Raspberry Chia Pudding Maple Syrup (Printable View)
Creamy chia layered with sweet fresh raspberries and pure maple syrup for a nutritious breakfast or light dessert.
# What You Need:
→ Chia Pudding
01 - 2 cups unsweetened almond milk or other plant-based milk
02 - 1/2 cup chia seeds
03 - 1/4 cup pure maple syrup
04 - 1 teaspoon vanilla extract
→ Raspberry Layer
05 - 1 1/2 cups fresh or frozen raspberries
06 - 2 tablespoons maple syrup
→ Toppings (optional)
07 - Fresh raspberries
08 - Sliced almonds
09 - Fresh mint leaves
# How To Make It:
01 - Whisk together almond milk, chia seeds, maple syrup, and vanilla extract in a medium bowl until evenly combined.
02 - Let mixture rest for 10 minutes, then whisk again thoroughly to break up any seed clumps and ensure proper gel formation.
03 - Cover bowl and refrigerate for at least 4 hours or overnight until pudding reaches desired thickness.
04 - Mash raspberries with 2 tablespoons maple syrup in a small bowl until slightly chunky. Refrigerate until assembly.
05 - Spoon alternating layers of chia pudding and raspberry mixture into serving glasses. Repeat layers until glasses are filled.
06 - Top with fresh raspberries, sliced almonds, or mint leaves if desired. Serve chilled.
# Expert Advice:
01 -
- It comes together in ten minutes then does its own thing while you sleep
- The raspberry swirl looks impressive but requires zero actual technique
- You can customize the toppings to match whatever needs using up in your kitchen
02 -
- The first whisk after the 10 minute rest is what separates perfectly smooth pudding from weirdly gelatinous clumps
- Glass containers show off those layers but mason jars work beautifully for meal prep throughout the week
03 -
- Give the pudding a gentle stir before serving if it's been sitting for more than a day
- The raspberry layer can be made ahead and kept in the fridge for up to three days