Raspberry Chia Pudding Maple Sweetened (Printable)
Creamy chia pudding layered with sweet raspberries and pure maple syrup. A nutritious vegan breakfast or light dessert ready in minutes.
# What You'll Need:
→ 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
08 - Sliced almonds
09 - Fresh mint leaves
# Directions:
01 - Whisk together almond milk, chia seeds, maple syrup, and vanilla extract in a medium bowl until thoroughly combined.
02 - Let mixture rest for 10 minutes, then whisk again to break up any clumps and ensure even distribution of seeds.
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 a small bowl until slightly chunky. Refrigerate until serving.
05 - Layer chia pudding and raspberry mixture in serving glasses, alternating layers as desired. Top with fresh raspberries, sliced almonds, or mint leaves.
06 - Serve immediately or keep refrigerated until ready to enjoy.
# Expert Advice:
01 -
- Five minutes of active work gives you breakfast for days
- That moment when you break through the raspberry layer into the cream below is pure joy
02 -
- The second whisk after 10 minutes is absolutely non-negotiable unless you enjoy chia clumps in your pudding
- Using coconut milk instead of almond milk transforms this into something so rich it feels like dessert for breakfast
03 -
- Give your chia seeds a quick whisk again right before layering, as they sometimes settle at the bottom
- The best parfaits happen when both layers are equally chilled, so prep the raspberry compound the night before too