Raspberry Chia Pudding with Maple Syrup (Printable)
Creamy chia pudding layered with sweetened raspberries and pure maple syrup for a nutritious breakfast or light dessert.
# What You'll 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
→ Optional Toppings
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 well combined.
02 - Let mixture rest for 10 minutes, then whisk again thoroughly to break up any clumps and ensure even distribution.
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 - Layer chia pudding and raspberry mixture in serving glasses, repeating as desired. Top with fresh raspberries, sliced almonds, or mint leaves if using. Serve chilled.
# Expert Tips:
01 -
- The creamy texture feels like dessert but it is actually packed with omega-3s and fiber
- You can prep it the night before and wake up to breakfast already waiting for you
02 -
- That second whisk after 10 minutes is absolutely crucial or you will end up with weird gelatinous clumps
- The pudding continues to thicken in the fridge so do not panic if it seems thin at first
03 -
- Warm the almond milk slightly before mixing with the chia seeds to help them absorb faster
- Mason jars work perfectly for meal prep since you can layer everything right in the container