Raspberry Chia Pudding Maple Syrup (Printable Version)
Creamy chia pudding layered with sweet raspberries and maple syrup. A nutritious vegan breakfast or light dessert ready in 10 minutes.
# What You 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 for garnish
08 - Sliced almonds
09 - Fresh mint leaves
# Method:
01 - Whisk together almond milk, chia seeds, maple syrup, and vanilla extract in a medium bowl until well combined.
02 - Allow mixture to rest for 10 minutes, then whisk vigorously again to break up any clumps and ensure even 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 a small bowl until slightly chunky. Refrigerate until ready to serve.
05 - Layer chia pudding and raspberry mixture in serving glasses, alternating as desired. Top with fresh raspberries, sliced almonds, or mint leaves. Serve chilled.
# Expert Tricks:
01 -
- You can make it the night before and wake up to breakfast already waiting for you, which feels like a gift to your future self
- The raspberry layer turns something simple into what looks and tastes like a fancy cafe dessert
- Its endlessly customizable once you master the basic ratios, so youll never get bored
02 -
- The first time I made this, I skipped the second whisk and ended up with weird clumps that never smoothed out
- Chia pudding keeps beautifully in the fridge for up to five days, so doubling the recipe is always worth it
03 -
- Always taste your raspberries before adding the extra maple syrup, especially if theyre perfectly sweet on their own
- If you want it extra creamy, let your chia seeds soak in coconut milk instead