Layers of zesty lemon chia pudding, crunchy granola, and tangy raspberry compote — bright, make-ahead breakfast or light dessert.
# Needed ingredients:
→ Lemon Chia Pudding
01 - 2 cups (480 ml) unsweetened almond milk (or milk of choice)
02 - 1/3 cup (55 g) chia seeds
03 - 1/4 cup (60 ml) freshly squeezed lemon juice
04 - 2 tbsp lemon zest (from about 2 lemons)
05 - 1/4 cup (60 ml) maple syrup or honey
06 - 1 tsp pure vanilla extract
07 - Pinch of salt
→ Raspberry Compote
08 - 1 1/2 cups (180 g) fresh or frozen raspberries
09 - 2 tbsp maple syrup or honey
10 - 1 tbsp lemon juice
→ Layers & Garnish
11 - 1 1/2 cups (120 g) granola
12 - Fresh raspberries and lemon zest, for garnish (optional)
# How to make it:
01 - In a medium bowl, whisk together almond milk, chia seeds, lemon juice, lemon zest, maple syrup, vanilla extract, and salt.
02 - Cover and refrigerate for at least 2 hours (or overnight) until thick and pudding-like, stirring once after the first 15 minutes to prevent clumping.
03 - For the raspberry compote, combine raspberries, maple syrup, and lemon juice in a small saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the raspberries break down and the compote thickens. Let cool completely.
04 - To assemble, layer the lemon chia pudding, granola, and raspberry compote in 4 glasses or jars. Repeat layers as desired.
05 - Garnish with fresh raspberries and a sprinkle of lemon zest, if desired. Serve immediately for crunchier granola, or let sit for 10–15 minutes if you prefer it slightly softened.
