Loading...

In a large mixing bowl, add 2 1/2 cups of the plain Greek yogurt. Add the frozen raspberries, chia seeds, maple syrup, and vanilla extract to the bowl.

Using a potato masher, thoroughly mash and combine all the ingredients in the bowl. Continue mashing until the mixture becomes mostly smooth and takes on a uniform pink color, ensuring the raspberries are well broken down.

Add the remaining 1/2 cup of plain Greek yogurt to the mashed mixture. Using a whisk, thoroughly mix until the pudding is smooth, evenly colored, and all ingredients are fully incorporated.

Evenly divide the prepared raspberry chia pudding mixture into four individual containers with lids. A measuring cup with a spout can be helpful for pouring.

Sprinkle an equal amount of pumpkin seeds over the surface of the pudding in each container. Then, place a few fresh raspberries on top of the pumpkin seeds in each container for garnish.

Securely place a lid on each filled container. Refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to swell and the pudding to set.


In a large mixing bowl, add 2 1/2 cups of the plain Greek yogurt. Add the frozen raspberries, chia seeds, maple syrup, and vanilla extract to the bowl.

Using a potato masher, thoroughly mash and combine all the ingredients in the bowl. Continue mashing until the mixture becomes mostly smooth and takes on a uniform pink color, ensuring the raspberries are well broken down.

Add the remaining 1/2 cup of plain Greek yogurt to the mashed mixture. Using a whisk, thoroughly mix until the pudding is smooth, evenly colored, and all ingredients are fully incorporated.

Evenly divide the prepared raspberry chia pudding mixture into four individual containers with lids. A measuring cup with a spout can be helpful for pouring.

Sprinkle an equal amount of pumpkin seeds over the surface of the pudding in each container. Then, place a few fresh raspberries on top of the pumpkin seeds in each container for garnish.

Securely place a lid on each filled container. Refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to swell and the pudding to set.
