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Matcha Chia Pudding with Yoghurt & Raspberry Chia Jam

Course Breakfast, Snack
Prep Time 10 minutes
Resting Time 2 hours
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.