Matcha Chia Pudding with Yogurt & Raspberry Chia Jam

Name: Matcha Chia Pudding with Yogurt & Raspberry Chia Jam
Prep time: 10 min
Cook time: 5 min
Total time: 135 min
Ingredients: 1 tsp matcha powder; 1 tbsp water (to make matcha paste); 1 cup plant-based milk (approx. 240 ml (8 fl oz)); ¼ cup chia seeds (approx. 37 g); 1 tbsp maple syrup (approx. 20 g); ½ tsp vanilla extract; 1 cup frozen raspberries (approx. 142 g); 1 tbsp chia seeds (approx. 9 g); 1 tbsp water (approx. 15 ml); sugar or syrup (optional; add to taste); 1 cup plant-based yogurt (approx. 240 g; coconut or soy); ½ cup fresh raspberries (approx. 60 g); 2 tbsp coconut flakes (unsweetened; approx. 7.5 g)

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This creamy and healthy Matcha Chia Pudding looks so pretty layered with yogurt and raspberry chia jam. It’s a delicious make-ahead breakfast that is full of healthy fats and fiber to help keep you feeling full throughout the day.

A cup of matcha chia pudding with yoghurt, topped with coconut flakes and raspberries

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Ingredients
Instructions
Substitutions
Equipment
Storage
Top tip
FAQ
Matcha Chia Pudding with Yogurt & Raspberry Chia Jam
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Ingredients

You will find all the ingredients listed in the recipe card at the bottom of this post, but for your convenience, please see a shopping list of all the ingredients below:

Chia seeds
Matcha powder
Plant-based milk
Maple syrup
Vanilla extract
Plant-based yogurt (coconut or soy)
Frozen raspberries
Coconut flakes

Instructions

Here’s how to make this layered Matcha Chia Pudding – you can find the exact measurements in the recipe card at the bottom of this post.

Spoon mixing bright green matcha paste in a glass container.

Step one: In a medium bowl, whisk the matcha powder and 1 tbsp water until completely smooth and lump‑free.

Chia seeds pouring onto green matcha mixture in a glass dish.

Step two: Pour in the plant‑based milk, then add the ¼ cup chia seeds, maple syrup, and vanilla extract.

Spoon stirring thick speckled green pudding in a clear rectangular glass dish.

Step Three: Stir well to combine. Chill for 2 hrs.

Hand pouring pale liquid over chia seeds atop dark raspberry jam in a metal bowl.

Step Four: Microwave raspberries, chia, and water; sweeten. Cool and refrigerate.

Spoon adding red jam atop white yogurt and green pudding layer in glass.

Step five: Layer pudding, yogurt, and jam.

Green, white and red layers in a jar topped with raspberries and coconut flakes.

Step six: Repeat, top with berries and coconut.

Hint: To ensure a smooth matcha mixture, whisk the matcha powder with a small amount of water to create a paste before adding it to the chia pudding ingredients. This helps prevent clumps and evenly distributes the matcha flavor.

Spoonful of green chia pudding with white yogurt swirled in red raspberry jam.

Substitutions

Fruit – any kind of frozen berry or mixed berries will work just as well as raspberry to make the chia jam. Strawberry is particularly nice, but blueberries, cherries or blackberries will also work. Frozen mango would be very tasty too.
Chia seeds – either black or white chia seeds work, it doesn’t matter which color you use.
Syrup – you can use agave or any other kind of syrup of choice instead of maple to sweeten. Start with a little less than the recipe calls for, then taste test and adjust as you go until it is to your preferred level of sweetness.
Yogurt – any yogurt will work here. I eat plant-based therefore my recipes typically default to coconut or soy yogurts, but you can choose any you would like. Greek yogurt, vanilla yogurt, almond or oat yogurt… any plain or vanilla yogurt will be fine.
Milk – same as the yogurt, any kind of unsweetened and unflavored milk will work just fine. Use whatever you prefer.

Equipment

You don’t need any special appliances to make this chia pudding recipe. I use a microwave to make the berry chia jam layer for convenience, but you can also break down the fruit on the stove if you don’t have a microwave.

Storage

Chia pudding keeps well for about 3-4 days in the refrigerator in an airtight container.

Top tip

To get the perfect chia pudding consistency, give it a good stir about 5 minutes after mixing. This prevents chia seeds from clumping, so you won’t have any dry clumps of chia.

FAQ

Can I use fresh raspberries instead of frozen for the raspberry chia jam?

Yes, you can use fresh raspberries, just keep an eye on them in the microwave as they will likely not take as long to break down as frozen would.

How can I adjust the sweetness of the raspberry chia jam?

Add sweetener gradually to suit your taste.

Can I use cow’s milk instead of plant-based milk for the chia pudding?

Yes, you can any kind of milk you would like.

I hope you enjoy this Matcha Chia Pudding! If you’re looking for more breakfast pudding inspo then be sure to try the viral Tiramisu Chia Pudding and my layered Blueberry and Vanilla Chia Pudding. You’re also welcome to tag me on social media – I am @glowdiaries___ on Instagram and I love to re-share your photos and videos to stories when possible. Enjoy!