple syrup to make the entire bowl vegan and dairy-free.
How much protein is in this bowl? The Almond Butter & Berries Protein Granola contributes 10 grams of plant-based protein per ½ cup serving from whole nuts and seeds. Greek yogurt adds approximately 12–17 grams depending on the brand. Chia seeds contribute additional protein and are also a good source of fiber and omega-3 fatty acids. Together, this bowl is one of the more protein-dense breakfast options you can make without a protein supplement.
Can I use frozen raspberries instead of fresh? Yes — frozen raspberries work well for the mashed base and are often more convenient year-round. Let them thaw slightly before mashing so they break down more easily. Use fresh raspberries for the topping if you have them, as they hold their shape better.
How do I store leftover chia pudding? Store the chia pudding (without toppings) in a sealed jar or container in the refrigerator for up to 4 days. Add the Greek yogurt, granola, and fresh fruit right before serving each time — the granola in particular is best added fresh to keep it crunchy.
Topics: Protein Breakfast · Chia Pudding · Raspberry Recipes · High-Protein Granola · Gluten-Free Breakfast · Make-Ahead Breakfast · Dairy-Free Option
