Raspberry Chia Pudding Maple Syrup (Printer-friendly)
Creamy chia layers with sweet raspberries and maple, ready in 10 minutes plus chilling time.
# What You'll Need:
→ Chia Pudding Base
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
→ Optional Toppings
07 - Fresh raspberries for garnish
08 - Sliced almonds
09 - Fresh mint leaves
# How to Prepare:
01 - Whisk together almond milk, chia seeds, maple syrup, and vanilla extract in a medium bowl until fully combined.
02 - Let the mixture sit for 10 minutes, then whisk again thoroughly to break up any clumps and ensure even distribution of seeds.
03 - Cover the bowl and refrigerate for at least 4 hours or overnight until the pudding reaches a thick, creamy consistency.
04 - Mash raspberries with 2 tablespoons maple syrup in a small bowl until slightly chunky but still textured. Refrigerate until assembly.
05 - Spoon a layer of chia pudding into serving glasses, followed by a layer of raspberry mixture. Repeat layers until glasses are filled, ending with raspberry topping.
06 - Top with fresh raspberries, sliced almonds, or mint leaves if desired. Serve immediately while chilled.
# Expert Advice:
01 -
- It takes literally five minutes of active work and feels like eating dessert for breakfast
- The pudding keeps beautifully for days, so you can meal prep without actually meal prepping
- That sweet tart raspberry layer cuts through the creamy chia base like nothing else
02 -
- The second whisk after 10 minutes is nonnegotiable, or you will get weird gel clumps instead of smooth pudding
- Coconut milk makes this incredibly rich, but it will overpower the delicate raspberry flavor
03 -
- Use wide mouth jars for easier eating and less mess when you are trying to get every last layer
- Maple syrup can be adjusted depending on how sweet your milk is and how tart your berries are