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

Units Scale

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

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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