My Raspberry and Matcha Chia Pudding is a fun and fruity breakfast, dessert or snack. It's a versatile recipe that can be enjoyed any time of day. Get the recipe below.
Looking for a breakfast or dessert that’s as beautiful as it is nutritious? This Vegan Raspberry and Matcha Chia Pudding might become your new favourite.
With its stunning layers of bright pink raspberry, the earthy flavour of the matcha, and creamy chia pudding, it looks too good to eat!
It's also incredibly easy to make. It can easily be prepped ahead for weekday breakfasts or made in advance for enjoying as pudding after a main meal.
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Ingredients
For this recipe you'll need [6] ingredients. With more supermarkets stocking matcha than ever before you shouldn't need to visit a specialist store with this shopping list:
- Plant-based milk (e.g. almond, oat, soy)
- Matcha powder
- Chia seeds
- Maple syrup
- Fresh raspberries
- Dairy-free yogurt
Step-by-Step Instructions
- Step 1: In a bowl, whisk the plant milk and matcha powder together until the matcha is completely dissolved (no green flecks remaining).
- Step 2: Stir in the chia seeds and maple syrup until well combined.
- Step 3: Cover and refrigerate for at least 2 hours (or overnight) until the chia seeds swell and the mixture thickens into a pudding consistency.
- Step 4: When ready to serve, lightly mash half of the raspberries and layer in the bottom of your serving bowls.
- Step 5: Add a generous scoop of matcha chia pudding on top.
- Step 6: Finish with a dollop of dairy-free yogurt and garnish with the remaining whole raspberries.
Hint: For a perfectly smooth pudding every time, give the chia mixture a stir 15 minutes into refrigeration. This should stop any clumps forming.
Substitutions
There aren't too many substitutions you can make in this recipe but try one of these if you can't get hold of everything you need:
- Swap maple syrup for agave, coconut nectar, or date syrup.
- Use frozen raspberries if fresh aren’t available (defrost before mashing).
Variations
Put a twist on this recipe with the following variations:
- Chocolate: swap matcha for cocoa powder
- Tropical: swap raspberries for mango or pineapple
- Added crunch: top with your favourite nuts. Pistachios or almonds would work well.
- Protein: add vanilla protein powder at the same time as whisking in the matcha.
Equipment
There's not special equipment or gadgets needed here, just the following simple equipment:
- Mixing bowl
- Whisk
- Serving glasses/bowls
- Fork, for mashing
- Spoon
Storage
Store assembled chia pudding in a sealed container in the fridge for up to 2 days. The chia pudding base alone keeps for up to 4–5 days when stored separately.
Top tip
Use a high-quality ceremonial grade matcha for the brightest colour and smoothest flavour - culinary grades can be more bitter and dull in colour.
Frequently asked questions
Tiny, oval-shaped seeds from the Salvia hispanica plant, a member of the mint family. They swell up when they come into contact with liquid making them perfect for puddings and jams.
Matcha is a type of finely group green tea powder that originates from Japan
Make sure you measured the chia seeds accurately and allowed enough time for the chia seeds to soak up the milk and swell.
Yes, do this after chilling for a silky texture.
The recipe
Vegan Raspberry and Matcha Chia Pudding
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 fork
- 1 spoon
- 2 serving bowls
Ingredients
- 225 ml plant-based milk e.g. soy, oat, almond
- 1 teaspoon matcha powder
- 4 tablespoon chia seeds
- 1 tablespoon maple syrup
- 200 g raspberries
- 8 tablespoon dairy-free yogurt
Instructions
- Whisk plant-milk and matcha until fully dissolved.
- Stir in chia seeds and maple syrup.
- Refrigerate 2+ hours until thick.
- Mash half the raspberries and spoon into serving dish.
- Add chia pudding layer.
- Top with yogurt and remaining raspberries. Serve chilled.
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