Raspberry Chia Pudding Maple Syrup (Printable)

Creamy chia pudding layered with sweet raspberries, naturally sweetened with pure maple syrup for a nutritious breakfast or dessert.

# What You'll Need:

01 - 2 cups unsweetened almond milk or 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 evenly combined.

02 - Let the mixture rest for 10 minutes, then whisk again thoroughly to break up any clumps and ensure even seed distribution.

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 assembling.

05 - Spoon alternating layers of chia pudding and raspberry mixture into serving glasses or jars, repeating until filled.

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

01 -

It feels like eating dessert for breakfast without any of the guilt or post-sugar crash
The make-ahead nature means you have breakfast waiting for you during busy mornings
That moment when the vanilla hits the raspberry layer creates a flavor combination that makes your taste buds pause and appreciate life

02 -

The second whisk after the initial rest period prevents those dreaded chia clumps that can ruin the texture
Fresh raspberries release more liquid than frozen, so adjust your maceration time accordingly for the perfect consistency

03 -

Use a wide-mouthed jar for storage if making ahead, as it makes stirring and serving significantly easier
The pudding keeps for five days in the refrigerator, though the raspberry layer is best added within two days