Dairy Free Raspberry Chia Pudding Breakfast with Vanilla Hemp Protein

Name: Dairy Free Raspberry Chia Pudding Breakfast with Vanilla Hemp Protein
Prep time: 8 min
Total time: 8 h 8 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 cups unsweetened oat milk (or unsweetened almond milk for a lower-carb option); 1 cup fresh or frozen raspberries (frozen work just as well and are more affordable); 5 tablespoons white chia seeds (white chia seeds give a lighter colour but black work fine); 2 tablespoons hemp protein powder (unflavoured or vanilla flavoured); 1 teaspoon pure maple syrup (add an extra half teaspoon if you prefer a sweeter pudding); 0.25 teaspoon vanilla bean powder (or half a teaspoon of pure vanilla extract); 1 pinch fine sea salt; 2 tablespoons smooth natural almond butter (to stir in or drizzle on top); 0.5 cup fresh raspberries (for topping, optional); 2 tablespoons toasted pumpkin seeds (for topping, adds crunch and extra zinc)

High ProteinVeganDairy-FreeGluten-FreeMeal PrepEgg-Free

Prep Time8 min

Servings2

Calories285 kcal

Health Score7/10

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Dairy Free Raspberry Chia Pudding Breakfast with Vanilla Hemp Protein

There is something genuinely satisfying about pulling a ready-made breakfast out of the fridge on a busy morning. This dairy free raspberry chia pudding breakfast does exactly that. It is thick, creamy and bursting with real raspberry flavour, but what makes it different from most versions you will find online is the addition of hemp protein powder and a swirl of almond butter. Together they push the protein content well above what a standard chia pudding delivers, which means you actually stay full until lunch rather than reaching for snacks an hour later.

The base is made with unsweetened oat milk, which froths up beautifully around the chia seeds as they soak overnight. Oat milk gives a naturally mild, slightly sweet flavour without any dairy at all. The raspberries are blended directly into the milk before soaking, so the entire pudding takes on that gorgeous deep pink colour all the way through, rather than just sitting as a topping on top. Fresh or frozen raspberries both work brilliantly here. Frozen raspberries are actually a fantastic choice because they are picked and frozen at peak ripeness, so the flavour is intense and consistent all year round. A small spoonful of pure maple syrup keeps the sweetness light, and a pinch of vanilla bean powder rounds everything out with a warm, floral note.

Nutritionally, this recipe is a genuine step up from traditional chia pudding breakfasts. Most shop-bought or standard homemade versions can pack in 20 grams or more of sugar from sweetened plant milks and large amounts of added syrup. This version keeps sugar low by using unsweetened oat milk and just a teaspoon of maple syrup per serving. The chia seeds deliver around 10 grams of fibre per serving, which supports digestion and helps maintain steady blood sugar levels through the morning. Hemp protein powder adds around 10 grams of complete plant protein on top of what the chia seeds already provide, making the total protein count notably higher than you would typically expect from a fruit-based breakfast pudding. Chia seeds also bring omega-3 fatty acids and a solid hit of calcium, iron and magnesium, so this is a breakfast that genuinely earns its place in a health-conscious routine.

Assembly takes about 8 minutes the evening before, and then the fridge does all the work while you sleep. In the morning you can eat it straight from the jar or spoon it into a bowl and add whatever toppings you like. A handful of fresh raspberries, a sprinkle of toasted pumpkin seeds and a drizzle of almond butter turn it into something that feels genuinely special. This recipe makes two generous servings, so it is easy to batch up to four or six jars at once if you want a full week of breakfasts sorted by Sunday evening. Keep them sealed in the fridge and they stay fresh and delicious for four days.

Ingredients

Serves:2

1.5 cups unsweetened oat milk (or unsweetened almond milk for a lower-carb option)
1 cup fresh or frozen raspberries (frozen work just as well and are more affordable)
5 tablespoons white chia seeds (white chia seeds give a lighter colour but black work fine)
2 tablespoons hemp protein powder (unflavoured or vanilla flavoured)
1 teaspoon pure maple syrup (add an extra half teaspoon if you prefer a sweeter pudding)
0.3 teaspoon vanilla bean powder (or half a teaspoon of pure vanilla extract)
1 pinch fine sea salt
2 tablespoons smooth natural almond butter (to stir in or drizzle on top)
0.5 cup fresh raspberries (for topping, optional)
2 tablespoons toasted pumpkin seeds (for topping, adds crunch and extra zinc)

Instructions

1
Add the oat milk and one cup of raspberries to a blender. Blend on high for about 30 seconds until completely smooth and vibrant pink. Taste the mixture and add the maple syrup and vanilla bean powder, then blend again briefly to combine.
If using frozen raspberries, let them thaw for about 5 minutes first so they blend more easily.
2
Pour the blended raspberry milk through a fine mesh strainer into a large bowl or jug if you want a completely smooth pudding with no seeds. Skip the straining step if you are happy with a little texture from the raspberry seeds.
Straining is optional but gives the pudding a noticeably silkier finish.
3
Add the hemp protein powder and a pinch of fine sea salt to the raspberry milk. Whisk briskly until the protein powder is fully dissolved with no lumps.
If the protein powder is clumping, dissolve it in a tablespoon of the milk separately before adding it to the rest.
4
Add the chia seeds to the raspberry milk mixture. Stir thoroughly with a spoon for about one minute to distribute the seeds evenly throughout the liquid.
5
Wait 10 minutes and then stir the mixture again. This second stir is the most important step as it breaks up any clumps that have started to form as the chia seeds begin to gel.
Skipping this second stir is the most common reason chia puddings turn out lumpy.
6
Divide the mixture evenly between two glass jars or airtight containers. Seal them and place in the refrigerator for at least 8 hours or overnight.
Mason jars or any wide-mouthed jar work perfectly and make it easy to eat straight from the container.
7
In the morning, remove the jars from the fridge and give each one a good stir. The pudding should be thick and creamy. If it looks thicker than you like, stir in a splash of oat milk to loosen it slightly.
8
Swirl one tablespoon of almond butter into each jar, then top with fresh raspberries and a sprinkle of toasted pumpkin seeds. Serve immediately and enjoy.
The almond butter swirl adds a lovely richness and boosts the healthy fat content of the meal.

