Looking for some breakfast inspiration?! Try this colourful and simple make-ahead breakfast using matcha, chia seeds, raspberries and plant based yoghurt.
Matcha Chia Pudding with Yoghurt & Raspberry Chia Jam
Servings 2
Ingredients
Layer 1: Chia Pudding
- 1 tsp matcha powder
- 1 cup plant-based milk
- 1/4 cup chia seeds
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
Layer 2: Yoghurt
- 1 cup plant-based yoghurt (coconut or soy are great)
Layer 3: Raspberry Chia Jam
- 1 cup frozen raspberries
- 1 tbsp chia seeds
- 1 tbsp water
- sugar or syrup to sweeten (optional)
Toppings
- 1/2 cup raspberries
- 2 tbsp coconut flakes
Instructions
Layer 1: Chia Pudding
- In a medium bowl, muddle matcha powder with a splash of water until smooth.
- Add all remaining Layer 1 ingredients into the bowl, mix well.
- Chill, covered in the fridge for at least 2 hours.
Raspberry Chia Jam
- In a microwave-safe container, microwave raspberries, chia seeds and water for 90 seconds on high. Stir well.
- If raspberries have not broken down, return to microwave for an additional 60 seconds.
- Taste test and add sugar or syrup if desired.
- Allow to cool at room temperature, then refrigerate for a few hours to set.
Assembly
- Serve in two glasses or jars, layering half of the chia pudding, the yoghurt, and the chia jam between each. Top with raspberries and coconut flakes to serve.
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