Name: Raspberry Lemon Chia Pudding with Fresh Raspberry Compote Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 3/4 cups almond milk or nut milk of choice; 1 cup frozen or fresh raspberries; 1-2 Tablespoons maple syrup; 2 Tablespoons lemon juice; ½ teaspoon lemon zest; 1/2 teaspoon vanilla extract; 2 scoops collagen (optional); 6 Tablespoons chia seeds; 1 cup raspberries (fresh or frozen); 1 Tablespoon maple syrup

Jump to Recipe· 3.8 from 8 reviews

If you’re looking for a bright, fresh treat that feels indulgent but is actually wholesome and easy to make, this Raspberry Lemon Chia Pudding with Fresh Raspberry Compote Recipe is an absolute game-changer. The blend of creamy chia pudding infused with zesty lemon and sweet raspberries paired with a luscious homemade compote creates a flavor combo that’s both refreshing and satisfyingly rich. It’s perfect for breakfast, a snack, or even dessert when you want something light yet special. Once you try this recipe, you’ll find it hard to go back to plain chia pudding ever again!

Ingredients You’ll Need

The image shows seven clear glass bowls and metal measuring spoons neatly arranged on a white marbled surface. In the center is a bowl filled with bright red raspberries. Above the raspberries is a lemon half displaying its yellow juicy inside. To the left of the raspberries is a small bowl containing dark amber honey. Below the honey is a bowl with black chia seeds. To the right of the raspberries is a bowl holding a creamy light yellow liquid. Below the lemon half are two metal measuring spoons, one filled with a small amount of yellow zest and the other with dark vanilla extract. At the bottom center is a large glass measuring cup filled with white almond milk. photo taken with an iphone --ar 4:5 --v 7

What makes this Raspberry Lemon Chia Pudding with Fresh Raspberry Compote Recipe so delightful is the simplicity and quality of its ingredients. Each component plays a crucial role in flavor, texture, or color, coming together effortlessly for a vibrant finished dish.

Almond milk or nut milk of choice: Provides a creamy base with a subtle nutty undertone that’s gentle on the palate.
Raspberries (fresh or frozen): Add a burst of natural sweetness and tartness, plus that gorgeous ruby color.
Maple syrup: Sweetens the pudding naturally without overpowering the fruity notes.
Lemon juice: Gives a zesty brightness that lifts the entire dish.
Lemon zest: Intensifies the lemon flavor with aromatic oils for depth.
Vanilla extract: Rounds out flavors, adding a warm, comforting scent.
Collagen (optional): Boosts protein content without altering taste or texture.
Chia seeds: The star ingredient for that perfectly thick, pudding-like texture and a dose of omega-3s.

How to Make Raspberry Lemon Chia Pudding with Fresh Raspberry Compote Recipe

Step 1: Blend the Base

Start by combining almond milk, raspberries, maple syrup, lemon zest, lemon juice, vanilla, and collagen if you’re using it. Blend everything on high until completely smooth. This step is key to evenly infuse all the vibrant lemon and raspberry flavors into the creamy base.

Step 2: Stir in the Chia Seeds

Pour the smooth mixture into a bowl, then stir in the chia seeds so they’re evenly distributed. The chia will start absorbing the liquid immediately, working their magic to create that thick, pudding texture.

Step 3: Let it Absorb

Stir the mixture every five minutes for the first 15 minutes. At first, the texture is quite thin, but the constant stirring helps prevent clumps and encourages the chia to swell evenly.

Step 4: Chill and Set

Cover your bowl and refrigerate for at least two hours or overnight for the best consistency. If you prefer a thinner pudding, adding a splash more nut milk before chilling can help. The chill also amplifies the refreshing lemon-raspberry flavors.

Step 5: Prepare the Fresh Raspberry Compote

While the pudding chills, make the compote by placing raspberries and maple syrup in a small saucepan over medium-low heat. Once it starts bubbling, reduce the heat and mash the fruit with a fork or wooden spoon. Let it cook on low for 5 to 10 minutes, stirring and mashing occasionally until thickened. The compote adds a sweet, tangy topping that perfectly complements the smooth pudding.

