This vibrant and wholesome chia pudding offers a delightful combination of textures and flavors—creamy, fruity, and nutty—all in one beautifully layered glass. Made with fiber-rich chia seeds, a simple raspberry compote, almond butter, and yogurt, it’s a plant-based treat that satisfies whether you’re starting your day or grabbing a mid-afternoon snack.
Why You’ll Love This Recipe
This layered chia pudding is as visually striking as it is nutritious. It delivers a satisfying balance of tart raspberries, smooth almond butter, and creamy yogurt. The chia seeds create a thick, pudding-like consistency that makes each bite feel indulgent while remaining nutrient-dense. It’s easy to prepare ahead, customizable, and ideal for those seeking a clean, energy-boosting recipe without sacrificing flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- chia seeds
- unsweetened almond milk
- vanilla extract
- maple syrup (optional)
- plain or vanilla Greek yogurt (or plant-based yogurt)
- frozen or fresh raspberries
- lemon juice
- maple syrup (for compote)
- almond butter
- fresh raspberries, for topping
Directions
- Make the chia pudding: In a bowl or jar, combine chia seeds, almond milk, vanilla extract, and maple syrup. Stir well and let it sit for 5 minutes. Stir again to prevent clumps, then refrigerate for at least 2 hours or overnight to allow it to thicken.
- Prepare the raspberry compote: In a small saucepan over medium heat, simmer the raspberries with lemon juice and maple syrup for about 5–6 minutes, until the mixture thickens slightly. Remove from heat and let cool completely.
- Assemble the pudding: In a serving glass or jar, spoon in a layer of the chilled chia pudding.
- Add the yogurt: Gently layer plain or vanilla yogurt on top of the chia pudding.
- Add the raspberry compote: Spoon the cooled raspberry compote over the yogurt layer.
- Swirl the almond butter: Add almond butter and gently swirl into the top layers for visual appeal and added richness.
- Garnish and serve: Top with fresh raspberries. Serve immediately or refrigerate until ready to eat.
Servings and timing
Servings: Serves 2
Prep time: 10 minutes
Cook time: 5 minutes
Chill time: 2 hours or overnight
Total time: 2 hours 15 minutes
Variations
- Use different berries: Substitute raspberries with blueberries, blackberries, or strawberries for a different fruit profile.
- Nut-free version: Swap almond butter for sunflower seed butter or coconut yogurt for added creaminess.
- Chocolate twist: Add cocoa powder to the chia pudding for a chocolatey base.
- High-protein option: Use Greek yogurt and add a scoop of protein powder to the chia pudding mixture.
- Layer with granola: For a crunchy texture, add a layer of granola just before serving.
storage/reheating
This recipe stores well in the refrigerator for up to 3 days when kept in an airtight container. Assemble the layers shortly before eating to maintain distinct textures, or store each component separately if making ahead.
Avoid reheating; this dish is intended to be enjoyed chilled.
FAQs
Can I make the chia pudding the night before?
Yes, chia pudding is best when made ahead. Overnight refrigeration ensures optimal thickness and texture.
What type of almond milk works best?
Unsweetened almond milk is ideal to control sweetness, but any plant-based or dairy milk will work.
Can I use store-bought raspberry jam instead of compote?
Yes, though homemade compote offers a fresher flavor with less sugar. Choose a low-sugar jam if using store-bought.
How do I prevent the chia seeds from clumping?
Stir the mixture thoroughly after the first 5 minutes, then again before refrigerating to ensure even distribution.
Is this recipe vegan?
It can be fully vegan if you use plant-based yogurt and maple syrup instead of honey.
What can I substitute for almond butter?
Peanut butter, cashew butter, or a seed-based spread like tahini or sunflower seed butter are excellent alternatives.
How do I know when the chia pudding is ready?
The mixture should be thick and spoonable, with no liquid pooling at the bottom. This usually takes at least 2 hours in the fridge.
Can I use frozen raspberries for the compote?
Yes, frozen raspberries work well and break down easily when heated.
Can I blend the chia pudding for a smoother texture?
Yes, blending creates a smoother, more uniform texture if you prefer less of the characteristic chia seed consistency.
Is this suitable for kids?
Absolutely. It’s naturally sweetened and full of fiber and healthy fats—just be mindful of nut allergies when serving to children.
Conclusion
Layered Raspberry Chia Pudding with Almond Butter Swirl is a beautiful and nourishing way to fuel your day. With its clean ingredients, easy preparation, and adaptable flavors, it’s a reliable choice for busy mornings or health-conscious snacking. Both satisfying and refreshing, this recipe proves that wholesome food can also be a visual and flavorful delight.
Print
Layered Raspberry Chia Pudding with Almond Butter Swirl
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 2 hours 16 minutes (includes chilling)
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No-Cook / Simmer
- Cuisine: American
- Diet: Vegan
Description
A vibrant, nourishing chia pudding layered with creamy yogurt, tart raspberry compote, and an almond butter swirl. This plant-based breakfast or snack is packed with fiber, protein, and antioxidants—delicious and energizing.
Ingredients
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup (optional)
- 1/2 cup plain or vanilla Greek yogurt (or plant-based yogurt)
- 1/2 cup frozen or fresh raspberries
- 1 teaspoon lemon juice
- 1 teaspoon maple syrup (for compote)
- 2 tablespoons almond butter
- Fresh raspberries, for topping
Instructions
- In a bowl or jar, mix chia seeds, almond milk, vanilla extract, and maple syrup. Stir well.
- Let the mixture sit for 5 minutes, then stir again to prevent clumps. Cover and refrigerate for at least 2 hours or overnight until thickened.
- In a small saucepan, combine raspberries, lemon juice, and 1 teaspoon maple syrup. Simmer over medium heat for 5–6 minutes until thickened into a compote. Let cool.
- To assemble, layer the chilled chia pudding into the bottom of a glass or jar.
- Top with a layer of yogurt.
- Spoon the raspberry compote over the yogurt.
- Swirl in almond butter over the top and finish with fresh raspberries.
- Serve immediately or chill until ready to eat.
Notes
- Use plant-based yogurt for a fully vegan version.
- Chia pudding can be made ahead and kept refrigerated for up to 5 days.
- Adjust sweetness by varying maple syrup or using flavored yogurt.
- Try with peanut butter or cashew butter for variation.
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 8g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 1.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
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