Breakfast on the go just got a whole lot better. These easy raspberry lime vegan chia puddings make a delicious breakfast, snack, or even dessert with some whipped cream! They’re easy to make and dairy free.
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Did anyone else have raspberry lime rickey’s growing up?! My dad loved them and they still remind me of summer and going out to eat at one of my favorite restaurants.
I made these raspberry lime chia puddings with that drink in mind. They’re perfectly sweet with a subtle tang and super easy to make.
Chia pudding in general is one of my favorite on the go breakfasts. They’re perfect on their own, but I love to add some non-dairy yogurt, fresh berries, and some chopped nuts.
How long does it take to thicken?
I generally make chia pudding at night before I go to bed so that it’s ready to go when I wake up. If you forget, however, you can make it in the morning or as a mid-day snack and let it sit for about an hour to thicken.
All in all, chia pudding takes about 5 minutes to prep and will last in the fridge for about 5 days. There are SO many different ways to make it, so feel free to get creative. This lime and raspberry chia pudding is fresh, light, and perfect for summer.
To make this vegan chia pudding: All you need to do is combine the 1 1/2 cups of almond milk (or any non-dairy milk), fresh raspberries, 2-3 tbsp of honey, the juice from 1 lime and a splash of vanilla in a blender.
This will be our raspberry milk that we then will soak with the chia seeds to make the chia pudding. You are also welcome to blend the chia seeds with the milk to make it really creamy and more like a traditional pudding texture.
After the milk has been made, add it to a large bowl, container, or jar with 1/2 cup chia seeds. Give it a good stir or shake (depending on your container) and let sit for about 10 minutes on the counter.
Some of the chia seeds will settle to the bottom, so shake it up again and then add to the fridge. Let sit for at least 1 hour or ideally overnight.
This recipe will make 4 servings, so feel free to adjust as needed. I suggest always using a 1:3 ratio of chia to liquid to get the best result. If you like it a bit thinner, you can use a 1:4 ratio.
Enjoy this chia pudding recipe for an on the go breakfast, or a simple snack! Add some granola and yogurt for a little crunch or extra drizzle of honey for some sweetness.
Try these recipes next!
- 5 minute PB & J overnight oats
- The creamiest blueberry avocado smoothie
- Fluffy lemon blueberry pancakes
- Coconut Strawberry Chia Pudding
Raspberry Lime Chia Pudding
- Make the raspberry lime “milk” by blending the almond milk, fresh raspberries, lime juice, vanilla, and dates or maple syrup.
- Process until smooth. Taste and add more sweetener as needed.
- Add to a bowl, jar, or container with the chia seeds and mix well. Let sit for 10 minutes and stir again. You can also blend the chia with the milk for an ultra creamy and smooth consistency.
- Cover and let sit overnight or for at least 1 hour to thicken.
- Serve with fresh raspberries, coconut yogurt, and a drizzle of honey if desired.