Raspberry Chia Pudding Maple Syrup (Printable)

Creamy chia pudding layered with sweet raspberry mash and naturally sweetened with pure maple syrup for a nutritious breakfast or dessert.

# What You Need:

→ Chia Pudding Base

01 - 2 cups unsweetened almond 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

# How to Make It:

01 - Whisk together almond milk, chia seeds, maple syrup, and vanilla extract in a medium bowl until well combined.
02 - Let the mixture rest for 10 minutes, then whisk thoroughly to break up any clumps and ensure even distribution of seeds.
03 - Cover the bowl and refrigerate for at least 4 hours or overnight until the pudding achieves a thick, creamy consistency.
04 - Mash raspberries with 2 tablespoons maple syrup in a small bowl until slightly chunky but still textured. Refrigerate until serving.
05 - Layer the chia pudding and raspberry mixture in serving glasses or jars, repeating layers as desired.
06 - Garnish with fresh raspberries, sliced almonds, or mint leaves. Serve chilled for best texture and flavor.

# Expert Tips:

01 -
  • You can prep everything the night before and wake up to breakfast waiting for you
  • The raspberry swirl makes it fancy enough to serve for dessert, not just breakfast
02 -
  • The second whisk after 10 minutes is what keeps your pudding smooth instead of full of weird gelatinous clumps
  • Frozen raspberries release more juice, so your swirl will be thinner but just as delicious
03 -
  • Whisk vigorously when you first combine the ingredients to prevent any chia seeds from clumping together
  • Use a fork to mash the raspberries, it breaks them down better than a spoon and catches more of the fruit

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