Raspberry Chia Pudding With Maple Syrup (Print version)

Creamy chia pudding layered with sweet raspberry mash and pure maple syrup. A nutritious vegan delight ideal for any time of day.

# What you'll need:

→ Chia Pudding Base

01 - 2 cups unsweetened almond milk or plant-based milk alternative
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 - Combine almond milk, chia seeds, maple syrup, and vanilla extract in a medium mixing bowl. Whisk vigorously until fully incorporated and no clumps remain.
02 - Allow the mixture to rest at room temperature for 10 minutes. Whisk again thoroughly to break up any forming clumps and ensure even seed distribution.
03 - Cover the bowl securely with plastic wrap or a lid. Refrigerate for a minimum of 4 hours, preferably overnight, until the mixture achieves a thick, pudding-like consistency.
04 - While pudding chills, mash fresh or frozen raspberries with 2 tablespoons maple syrup in a small bowl. Leave slightly chunky for texture. Refrigerate until assembly.
05 - Spoon a portion of chilled chia pudding into the bottom of serving glasses or jars. Add a layer of raspberry mixture, then alternate layers until containers are filled, ending with raspberry topping.
06 - Top assembled parfaits with fresh whole raspberries, sliced almonds, and mint leaves if desired. Serve immediately while thoroughly chilled.

# Expert advice:

01 -
  • It tastes like you spent hours making something fancy but requires almost zero effort
  • The raspberry layer swirled through creates those gorgeous restaurant style patterns everyone loves
  • You can make it the night before and wake up to breakfast already waiting for you
02 -
  • The first time I made this I forgot to whisk again after the ten minute rest and ended up with weird clumps that I had to mash with a fork
  • Letting it chill overnight actually makes it taste better because the flavors really get to know each other
03 -
  • Warm your milk slightly before mixing if you want the seeds to hydrate faster
  • A splash of lemon juice in the raspberry layer makes the flavors really pop

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