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A cup of matcha chia pudding with yoghurt, topped with coconut flakes and raspberries
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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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 3 hours
Total Time 3 hours 15 minutes
Servings 2 serves
Calories 321kcal

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.

Notes

Matcha chia pudding will keep for up to 4 days in the fridge.

Nutrition

Calories: 321kcal | Carbohydrates: 39g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 160mg | Potassium: 704mg | Fiber: 14g | Sugar: 21g | Vitamin A: 607IU | Vitamin C: 26mg | Calcium: 607mg | Iron: 4mg