Matcha Chia Pudding with Yogurt and Raspberry Chia Jam Recipe
A refreshing and nutritious Matcha Chia Pudding layered with creamy plant-based yogurt and vibrant raspberry chia jam, perfect for a healthy breakfast or snack. This dairy-free recipe combines antioxidant-rich matcha with omega-packed chia seeds and naturally sweetened fruit layers for a deliciously satisfying treat.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 2 hours 18 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Microwaving
- Cuisine: Fusion
- Diet: Vegan
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 & Garnish
- 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
- Prepare Matcha Paste: In a medium bowl, whisk together the matcha powder and 1 tablespoon water until a smooth, lump-free paste forms.
- Make Chia Pudding: Stir the plant-based milk, ¼ cup chia seeds, maple syrup, and vanilla extract into the matcha paste. Mix thoroughly to combine all ingredients well.
- Refrigerate Pudding: Cover the bowl and place it in the refrigerator for at least 2 hours, allowing the chia seeds to absorb liquid and thicken into a pudding consistency.
- Prepare Raspberry Chia Jam: In a microwave-safe container, combine frozen raspberries, 1 tablespoon chia seeds, and 1 tablespoon water. Microwave on high for 90 seconds.
- Finish Jam Cooking: Stir the mixture, then microwave for an additional 60 seconds if the raspberries haven’t fully broken down into a jam-like texture.
- Sweeten Jam: Taste the jam and stir in sugar or syrup to your preferred sweetness. Let the jam cool, then refrigerate until set.
- Assemble Layers: Divide half of the matcha chia pudding evenly between two serving glasses or bowls.
- Add Yogurt Layer: Spoon half of the plant-based yogurt over the chia pudding in each glass.
- Add Raspberry Jam Layer: Top each glass with half of the raspberry chia jam.
- Repeat Layers: Repeat with the remaining matcha chia pudding and yogurt, layering in the same order.
- Garnish and Serve: Garnish each serving with fresh raspberries and unsweetened coconut flakes. Serve immediately for the best texture and flavor.
Notes
- Use plant-based milk and yogurt such as coconut or soy for a vegan and dairy-free option.
- Adjust sweetness of both pudding and jam by adding more or less maple syrup or sugar according to your taste preference.
- For a smoother chia pudding, stir halfway through the refrigeration period.
- Raspberry chia jam can be stored in an airtight container in the refrigerator for up to 5 days.
- You can substitute frozen raspberries with other berries such as blueberries or strawberries for variety.
