This raspberry chia pudding for toddlers is a simple, nourishing snack made with yogurt, milk, chia seeds, and real fruit—naturally sweetened and easy to prep ahead.

If you’re looking for a nutritious and easy make-ahead breakfast, this raspberry chia pudding is perfect! It’s naturally sweetened with fruit, packed with protein and fiber, and made with just four simple, whole-food ingredients. This pudding is soft and easy to eat, making it ideal for babies just starting solids, toddlers gaining independence with self-feeding, or older kids (and yourself!) who need a healthy snack. The best part? It’s one of those recipes that feels fancy but couldn’t be easier—and my toddler happily eats it without realizing how good it is for her.

Raspberry Chia Pudding for Toddlers (High-Protein & Naturally Sweetened)

Raspberry Chia Pudding for Toddlers is made with:

Raspberries: These provide that beautiful pink color and a boost of antioxidants and vitamin C.
Chia Seeds: The star ingredient that creates the pudding texture while adding healthy Omega-3 fats and fiber.
Greek Yogurt: Adds a creamy, protein-rich base that makes the pudding satisfying and thick.
Milk: Any milk of choice—dairy or plant-based—works perfectly to help the chia seeds hydrate.
Vanilla Extract: A tiny splash (optional) adds a touch of natural sweetness and warmth.

How to make Raspberry Chia Pudding for Toddlers:

Blend the base: Add raspberries, yogurt, and milk to a blender and blend until completely smooth.
Transfer: Pour the blended mixture into a container or mason jar.
Add chia seeds: Stir in the chia seeds until well combined.
The “Set” Rest: Let the mixture sit for 5-10 minutes, then give it one more quick stir. This is the secret to ensuring the seeds are evenly distributed!
Thicken: Place in the fridge for at least 2 hours, or ideally overnight, until it reaches a thick, pudding-like consistency.
Serve: Scoop into bowls and enjoy!

Substitutions:

Use Greek yogurt for extra protein or vegan yogurt if dairy-free.
Swap raspberries for strawberries, blueberries, or mango if that’s what you have.
Use dairy-free milk and yogurt to make it allergy-friendly.
To Make it Sweeter:
- Maple Syrup or Honey: Add 1-2 tsp (remember, no honey for babies under 12 months!).
- Ripe Banana: Blend in half a ripe banana for natural sweetness.
- Dates: Blend 1-2 pitted Medjool dates with the raspberry base for a fiber-rich sweetener.

Recipe Tips:

Use a Mason Jar: Mixing and storing in a jar makes it so easy to shake and go.
Give it a second stir: Stirring again after 10 minutes is the secret to preventing a big clump of seeds at the bottom.
Fresh or frozen berries: Both work great!

Taste and Texture:

This pudding is creamy with a gentle berry flavor—not too sweet, just enough. The chia seeds soften as they sit, creating a texture that’s similar to tapioca but much gentler, making it easy for toddlers to eat.

Serve and Store:

For babies: Serve in small spoonfuls or let them practice with a pre-loaded spoon.
For toddlers: Top with a few extra fresh berries or a sprinkle of hemp hearts for extra nutrition.
Serve: Enjoy with your favorite toppings or as part of a larger breakfast spread alongside some eggs or toast.
Store: Keep in an airtight container in the fridge for up to 3 days. This recipe doesn’t freeze well, so it’s best enjoyed fresh from the fridge!

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