Raspberry Chia Pudding Maple Syrup (Printable Version)

Creamy chia pudding layered with sweetened raspberries, naturally sweetened with pure maple syrup. Vegan and gluten-free.

# What You’ll 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 rest for 10 minutes, then whisk again thoroughly to break up any clumps and ensure even seed distribution.

03 - Cover bowl and refrigerate for at least 4 hours or overnight until mixture thickens to pudding consistency.

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

05 - Spoon layer of chia pudding into serving glasses, add raspberry layer, then repeat alternating layers as desired.

06 - Top with fresh raspberries, sliced almonds, or mint leaves. Serve chilled for best texture and flavor.

01 -

Its the kind of breakfast that makes you feel like you have your life together, even when you definitely dont
The raspberry layer cuts through the richness and makes everything taste like summer morning

02 -

The first time I skipped the second whisk, I ended up with a weird clumpy situation, so dont skip that step
Frozen raspberries release more water than fresh, so you might want to mash them less

03 -

Use wide mouth jars for easier layering and eating
These keep for about 5 days in the fridge, if you can resist eating them all immediately