Matcha Chia Pudding with Yogurt & Raspberry Chia Jam
Matcha chia pudding layered with plant-based yogurt and raspberry chia jam, topped with fresh raspberries and coconut flakes – a creamy vegan breakfast or snack.
Servings 2 serves
Calories 321kcal
Equipment
- Microwave oven
Ingredients
Matcha Chia Pudding
- 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
Raspberry Chia Jam
- 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
Yogurt & Fruit Layers
- 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
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.
- Cover and refrigerate for at least 2 hours, or 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.
Nutrition
Calories: 321kcal | Carbohydrates: 39g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 160mg | Potassium: 704mg | Fiber: 14g | Sugar: 21g | Vitamin A: 607IU | Vitamin C: 26mg | Calcium: 607mg | Iron: 4mg