# What You Need:
→ Lemon chia pudding
01 - 2 cups unsweetened almond milk
02 - 1/3 cup chia seeds
03 - 1/4 cup freshly squeezed lemon juice
04 - 2 tablespoons lemon zest
05 - 1/4 cup maple syrup (or honey)
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
→ Raspberry compote
08 - 1 1/2 cups fresh or frozen raspberries
09 - 2 tablespoons maple syrup (or honey)
10 - 1 tablespoon lemon juice
→ Layers and garnish
11 - 1 1/2 cups granola (use gluten-free granola if required)
12 - Fresh raspberries, for garnish (optional)
13 - Additional lemon zest, for garnish (optional)
# How to Make:
01 - In a medium mixing bowl whisk together the almond milk, chia seeds, lemon juice, lemon zest, maple syrup, vanilla extract and a pinch of salt until evenly combined.
02 - Allow the mixture to rest 10–15 minutes, then whisk again to break up any clumps. Cover and refrigerate at least 2 hours or overnight until thick and pudding-like.
03 - Place raspberries, maple syrup and lemon juice in a small saucepan over medium heat. Cook 5–7 minutes, stirring occasionally, until the berries break down and the mixture thickens; remove from heat and cool completely.
04 - Divide the chilled lemon chia pudding among four glasses or jars. Add a layer of granola, spoon a layer of raspberry compote, and repeat layers as desired.
05 - Top each serving with fresh raspberries and a scatter of lemon zest. Serve immediately for crisp granola or allow 10–15 minutes for a slightly softened texture.
06 - Prepare the pudding and compote in advance and store separately. For a vegan version use maple syrup in place of honey; substitute blueberries or strawberries for the compote if preferred.
