# Components:
→ 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 (from 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
12 - Fresh raspberries and additional lemon zest for garnish (optional)
# Directions:
01 - Whisk together almond milk, chia seeds, lemon juice, lemon zest, maple syrup (or honey), vanilla extract and a pinch of salt in a medium bowl until evenly combined.
02 - Cover and refrigerate; after 15 minutes stir thoroughly to break up any clumps, then return to the refrigerator.
03 - Chill the mixture at least 2 hours or overnight until it thickens to a pudding-like consistency.
04 - Place raspberries, maple syrup (or honey) and lemon juice in a small saucepan over medium heat and cook 5–7 minutes, stirring occasionally, until the fruit breaks down and the mixture thickens.
05 - Remove the compote from the heat and let it cool to room temperature, then refrigerate until ready to layer.
06 - Divide the chilled chia mixture, granola and cooled compote among four glasses or jars, layering as desired and repeating layers to fill each vessel.
07 - Top each portion with fresh raspberries and a sprinkle of lemon zest. Serve immediately for maximum granola crunch, or let sit 10–15 minutes for slightly softened granola.
