Raspberry Chia Pudding Maple Syrup (Printable Version)
Creamy chia layers with sweet raspberry swirls and natural maple flavor
# What You Need:
→ Chia Pudding Base
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
→ 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
# Directions:
01 - In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until fully combined.
02 - Let the mixture rest for 10 minutes to allow seeds to begin absorbing liquid, then whisk again thoroughly to prevent clumping.
03 - Cover the bowl and refrigerate for at least 4 hours or overnight until the mixture has thickened to a pudding-like consistency.
04 - In a small bowl, mash raspberries with 2 tablespoons maple syrup until slightly chunky but still retaining some texture. Refrigerate until ready to serve.
05 - Spoon a layer of chia pudding into serving glasses, add a layer of raspberry mixture, then repeat layers as desired until glasses are filled.
06 - Top with fresh raspberries, sliced almonds, or mint leaves if desired. Serve chilled.
# Expert Advice:
01 -
- The maple sweetness feels gentle and natural, never cloying or artificial
- You can assemble it the night before and wake up to breakfast waiting for you
02 -
- Whisking again after the initial rest prevents those weird gelatinous clumps
- The pudding keeps beautifully for several days, so double the batch without worry
03 -
- Mason jars make storage and transport ridiculously easy
- Frozen raspberries need no thawing, just mash them while frozen