breakfast dessert gluten-free pudding snacks vegan

Lemon Raspberry Chia Pudding

June 13, 2020

This Lemon Raspberry Chia Pudding makes a refreshing and healthy snack recipe made with fresh or frozen berries and sweetened with just a touch of honey! It also is a great dessert for one or for guests!

Lemon Raspberry Chia Pudding for a healthy breakfast or snack with refreshing raspberry and a lemon zest #chiapudding #vegan

My name is Davida and I am addicted to rewards cards.

I suppose there are worse problems in the world to have, but right now my reward card obsession is getting out of control. One card in particular has a genius marketing concept and I am pretty much their dream customer. Allow me to introduce you to my PC Plus Card aka my new best friend.

If you’re not familiar with it, the PC Plus Card is the reward card associated with the Canadian grocery store chain called Loblaws. When I moved, the closest grocery store to me became a massive Loblaws superstore. My friend Ellie who is my grocery guru convinced me that I needed a PC Plus card. For the record, it didn’t take much convincing.

The concept is simple. They track what kinds of groceries you buy and based on your purchases they “reward” you with points that can be earned on products you would normally buy the next time you shop. So for example if I buy a lot of apples (I do) then they will reward me with 200 points for every dollar on spend on apples the next time I shop. Basically it sucks you in to buying even more of things you may already have because you figure “hey I get points!”.

It actually has been particularly useful especially considering my excessive food spending and food hoarding tendencies. In fact in 6 short works I earned 20 000 points which equates to $20 worth of free groceries. Yes, I did a happy dance in front of the cashier as I stalked his screen for my total PC points number.

But this also means that my food hoarding has gone into overdrive. Remember when I bought 7 bags of frozen fruit because they were on sale? Well, guess what appeared in my PC Points offers? Frozen fruit! Since it meant 800 more points I came home with three more bags. Moral of the story is that you better expect lots of fruity recipes because I have enough frozen fruit to feed Kate Plus 8 and the Duggar family combined.

What is Chia Pudding?

Chia pudding is pretty much exactly as it sounds: a pudding made from chia seeds. In addition to being a great source of omegas, chia seeds are incredibly water absorbent and can absorb up to 5 times their weight in water. This also makes them a great source of fiber and can help get things moving along…if you know what I mean!

Chia pudding can be made many ways but using fresh or frozen raspberries adds an extra does of antioxidants and vitamin C from the fresh lemon. Honey is also one of my favorite ingredients and I love that it’s a source of natural sweetness with all kinds of nutritional benefits. Feel free to adjust the honey depending on preference.

Healthy Lemon Raspberry Chia Pudding made with healthy ingredients that are vegan and gluten-free

How to Make Chia Pudding

Making chia pudding could not be more simple! Generally the rule of thumb is this: 2 cups of liquid to 1/2 cup of chia seeds. The rest is all customizations. For this Lemon Raspberry Chia Pudding you will need:

  • non-dairy milk
  • chia seeds
  • fresh lemon
  • vanilla extract
  • raspberries (fresh or frozen will work)
  • honey (or other sweetener)

Just stir together all ingredients in a jar or container, stir and let sit overnight or for at least 8 hours. That’s it! Let’s make some chia pudding…


Lemon Raspberry Chia Pudding

This Lemon Raspberry Chia Pudding makes a refreshing and healthy snack recipe made with fresh or frozen berries and sweetened with just a touch of honey! It also is a great dessert for one or for guests!

  • Author: Davida Lederle
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: No-Bake
  • Diet: Vegan


  • 2 cups milk (I used lite coconut milk, but any kind of non-dairy milk will work)
  • 1/2 cup chia seeds
  • zest and juice of 1/2 a lemon
  • 1/2 tsp vanilla extract
  • 1 cup raspberries (fresh or frozen)
  • 1 tbsp honey (or agave or maple syrup if vegan + more if desired)


  1. Combine all ingredients in a large, sealable container. Make sure all chia seeds are mixed in.
  2. Let sit overnight or for at least 8 hours.
  3. Serve cold with toppings of choice (I added additional raspberries and honey)

Keywords: lemon chia pudding, lemon raspberry chia pudding, vegan chia pudding, raspberry chia pudding

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  • Reply
    November 19, 2020 at 6:00 am

    This looks SO great, nonetheless I have made it two times currently (with cashew milk) and it doesn’t enlarge up in any way? Ugh, I wish it would function, it looks so good!

  • Reply
    November 5, 2020 at 7:41 am

    Greate recipe. Keep sharing.

  • Reply
    October 27, 2020 at 1:53 am

    Wow, looks beautiful and very yummy. Wow, looks beautiful and very yummy

  • Reply
    jordan tours
    March 5, 2020 at 10:33 pm

    Delicious look

  • Reply
    Ritu Shah
    February 21, 2020 at 2:26 am

    It looks beautiful and very yummy

  • Reply
    Lizette M. Driskell
    January 31, 2020 at 1:10 am

    Wow! This looks delicious. I love to eat raspberries. I will try to make this recipe. Thank you so much for sharing this post it’s very helpful for making this recipe.

  • Reply
    September 27, 2018 at 11:33 pm

    Hey! I just tried this but did not have coconut milk, you say in the recipe any milk will work so I used almond milk. It looks like once you add the lemon juice though that the milk curdles. Did I do something wrong or have other people had this issues?? Thanks for advice!

  • Reply
    March 14, 2016 at 12:45 am

    This looks SO good, however I have made it twice now (with cashew milk) and it doesn’t thicken up at all ? Ugh, I wish it would work, it looks so good!

    • Reply
      July 30, 2016 at 7:18 pm

      Ugh, I had the same problem! Mine was totally soupy the next day. I doubled the amount of chia seeds, and then it started to thicken, but the flavor wasn’t what I was hoping for. I’m going to try it again with less milk (probably just a cup) and more lemon and see how that works.

  • Reply
    February 10, 2016 at 8:25 pm

    Hello! This looks delicious and that’s what I want for breakfast tomorrow morning!!!
    I have one question. It’s probably a language thing… how much is 4 1/2 T chia seeds and 1T honey. Is it tbsp? cups? I don’t want this screw up such a simple recipe!!! Thanks in advance,

    • Reply
      Davida Kugelmass
      February 10, 2016 at 9:20 pm

      No worries! “T” is tablespoon 🙂 Hope this helps! Enjoy!

  • Reply
    November 3, 2015 at 12:30 pm

    So what keeps the milk from curdling when you add the lemon juice?

    • Reply
      Davida Kugelmass
      November 3, 2015 at 9:48 pm

      I’ve never run into that issue but then again I always use non-dairy milk which won’t curdle! I’d recommend it with non-dairy milk.

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