# Required Ingredients:
→ 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 (about 2 lemons)
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 if required)
12 - Fresh raspberries, for garnish (optional)
13 - Additional lemon zest, for garnish (optional)
# Preparation Steps:
01 - In a medium bowl whisk together the almond milk, chia seeds, lemon juice, lemon zest, maple syrup or honey, vanilla extract and a pinch of salt until evenly distributed.
02 - Let the mixture sit at room temperature for 15 minutes, then stir vigorously once to break up any forming clumps so the seeds hydrate evenly.
03 - Cover and refrigerate the pudding for at least 2 hours or overnight until thickened to a spoonable consistency.
04 - Combine raspberries, maple syrup or honey, and lemon juice in a small saucepan over medium heat; cook 5 to 7 minutes, stirring occasionally, until fruit has broken down and the mixture has slightly thickened. Remove from heat and cool completely.
05 - Divide pudding, granola and cooled compote among four glasses or jars, layering as desired to create alternating textures and colors.
06 - Top with fresh raspberries and a sprinkle of lemon zest. Serve immediately for a crisp granola texture or allow to sit 10–15 minutes if you prefer softer granola.
