Raspberry Chia Maple Pudding (Print Version)
Creamy chia pudding with fresh raspberries and natural maple sweetness for breakfast or 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
08 - Sliced almonds
09 - Fresh mint leaves
# How-To Steps:
01 - In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until well combined.
02 - Allow the mixture to rest for 10 minutes, then whisk again vigorously to break up any clumps that may have formed.
03 - Cover the bowl and refrigerate for at least 4 hours or overnight until the mixture has thickened to a pudding consistency.
04 - In a small bowl, mash the raspberries with 2 tablespoons of maple syrup using a fork until slightly chunky. Chill until ready to assemble.
05 - Spoon a layer of chia pudding into serving glasses, followed by a layer of the raspberry mixture. Repeat layers as desired.
06 - Garnish with fresh raspberries, sliced almonds, or mint leaves if desired. Serve chilled.
# Expert Tips:
01 -
- The raspberry layer creates this gorgeous magenta swirl that makes even a Tuesday morning feel fancy.
- Maple syrup brings a warm complexity that plain sugar could never achieve.
02 -
- That second whisk after ten minutes is nonnegotiable if you want smooth pudding rather than bumpy chaos.
- Chia seeds continue thickening over time, so day two will be firmer than day one.
03 -
- Taste your pudding before chilling and adjust maple syrup because almond milk brands vary in sweetness.
- A jar with a lid means you can shake instead of whisk, which feels almost too easy.