Description
A refreshing, gluten-free breakfast alternative to oatmeal packed with protein, fiber, and antioxidants. The zesty lemon and sweet raspberries create a perfect balance of flavors.
Ingredients
Scale
For the Crust:
- For the chia pudding base:
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk (or coconut milk)
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- Zest of 1 lemon
- For the raspberry layer:
- 1/2 cup fresh or frozen raspberries
- 1 tsp honey or maple syrup
- 1 tsp lemon juice
- For topping:
- Extra raspberries
- Sliced almonds
- Coconut flakes
- Fresh mint leaves (optional)
Instructions
1. Prepare the Crust:
- 1. In a bowl or jar, whisk together chia seeds, almond milk, maple syrup, vanilla extract, and lemon zest until well combined.
- 2. Let the mixture sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 2 hours or overnight.
- 3. Meanwhile, make the raspberry layer by mashing raspberries with honey and lemon juice in a small bowl. Set aside.
- 4. When ready to serve, layer the chia pudding and raspberry mixture in a glass or bowl.
- 5. Top with extra raspberries, sliced almonds, coconut flakes, and mint leaves if desired.
- 6. Enjoy immediately or store covered in the refrigerator for up to 3 days.
Notes
For a creamier texture, use full-fat coconut milk. If using frozen raspberries, thaw them first and drain excess liquid. The pudding thickens more as it sits – add extra milk if needed before serving.