Raspberry Chia Pudding with Maple Syrup (Printable Version)

Creamy chia pudding layered with sweet raspberry mash and naturally sweetened with pure maple syrup.

# What You Need:

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

05 - 1 1/2 cups fresh or frozen raspberries

06 - 2 tablespoons maple syrup

07 - Fresh raspberries for garnish

08 - Sliced almonds

09 - Fresh mint leaves

01 - Whisk together almond milk, chia seeds, maple syrup, and vanilla extract in a medium bowl until fully combined.

02 - Let mixture stand for 10 minutes, then whisk again thoroughly to break up any clumps and ensure even distribution of seeds.

03 - Cover bowl and refrigerate for minimum 4 hours or overnight until mixture achieves thick, pudding-like consistency.

04 - Mash raspberries with 2 tablespoons maple syrup in small bowl until slightly chunky consistency forms. Refrigerate until assembly.

05 - Spoon chia pudding into serving glasses, followed by raspberry mixture. Repeat layers until filled, alternating components.

06 - Top with fresh raspberries, sliced almonds, and mint leaves if desired. Serve immediately while chilled.

01 -

The maple syrup creates this deep caramel sweetness that feels indulgent while being completely natural
You can make it the night before and wake up to something that tastes like dessert for breakfast

02 -

The pudding keeps for 5 days in the fridge, which I discovered during a week of meal prep when it actually tasted better on day three
Using coconut milk instead of almond milk transforms this into something incredibly rich, almost like a dessert

03 -

Whisking the mixture twice is non-negotiable, based on too many batches with weird gelatinous blobs throughout
Mason jars are your friend here because they're portable and you can layer everything directly in them