Nutrition per serving

285kcal

Calories

14g

Protein

28g

Carbs

13g

Fat

12g

Fibre

Sugar

95mg

Sodium

Pro Tips

✓
Always use unsweetened plant milk to keep the sugar content low. Many oat milks contain added sugars so check the label.
✓
White chia seeds give the pudding a more vibrant pink colour. Black chia seeds taste identical but the mixture will look darker.
✓
Make sure to stir the pudding twice before refrigerating. One stir at the start and one stir 10 minutes later prevents clumping.
✓
This recipe scales up easily. Multiply the quantities by four to make eight jars for the whole week.
✓
If your pudding is too thick in the morning, a splash of oat milk stirred in will bring it back to the right consistency.
✓
Toast pumpkin seeds in a dry pan over medium heat for 3 minutes, stirring constantly, for the best crunch and flavour.

Frequently Asked Questions

Can I use frozen raspberries for this dairy free raspberry chia pudding breakfast?↓

Absolutely. Frozen raspberries actually work beautifully in this recipe because they blend into the milk easily once slightly thawed and deliver intense flavour. They are also available year round and usually cheaper than fresh.

How long does raspberry chia pudding keep in the fridge?↓

Stored in sealed jars, this chia pudding stays fresh for up to 4 days in the refrigerator. The texture may thicken slightly over time, so just stir in a small splash of oat milk before eating if needed.

Can I make this without hemp protein powder?↓

Yes. You can leave it out entirely or swap it for an equal amount of unflavoured pea protein or brown rice protein powder. Without any protein powder the pudding will still be nutritious but slightly lower in protein per serving.

Is this recipe suitable for people with nut allergies?↓

The recipe as written contains almond butter and is made with oat milk, which is nut free. To make it fully nut free, swap the almond butter for sunflower seed butter and confirm your oat milk brand is produced in a nut-free facility.

Can I eat this chia pudding warm?↓

Chia pudding is traditionally served cold, but you can gently warm it in a small saucepan over low heat if you prefer. Stir constantly and avoid boiling as high heat can alter the texture of the chia gel.

Will this keep me full until lunch?↓

This recipe is specifically designed to do exactly that. The combination of chia seeds, hemp protein powder and almond butter delivers fibre, protein and healthy fats together, which slows digestion and helps maintain steady energy levels through the morning.

Variations

•
Chocolate Raspberry Chia Pudding
Add one tablespoon of raw cacao powder to the blended raspberry milk before mixing in the chia seeds. The chocolate and raspberry combination is rich and indulgent while staying completely dairy free.
•
Tropical Raspberry Chia Pudding
Replace half the oat milk with full-fat coconut milk from a can. The coconut milk makes the pudding noticeably creamier and adds a subtle tropical note that pairs wonderfully with the raspberry.
•
Layered Berry Chia Pudding
Make a plain vanilla chia pudding layer and a raspberry chia pudding layer separately, then spoon them into the jar in alternating layers for a visually striking breakfast that tastes just as good as it looks.
•
Keto Raspberry Chia Pudding
Swap the oat milk for unsweetened almond milk, replace maple syrup with a few drops of liquid stevia and omit the toasted pumpkin seeds. This keeps carbs very low while maintaining all the fibre and protein benefits.

Substitutions

•
Oat milk → Unsweetened almond milk or coconut milk (Almond milk is lower in carbs and calories. Coconut milk from a can makes the pudding much creamier and richer.)
•
Hemp protein powder → Pea protein powder or brown rice protein powder (Both are equally good dairy free protein sources. Use the same quantity as the recipe specifies.)
•
Maple syrup → Raw honey or liquid stevia (Raw honey adds a floral sweetness. Stevia keeps the recipe completely sugar free and is ideal for low-carb or keto versions.)
•
Almond butter → Sunflower seed butter or tahini (Sunflower seed butter makes the recipe nut free. Tahini adds a nutty, slightly earthy flavour that works surprisingly well with raspberry.)
•
Pumpkin seeds → Hemp seeds or sunflower seeds (Hemp seeds are soft and do not need toasting. They add a pleasant nuttiness and are also rich in protein and omega-3 fatty acids.)
•
Fresh raspberries (topping) → Sliced strawberries or fresh blueberries (Any fresh berry works well as a topping. Blueberries add extra antioxidants and a gorgeous colour contrast.)

🧊 Storage

Store in sealed glass jars or airtight containers in the refrigerator for up to 4 days. Add toppings only when ready to serve so they stay fresh and crunchy. Do not freeze as the chia gel texture changes significantly after thawing.

📅 Make Ahead

This recipe is ideal for meal prep. Prepare up to 6 jars on a Sunday evening and store them in the fridge for easy grab-and-go breakfasts throughout the week. Keep toppings like fresh raspberries and pumpkin seeds in separate small containers and add them each morning for the best texture and freshness.