Sweet and tangy raspberries meet creamy, protein-rich chia pudding in this wholesome breakfast or snack. This gluten-free, low-carb recipe is naturally high in fiber and protein, making it a satisfying option for busy mornings or easy meal prep. With no complicated steps and minimal cooking required, this pudding delivers both nutrition and flavor in every spoonful.

Why You’ll Love This Recipe

This raspberry chia pudding is perfect for anyone looking for a nutritious, balanced start to the day. The combination of chia seeds and cottage cheese creates a creamy texture while delivering long-lasting energy.

It’s ideal for meal prep since it keeps well in the refrigerator for several days. The fiber from the chia seeds supports digestion, while the protein helps stabilize blood sugar levels and keeps you full longer.

You’ll also appreciate how customizable this recipe is. Whether you want to make it dairy-free, keto-friendly, or boost the protein content even further, it adapts easily to your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chia pudding base:

• 1/4 cup chia seeds
• 1/2 cup cottage cheese
• 1/2 cup milk (dairy, almond, oat, soy, or cashew)
• 1 tablespoon maple syrup
• 1 teaspoon pure vanilla extract
• 1 pinch salt

Raspberry sauce:

• 1 cup raspberries (fresh or frozen)
• 1 tablespoon water

Topping:

• 2 tablespoons almond flakes

Directions

1. In a medium mixing bowl, combine the chia seeds, cottage cheese, milk, maple syrup, vanilla extract, and salt. Stir thoroughly until everything is evenly mixed.
2. Cover the bowl and refrigerate for at least 2 hours. For best results and a thicker texture, allow it to chill overnight.
3. While the pudding is setting or just before serving, prepare the raspberry sauce. Place a small saucepan over medium-high heat and add the raspberries and water.
4. Cook for about 5 minutes, gently mashing the raspberries as they soften. If the mixture becomes too thick, add a small splash of water. Remove from heat and let it cool completely.
5. Once the pudding has thickened, stir it again to ensure an even texture.
6. Divide the chia pudding evenly into 2 small glasses or jars.
7. Spoon the cooled raspberry sauce over the top and finish with almond flakes just before serving.

Servings and timing

Servings: 2 small glasses or jars (approximately 8 oz each)

Prep time: 5 minutes
Cook time: 5 minutes
Setting time: 2 hours
Total time: 2 hours 10 minutes

Each serving contains approximately:
Calories: 316 kcal
Protein: 15 g
Carbohydrates: 31 g
Fat: 16 g

Variations

Vegan option: Replace cottage cheese with plant-based yogurt or soft silken tofu. Use almond, oat, or soy milk.

Keto-friendly: Omit the maple syrup or substitute with a keto-approved sweetener such as erythritol or stevia.

Higher protein: Add one scoop of unflavored or vanilla protein powder to the mixture before chilling. You may need an extra tablespoon or two of milk to maintain the right consistency.

Different fruit: Substitute raspberries with blueberries, strawberries, blackberries, or a mixed berry blend.

Extra texture: Add shredded coconut, cacao nibs, or crushed nuts for additional crunch.

Storage/Reheating

Store the chia pudding in airtight containers or sealed jars in the refrigerator for up to 4 days.

For best results, store the raspberry sauce separately in an airtight container for up to 1 week. This keeps the pudding fresh and prevents excess moisture from thinning it out.

Add the almond flakes only right before serving to prevent them from becoming soft.

This recipe does not require reheating. It is meant to be enjoyed chilled.

FAQs

Can I make this pudding overnight?

Yes. In fact, allowing it to chill overnight results in a thicker, creamier texture.

Can I blend the cottage cheese first?

Yes. Blending the cottage cheese before mixing creates a smoother, more uniform pudding.

Why didn’t my chia pudding thicken?

It may need more time in the refrigerator. Make sure you used the correct chia seed-to-liquid ratio and stirred the mixture well before chilling.

Can I use frozen raspberries?

Yes. Frozen raspberries work just as well as fresh. No need to thaw them before cooking.

Is this recipe suitable for meal prep?

Yes. It keeps well for several days, making it ideal for preparing ahead of time.

Can I reduce the sweetness?

Absolutely. You can reduce or completely omit the maple syrup based on your taste preferences.

Can I use Greek yogurt instead of cottage cheese?

Yes. Greek yogurt can replace cottage cheese and will still provide a high-protein, creamy texture.

Is this recipe gluten-free?

Yes. All ingredients used are naturally gluten-free.

Can I double the recipe?

Yes. Simply double all ingredients proportionally and divide into additional jars for extra servings.

How can I make it creamier?

For a creamier consistency, add an extra tablespoon or two of milk or blend the mixture before refrigerating.

Conclusion

Raspberry chia pudding with cottage cheese is a simple yet powerful combination of flavor and nutrition. It offers the perfect balance of sweetness, creaminess, and tanginess while delivering fiber and protein in every serving. Whether you’re preparing breakfast for the week or looking for a wholesome snack, this easy, no-fuss recipe is a dependable and delicious choice.

Print