Bright layers of lemon chia pudding, crunchy granola, and raspberry compote for a refreshing breakfast or dessert.
# Components:
→ Lemon chia pudding
01 - Unsweetened almond milk — 2 cups
02 - Chia seeds — 1/3 cup
03 - Freshly squeezed lemon juice — 1/4 cup
04 - Lemon zest — 2 tablespoons
05 - Maple syrup or honey — 1/4 cup
06 - Pure vanilla extract — 1 teaspoon
07 - Pinch of fine salt
→ Raspberry compote
08 - Fresh or frozen raspberries — 1 1/2 cups
09 - Maple syrup or honey — 2 tablespoons
10 - Lemon juice — 1 tablespoon
→ Layers & Garnish
11 - Granola — 1 1/2 cups (use gluten-free if required)
12 - Fresh raspberries, for garnish — as needed
13 - Lemon zest, for garnish — as needed
# Directions:
01 - Whisk almond milk, chia seeds, lemon juice, lemon zest, maple syrup (or honey), vanilla extract and a pinch of salt in a medium bowl until evenly combined.
02 - Cover and refrigerate; after 15 minutes stir vigorously to break up any clumps, then return to chill until thickened, at least 2 hours or overnight.
03 - Combine raspberries, maple syrup (or honey) and lemon juice in a small saucepan over medium heat; cook 5–7 minutes, stirring occasionally, until berries break down and mixture thickens, then cool completely.
04 - Divide chia pudding among 4 glasses or jars, then layer with granola and raspberry compote; repeat to create two or more layers as desired.
05 - Top with fresh raspberries and a sprinkle of lemon zest. Serve immediately for maximum granola crunch or let sit 10–15 minutes to slightly soften the granola.