Step 6: Cool and Store the Compote

Remove the compote from heat and let it cool until slightly warm or room temperature. It will thicken more as it cools. Store any leftovers in the refrigerator for up to five days, making it easy to enjoy this recipe throughout the week.

How to Serve Raspberry Lemon Chia Pudding with Fresh Raspberry Compote Recipe

A clear glass holds a dessert with two layers: the bottom layer is creamy white chia pudding with black chia seeds spread evenly, and the top layer is thick, bright red raspberry sauce with visible raspberry seeds. A silver spoon is partially inside the glass, mixing the two layers. Around the glass on a white marbled surface are three whole fresh raspberries. In the background, there is another glass also filled with the dessert. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Now that your pudding and compote are ready, think about adding some fun garnishes to elevate your presentation and texture. Fresh raspberries, a sprinkle of toasted nuts or seeds, a few lemon zest curls, or even a few edible flowers can turn your breakfast or snack into something visually stunning and extra inviting.

Side Dishes

This pudding pairs wonderfully with light, nutritious sides. Consider serving it alongside a handful of granola for crunch or a small fruit salad to add even more freshness and color to your plate. A cup of herbal tea or freshly brewed coffee completes the experience perfectly.

Creative Ways to Present

For a special occasion or when you want to impress friends, try layering the pudding and compote in clear glasses with alternating layers of fresh fruit or coconut flakes. This creates a visually appealing parfait-style dessert that showcases the beautiful colors of the raspberry and lemon.

Make Ahead and Storage

Storing Leftovers

This Raspberry Lemon Chia Pudding with Fresh Raspberry Compote Recipe stores beautifully in the fridge. Keep leftovers in airtight containers for up to five days. The chia pudding may thicken further over time, so you can stir in a bit more nut milk just before serving if needed.

Freezing

You can freeze portions of the pudding if you want to prep ahead for busy days. Freeze in small containers and thaw in the refrigerator overnight. Keep in mind that the texture might become slightly grainier after freezing, but it’s still delicious and refreshing.

Reheating

This pudding tastes best chilled, but if you prefer it warmer, gently warm a portion in the microwave for 20 to 30 seconds, then stir well. Avoid overheating, as it can affect the chia seeds’ texture and the fresh raspberry compote’s brightness.

FAQs

Can I use other types of milk?

Absolutely! Almond milk works beautifully, but you can use any nut milk or even oat milk to suit your preference or dietary needs. Just choose one with a mild flavor to keep the focus on the raspberries and lemon.

Is the collagen necessary?

Collagen is optional in this recipe. It adds protein and helps create a silkier texture, but the chia seeds already provide the pudding’s signature consistency, so you can easily leave it out if you prefer.

Can I make the compote without maple syrup?

Yes, you can substitute maple syrup with honey, agave, or even a bit of sugar, depending on your taste and what you have available. The syrup just sweetens the compote naturally and balances the tartness of the raspberries.

How thick should the pudding be before refrigerating?

The mixture will be quite thin after you stir in the chia seeds, but it will thicken slightly as it sits. Don’t worry if it seems runny at first; the refrigeration time allows the chia to fully absorb the liquid and set into a creamy pudding.

Can I prepare this recipe vegan?

Yes! Simply omit the collagen or use a plant-based collagen alternative. The rest of the ingredients in this Raspberry Lemon Chia Pudding with Fresh Raspberry Compote Recipe are naturally vegan-friendly.

Final Thoughts

This Raspberry Lemon Chia Pudding with Fresh Raspberry Compote Recipe has quickly become one of my favorite go-to dishes whenever I want something that feels special but is downright easy to make. Its bright, fruity flavors combined with the satisfying creaminess of the chia seeds hit the perfect note every time. I highly encourage you to give it a try—you might just find your new staple breakfast or snack that keeps you coming back for more!