This Matcha Chia Pudding is layered with yogurt and raspberry chia jam for a creamy, fruity make-ahead breakfast. Whisking the matcha with a little water first helps keep it smooth and lump-free.
Key Ingredients
Chia seeds: Black or white chia seeds both work.
Raspberries: I use frozen raspberries for the chia jam, but fresh raspberries work too. Fresh raspberries may break down a little faster.
Instructions
Step one: In a medium bowl, whisk the matcha powder and 1 tbsp water until completely smooth and lump‑free.
Step two: Pour in the plant‑based milk, then add the ¼ cup chia seeds, maple syrup, and vanilla extract.
Step Three: Stir well to combine. Leave for 5-10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 3 hours, or overnight, until thickened.
Step Four: Microwave raspberries, chia, and water; sweeten. Cool and refrigerate.
Step five: Layer pudding, yogurt, and jam.
Step six: Repeat, top with berries and coconut.
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
Store in an airtight container in the fridge for up to 4 days.
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.
Matcha Chia Pudding with Yogurt & Raspberry Chia Jam
Equipment
- Microwave oven
Ingredients
Matcha Chia Pudding
- 1 teaspoon matcha powder approx. 2 g
- 1 tablespoon water to make matcha paste
- 1 cup milk I use soy milk, but any milk works; 240 ml (8 fl oz)
- ¼ cup chia seeds approx. 37 g
- 1 tablespoon maple syrup approx. 20 g
- ½ teaspoon vanilla extract
Raspberry Chia Jam
- 1 cup frozen raspberries approx. 142 g
- 1 tablespoon chia seeds approx. 9 g
- 1 tablespoon water approx. 15 ml
- sugar optional; add to taste
Yogurt & Fruit Layers
- 1 cup plain yogurt approx. 230 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
- ½ cup fresh raspberries approx. 60 g
- 2 tablespoons coconut flakes unsweetened; approx. 7.5 g
Instructions
Matcha Chia Pudding
- In a medium bowl, whisk together the matcha powder and 1 tbsp water until smooth.
- Stir in the plant-based milk, ¼ cup chia seeds, maple syrup, and vanilla extract. Leave for 5-10 minutes, then stir again to break up any clumps.
- Cover and refrigerate for at least 3 hours, or overnight, until thickened.
Raspberry Chia Jam
- In a microwave-safe container, combine the frozen raspberries, 1 tbsp chia seeds, and 1 tbsp water.
- Microwave on high for 90 seconds, stir, then microwave an additional 60 seconds if the berries haven’t fully broken down.
- Taste and stir in sugar or syrup if desired. Let cool, then refrigerate until set.
Yogurt & Fruit Layers
- Divide half of the chia pudding evenly between two glasses.
- Top each with half the yogurt, then half the raspberry jam. Repeat with remaining pudding.
- Garnish with fresh raspberries and coconut flakes. Serve immediately.
Lynne says
I love how easy this one was and hardly any clean up!
Liz Douglas says
This looks great
Hong Nguyen says
Yummy!
Sarah says
This looks tantalizingly good.
Tine says
its sooo light and colorful, i love the matcha and it work so well with raspberry
Ron says
as a matcha lover, this is heaven sent! love this as a snack and breakfast