# What You'll 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 & Garnish
11 - 1 1/2 cups granola
12 - Fresh raspberries, for garnish (optional)
13 - Additional 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 a pinch of salt until evenly combined.
02 - Let the mixture sit at room temperature 15 minutes, then stir thoroughly to break up any clumps; cover and refrigerate at least 2 hours or overnight until set and pudding-like.
03 - Combine raspberries, maple syrup and lemon juice in a small saucepan over medium heat; cook, stirring occasionally, 5–7 minutes until the fruit breaks down and the mixture thickens slightly. Remove from heat and cool completely.
04 - Divide the chilled chia mixture among 4 glasses or jars, then layer with granola and raspberry compote; repeat layers to fill each vessel as desired.
05 - Top with fresh raspberries and a little lemon zest. Serve immediately for a crisp granola texture, or allow to rest 10–15 minutes if a softer granola is preferred.
