Raspberry Chia Pudding Maple Syrup (Printable version)

Creamy chia pudding layered with sweet raspberries and pure maple syrup

# What You’ll 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 thoroughly combined.
02 - Allow mixture to rest for 10 minutes, then whisk again to break up any clumps and ensure even distribution of seeds.
03 - Cover bowl and refrigerate for at least 4 hours or overnight until pudding reaches desired thick consistency.
04 - Mash raspberries with 2 tablespoons maple syrup in small bowl until slightly chunky. Refrigerate until assembly.
05 - Spoon alternating layers of chia pudding and raspberry mixture into serving glasses, repeating until filled.
06 - Top with fresh raspberries, sliced almonds, or mint leaves. Serve chilled.

# Expert tips:

01 -
  • The texture becomes incredibly luxurious after chilling, like velvet on a spoon
  • You can assemble it the night before and wake up to something that feels fancy
  • The raspberry swirls turn something simple into a dessert-worthy breakfast
02 -
  • That second whisk after 10 minutes makes all the difference between smooth pudding and clumpy seeds
  • The pudding needs at least 4 hours in the fridge. Rushing this step leaves you with thin, disappointing results
  • Fresh raspberries hold their shape better than frozen when creating the swirl layer
03 -
  • Use a fork to mash the raspberries—it catches the seeds better than a spoon
  • Let the assembled pudding sit 15 minutes at room temperature before serving for the best texture

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