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Layered Raspberry Chia Pudding

A beautiful and nutritious breakfast jar featuring a thick chia seed pudding base topped with a creamy raspberry yogurt layer and fresh berries.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 jar
Course: Breakfast, Snack
Cuisine: American, Gluten-Free, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chia Pudding Base
  • 3 tbsp chia seeds
  • 0.75 cup milk of choice almond, soy, oat, etc.
  • 1 tbsp maple syrup or honey, to taste
  • 0.5 tsp vanilla extract
Raspberry Layer
  • 0.5 cup raspberries fresh or frozen
  • 0.25 cup yogurt dairy or plant-based
  • 1 tsp maple syrup optional
Toppings
  • 1 handful fresh raspberries
  • 1 drizzle raspberry sauce optional

Equipment

  • Small bowl or jar
  • Whisk
  • Blender or food processor
  • Serving jar

Method
 

  1. In a jar or bowl, whisk together chia seeds, milk, maple syrup, and vanilla for the base. Let stand for 5 minutes, then whisk again to prevent clumping.
  2. Cover and refrigerate the chia mixture for at least 2 hours, or overnight, until it thickens into a pudding.
  3. To make the raspberry layer, blend raspberries, yogurt, and sweetener (if using) in a blender until smooth.
  4. Once the chia pudding is set, stir it well. Spoon it into the bottom of a serving jar.
  5. Gently spoon the pink raspberry yogurt layer over the chia pudding.
  6. Top generously with fresh raspberries and an optional drizzle of raspberry sauce. Serve immediately or keep chilled.

Notes

The total time does not include the minimum 2 hours of chilling time required for the chia pudding to set. For best results, prepare the chia base the night before.