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Matcha Chia Pudding with Yogurt & Raspberry Chia Jam

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A visually stunning and nutrient-packed dish perfect for breakfast or as a snack, combining matcha, chia, yogurt, and raspberry jam.

Ingredients

Scale
  • 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
  • 1 cup frozen raspberries (approx. 142 g)
  • 1 tbsp chia seeds (approx. 9 g) for jam
  • 1 tbsp water (approx. 15 ml) for jam
  • Sugar or syrup (optional; add to taste)
  • 1 cup plant-based yogurt (approx. 240 g; coconut or soy)
  • ½ cup fresh raspberries (approx. 60 g) for garnish
  • 2 tbsp coconut flakes (unsweetened; approx. 7.5 g)

Instructions

  1. Make the Matcha Paste: In a small bowl, whisk together 1 tsp matcha powder and 1 tbsp water until smooth, with no lumps remaining.
  2. Prepare the Chia Pudding: In a medium-sized mixing bowl, combine 1 cup plant-based milk, ¼ cup chia seeds, 1 tbsp maple syrup, and ½ tsp vanilla extract. Stir until well combined and let sit for about 5 minutes.
  3. Combine Matcha with Chia Mixture: Once thickened, stir in the matcha paste until well combined. Adjust sweeteners if necessary.
  4. Prepare Raspberry Chia Jam: In a small saucepan, combine 1 cup frozen raspberries, 1 tbsp chia seeds, and 1 tbsp water over medium heat. Stir until the raspberries break down, then simmer for about 5-7 minutes.
  5. Assemble Your Pudding: Layer the matcha chia pudding, raspberry chia jam, and a dollop of plant-based yogurt in serving bowls. Garnish with fresh raspberries and a sprinkle of coconut flakes.

Notes

Enjoy this dish for brunch or a refreshing snack. It can be made ahead of time and stored separately in the fridge.

Nutrition

Keywords: matcha, chia pudding, vegan breakfast, healthy snack, raspberry jam

Find it online: https://platefulkitchen.com/matcha-chia-pudding-yogurt-raspberry-chia-jam/