Raspberry Chia Pudding Maple Syrup (Printer-friendly)

Creamy chia pudding layered with sweetened raspberries and pure maple syrup for a nutritious breakfast or light dessert.

# 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

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 - 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 pudding reaches desired thickened consistency.

04 - Mash raspberries with 2 tablespoons maple syrup in a small bowl until slightly chunky but still textured. Refrigerate until serving.

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

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

01 -

This dessert practically makes itself while you sleep, waking up ready to brighten your morning.
The raspberry layer adds such a brilliant pop of color and freshness that even skeptical eaters ask for seconds.

02 -

That second whisk after 10 minutes is what separates perfectly smooth pudding from clumpy disappointment.
The pudding continues thickening in the fridge, so don't panic if it seems slightly loose initially.

03 -

Use a fork to mash the raspberries for better control over the texture and to create those gorgeous jam-like ribbons.
If your chia seeds aren't gelling properly, your milk might be too thick, so try thinning it with a splash of water.