# What You'll Need:
→ 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 (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 & garnish
11 - 1 1/2 cups granola (use gluten-free if needed)
12 - Fresh raspberries, for garnish (optional)
13 - Additional lemon zest, for garnish (optional)
# Directions:
01 - In a medium mixing 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 combined.
02 - Let the mixture sit undisturbed for 15 minutes, then whisk briefly to break up any clumps so the seeds disperse evenly.
03 - Cover and refrigerate the chia mixture for at least 2 hours or overnight until it reaches a pudding-like consistency.
04 - Combine the raspberries, maple syrup (or honey) and lemon juice in a small saucepan over medium heat; cook 5 to 7 minutes, stirring occasionally, until the berries break down and the mixture thickens. Remove from heat and cool completely.
05 - Layer the chilled lemon chia pudding, granola and raspberry compote in four serving glasses or jars, repeating layers as desired to fill each vessel.
06 - Top with fresh raspberries and a sprinkle of lemon zest. Serve immediately for maximum granola crunch, or allow the assembled portions to rest 10 to 15 minutes if a slightly softened granola texture is preferred.
