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Matcha Chia Pudding with Raspberries and Yogurt

Step-by-step method

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At a glance

You're making a stunning three-layer matcha chia pudding that you'll prep the night before and just assemble in the morning. The star move is getting the matcha smooth before mixing it into the milk, and letting the chia seeds set for at least 2 hours so they thicken into that perfect creamy pudding texture. A quick simmer of the raspberries adds a tart, jammy top layer that makes this breakfast as beautiful to look at as it is delicious to eat.

  1. 1/4

    Make the matcha mixture

    Dissolve the matcha powder in a little warm water until you get a smooth, lump-free paste. Then stir it into the milk together with the sweetener.

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  2. 2/4

    Stir in the chia seeds and let set

    Add the chia seeds to the matcha milk, mix well, and refrigerate for at least 2 hours to set. Give it another stir after a few minutes so the seeds don't clump together.

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  3. 3/4

    Cook the raspberry layer

    Simmer the raspberries over low heat with a splash of water until softened. Let cool completely.

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Matcha Chia Pudding with Raspberries and Yogurt

everydaybyyumsto
Active time total 13 min
Prep 5 min Cook 8 min
Plus 2 h of resting (not counted in active time)
8 Ingredients
4 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 8 ingredients

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About this recipe

A creamy matcha chia pudding in a gorgeous shade of green, layered with white yogurt and a ruby-red raspberry topping. Dig in with a spoon and you'll go straight through three delicious layers 🍵 Matcha gives the pudding a subtly earthy, faintly grassy flavour that pairs perfectly with the fresh tartness of raspberries and creamy yogurt. Prep it all in the evening, let the chia pudding set overnight, and in the morning it only takes a few minutes to layer it up in a glass ✨ Finish with a sprinkle of pistachios or coconut flakes and enjoy the perfect breakfast or snack 💜

Gluten-free Vegetarian Breakfast

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