Raspberry Chia Pudding With Maple Syrup (Printable View)
Creamy chia pudding layered with sweet raspberry mash and maple syrup. A nutritious vegan breakfast or light dessert.
# Ingredient List:
→ 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, 1/4 cup maple syrup, and vanilla extract in a medium bowl until fully combined.
02 - Allow mixture to rest for 10 minutes, then whisk vigorously again to break up any clumps and ensure even distribution.
03 - Cover bowl and refrigerate for minimum 4 hours or overnight until pudding achieves thick, creamy consistency.
04 - Mash fresh or frozen raspberries with remaining 2 tablespoons maple syrup in small bowl until chunky consistency forms. Refrigerate until assembly.
05 - Spoon chia pudding layer into serving glasses or jars, add raspberry mixture layer, and repeat layering process until containers are filled.
06 - Top with fresh raspberries, sliced almonds, and mint leaves if desired. Serve immediately while chilled.
# Expert Suggestions:
01 -
- It comes together in literally ten minutes but tastes like you put in real effort
- The raspberry swirls make it feel fancy enough for dessert but wholesome enough for breakfast
02 -
- Whisking twice before refrigerating is the difference between smooth pudding and chia soup
- The texture continues to develop overnight, so making it ahead actually improves the result
03 -
- Warm the milk slightly before whisking in the chia seeds for faster absorption
- A splash of lemon juice in the raspberry layer brightens everything beautifully