If you’re a Hungryroot fan, chances are you’re also a chia pudding fan. Chia pudding has taken the foodie world by storm in recent years, from Instagram to grocery store shelves. And with good reason. Chia seeds are packed with Omega-3 fatty acids, fiber, protein, minerals and antioxidants. A 1 ounce serving contains 5 grams of Omega-3 fatty acids, 11 grams of fiber, 4 grams of protein, 18% of daily calcium needs and 30% of daily magnesium needs. Talk about a powerful superfood!

We love making chia pudding because it’s such an easy, convenient breakfast. Make it the night before and take it to work with you or grab it for a post-workout snack. Chia pudding can be a bit plain on its own, so we add some homemade raspberry chia jam for a bit of sweetness and texture. Double the chia, double the health benefits! Also, this jam is much easier than any jam you’ve ever made. If you’re using the jam, you likely won’t need to add any sweetener to the chia pudding. 

This recipe is very adaptable so feel free to get creative. Want a chocolatey chia treat? Add a couple tablespoons of cocoa powder. Not a fan of jam? Try pairing your chia pudding with a smoothie for a bit of sweetness.


  • 4 tablespoons chia seeds
  • 1 cup plant-based milk
  • ¼ teaspoon vanilla extract
  • 1 tablespoon maple syrup or sweetener of choice (optional)
  • Raspberry chia jam (recipe below)


  1. Pour chia seeds, milk, vanilla and maple syrup (if using) into a jar or glass container. Stir thoroughly. Let sit for 10 minutes. Then stir again to prevent clumping.
  2. Place in the fridge for at least an hour or overnight to thicken.
  3. When ready to eat, serve chia pudding with a few spoons of raspberry chia jam. Top with fruit, nuts, seeds, or shredded coconut.

Raspberry Chia Jam


  • 2 cups raspberries
  •  2 ½  tablespoons pure maple syrup
  •  2 tablespoons chia seeds
  •  1 lemon, zested and juiced


  1. Add raspberries, maple syrup, and lemon juice to a saucepan. Bring to a simmer. Simmer for 5 minutes.
  2. Add chia seeds and stir vigorously to combine. Cook for 15 minutes or until jam is thickened.
  3. Off of the heat, add the lemon zest. Stir quickly to combine.
  4. Store cooled jam in a mason jar in the fridge.


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