# Ingredient List:
→ Lemon chia pudding
01 - 2 cups unsweetened almond milk (or milk of choice)
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 & garnish
11 - 1 1/2 cups granola
12 - Fresh raspberries and additional lemon zest for garnish (optional)
# Steps:
01 - In a mixing bowl, whisk together almond milk, chia seeds, lemon juice, lemon zest, maple syrup, vanilla and a pinch of salt until uniformly combined. Let the mixture rest 15 minutes, then whisk again to break any clumps. Cover and refrigerate for at least 2 hours or overnight until set and pudding-like.
02 - Combine raspberries, maple syrup and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, 5–7 minutes until berries have broken down and the mixture has thickened slightly. Remove from heat and cool to room temperature.
03 - Divide pudding among 4 glasses or jars, then layer with granola and raspberry compote, repeating layers as desired to fill each vessel.
04 - Top each serving with fresh raspberries and a scatter of lemon zest. Serve immediately for maximum granola crunch, or allow to rest 10–15 minutes for a softer texture.
05 - Store chilled pudding and compote in airtight containers for up to 3 days. Keep granola separate until serving to preserve texture.
