Raspberry Chia Pudding Maple Syrup (Printable)
Creamy chia pudding layered with fresh raspberry mash and naturally sweetened with maple syrup for a nutritious vegan breakfast or light dessert.
# 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
# Steps:
01 - Whisk together almond milk, chia seeds, maple syrup, and vanilla extract in a medium bowl until fully combined.
02 - Let the mixture rest for 10 minutes, then whisk again thoroughly to break up any clumps and ensure even distribution.
03 - Cover the bowl and refrigerate for at least 4 hours or overnight until the mixture thickens to a pudding-like consistency.
04 - Mash raspberries with 2 tablespoons maple syrup in a small bowl until slightly chunky but still textured. Refrigerate until serving.
05 - Layer chia pudding and raspberry mixture into serving glasses, alternating layers as desired. Create at least two distinct layers for visual appeal.
06 - Top with fresh raspberries, sliced almonds, or mint leaves if using. Serve immediately while chilled.
# Expert Advice:
01 -
- It comes together in ten minutes but tastes like something from a fancy café
- The raspberry layer creates this stunning swirl that makes everyone ask for the recipe
02 -
- The texture improves overnight, so this is the ultimate make-ahead breakfast or dessert
- Mashing the raspberries instead of cooking them keeps their fresh, bright flavor intact
03 -
- A fork works better than a spoon for mashing raspberries—it catches the seeds and breaks down the fruit more evenly
- If the pudding seems too thick after chilling, stir in a splash more milk to reach your desired consistency