Looking for a quick, healthy, and fiber-rich breakfast? This chia pudding with warm raspberries, a swirl of peanut butter , and crunchy low-carb granola is a firm favorite. We use our Boost Mix as a base for extra fiber and energy—perfect for busy mornings.
Why chia pudding is such a great breakfast
- High in fiber & filling – Chia helps you stay full for longer and supports your digestion.
- Omega-3 & plant-based proteins – A great balance for energy throughout the morning.
- Meal-prep friendly – Make it the night before: set up, chill, enjoy.
- Very versatile – Combine with warm berries, seasonal fruits, nut butters or granola.
Tip: warm fruit + cold pudding = comfort food vibes, but healthy.
Making chia pudding: the basic recipe
For the perfect creamy texture we now use these proportions:
Basic ingredients (1 serving)
- 2 tablespoons Boost Mix
- 1 large tablespoon Greek or coconut yogurt
- 1 teaspoon of maple syrup
- 120 ml almond milk
This is how you make it
- Stir Boost Mix, Greek yogurt, maple syrup and almond milk well.
- Let it stand for 10 minutes and stir again (to prevent lumps).
- Chill for at least 2 hours or overnight for the best pudding texture.
This base also works well with oat or soy milk. Prefer sugar-free? Omit the maple syrup and sweeten with a little vanilla extract.
Storage & meal prep
Store your chia pudding covered in the refrigerator for up to 3–4 days. Add toppings (warm berries, granola) just before serving for the best crunch.
Variations you must try
- Tropical : mango + coconut
- Apple-cinnamon : stewed apple cubes + cinnamon + raisins.
- Extra protein : stir some Skyr or protein yoghurt into the base.
Recipe: Chia pudding with warm berries, peanut butter & low-carb granola
Ingredients
- Basic chia pudding (as above): 2 tbsp Boost Mix, 1 large tbsp Greek yogurt, 1 tsp maple syrup, 120 ml almond milk
- 100 g fresh or frozen raspberries
- 1 tsp raw cane sugar
- 1 tbsp peanut butter
- 1 serving of low-carb granola (Peanut Love)
Preparation
- To make warm berries: Place the raspberries in a small baking dish or heatproof bowl. Sprinkle with the cane sugar. Microwave in 30-second intervals (or in the oven) until they release their juices and break down.
- Assembly: Spoon the chia pudding into a bowl. Top with warm raspberries, followed by the peanut butter and a generous dollop of crunchy low-carb granola .
- Serving: Enjoy immediately for the best contrast of warm, creamy and crunchy.
Serving suggestion: Want a little extra freshness? Garnish with some lemon zest or a dash of vanilla extract.
Will you try this recipe? We'd love to see your creations! Tag us and share your bowl. 💛
Want to stock up? Shop Boost Mix Shop peanut butter Shop low-carb granola
Frequently asked questions about chia pudding
- How long does chia pudding need to set?
- At least 2 hours, but overnight in the fridge gives the best, creamy texture.
- Can I use plant-based milk?
- Absolutely. Almond milk (as in this recipe), oat milk, or soy milk all work well.
- Is chia pudding healthy?
- Yes, it is of course rich in fibre and in combination with fruit and granola it is a nutritious start to your day.
- Can I leave out the sweetener?
- Absolutely. Sweeten to taste with fruit, or leave out the maple syrup for sugar-free.
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