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Matcha Chia Pudding with Yogurt & Raspberry Chia Jam

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A vibrant and invigorating matcha chia pudding topped with creamy yogurt and homemade raspberry chia jam, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 tsp matcha powder
  • 1 tbsp water (to make matcha paste)
  • 1 cup plant-based milk (approx. 240 ml)
  • 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)
  • 1 tbsp water (approx. 15 ml)
  • Sugar or syrup (optional; add to taste)
  • 1 cup plant-based yogurt (approx. 240 g)
  • ½ cup fresh raspberries (approx. 60 g)
  • 2 tbsp coconut flakes (unsweetened; approx. 7.5 g)

Instructions

  1. Make the Matcha Paste: In a small bowl, combine the matcha powder and 1 tablespoon of water. Whisk vigorously until smooth.
  2. Combine the Chia Pudding Ingredients: In a mixing bowl, combine the plant-based milk, chia seeds, maple syrup, vanilla extract, and matcha paste. Stir gently.
  3. Let it Set: Cover with plastic wrap or transfer to jars. Refrigerate for at least 4 hours or overnight.
  4. Prepare the Raspberry Chia Jam: In a saucepan, add the raspberries, water, and 1 tablespoon of chia seeds. Heat over medium-low, stirring until bubbly.
  5. Assemble the Bowls: Once the pudding is ready, stir and serve in bowls. Layer with yogurt, raspberry jam, fresh raspberries, and coconut flakes.

Notes

Serve as breakfast, a snack, or a light dessert. You can also make individual jars for on-the-go meals.

Nutrition

Keywords: matcha pudding, chia pudding, raspberry jam

Find it online: https://savoryaddict.com/meal-prep-matcha-chia-pudding-yogurt-raspberry-jam/