Raspberry Matcha Chia Pudding
All you matcha lovers out there, you need to try this delicious raspberry matcha chia pudding recipe! It’s packed with antioxidants, fiber, protein, and omega 3s to fuel your body. I love prepping this for breakfast during the week or enjoying it as a nourishing snack. It’s so easy to make too!
What you will need
Matcha – Did you know that matcha contains 15x more antioxidants than blueberries? Matcha also contains L-theanine which is an amino acid that promotes calmness which makes it a great option for those who are sensitive to caffeine like myself! Not all matcha is created equal and you want to look for premium ceremonial grade which will have a vibrant green color!
Coconut Milk – I highly recommend using full fat coconut milk from the can because it makes the chia pudding so creamy! If you can’t do coconut milk, almond milk will work ok.
Chia Seeds – These tiny yet mighty seeds are a great superfood to incorporate in your diet. They are rich in fiber, protein, and omega 3 fatty acids!
Maple Syrup – This is what we will use to sweeten the chia pudding and raspberry jam. You can also sweeten them with liquid monk fruit for a low sugar option.
Raspberries – We will use a combination of fresh and frozen raspberries. Using frozen raspberries to make the chia jam works well because they have more juices.
Filtered Water – We will use a little bit of water when making the raspberry chia jam.
Vanilla Extract – This adds a nice flavor to the matcha chia pudding.
DF Yogurt – I love to top my chia pudding with a dairy free vanilla yogurt with some fresh raspberries.
How to make the raspberry matcha chia pudding
First, make the raspberry chia jam by adding the raspberries and filtered water to a small sauce pan on the stove over medium heat. Bring the raspberries to a boil and then let simmer for about 15 minutes. Add 3 tbsp maple syrup and 3 tbsp seeds and stir well. Set the raspberries chia jam aside to cool for a few minutes, then store in the fridge overnight to thicken.
Next, In a small blender, add the coconut milk, matcha, 1/4 cup chia seeds, vanilla extract, and the remaining 3 tbsp maple syrup. Blend on high for a minute and then pour into a container and store in the fridge to set overnight.
Once the raspberry chia jam and matcha chia pudding have set, divide the raspberry jam into 3 small jars. Then divide the matcha chia pudding into the jars. Add 1/2 cup vanilla yogurt to each jar and top with fresh raspberries. Store in the fridge and enjoy throughout the week.
Other recipes you will enjoy
Raspberry Rose Matcha Refresher
Raspberry Matcha Chia Pudding
Equipment
- 1 small blender or food processor
- 1 Sauce pan
- 3 small glass jars with lids
Ingredients
For the Matcha chia pudding
- 1 can full fat coconut milk
- 2 tsp ceremonial grade matcha
- 1/4 cup chia seeds
- 3 tbsp maple syrup
- 1 tsp vanilla extract
For the raspberry chia jam
- 1 1/2 cups frozen raspberries
- 1/4 cup filtered water
- 3 tbsp maple syrup
- 3-4 tbsp chia seeds
Other ingredients
- 1 1/2 cups dairy free vanilla yogurt
- Fresh raspberries
Instructions
- Make the raspberry chia jam by adding the raspberries and filtered water to a small sauce pan on the stove over medium heat.
- Bring the raspberries to a boil and then let simmer for about 15 minutes. Add 3 tbsp maple syrup and 3 tbsp seeds and stir well. Set the raspberries chia jam aside to cool for a few minutes, then store in the fridge overnight to thicken.
- In a small blender, add the coconut milk, matcha, 1/4 cup chia seeds, vanilla extract, and the remaining 3 tbsp maple syrup. Blend on high for a minute and then pour into a container and store in the fridge to set overnight.
- Once the raspberry chia jam and matcha chia pudding have set, divide the raspberry jam into 3 small jars. Then divide the matcha chia pudding into the jars.
- Add 1/2 cup vanilla yogurt to each jar and top with fresh raspberries.
- Store in the fridge and enjoy throughout the week.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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