Prepare the pudding the night before by mixing the ProactivChia, 2 cups of nut milk and maple syrup in a mason jar. Seal the jar and shake vigorously so that none of the ProactivChia sticks to the bottom. Let sit for 5 minutes, then shake again. Keep refrigerated overnight.
Place 2 to 3 tablespoons of granola at the bottom of each of your serving cups, bowls, or jars (we used mason jars).
Blend the banana, raspberries and 1/2 cup of almond milk together.
Add a layer of chia pudding on to the granola, and finish by evenly pouring the banana and raspberry mix on top!
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.