Raspberry Matcha Chia Pudding
All you matcha lovers out there, you need to try this delicious 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!
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.