Matcha Chia Pudding with Raspberry Jam Swirl
What keeps me coming back to this Matcha Chia Pudding is the gentle, sustained energy from the matcha—it’s the perfect pick-me-up. Each bite is slightly sweet and tangy, balanced beautifully with a layer of tart raspberry jam. This vibrant, nourishing pudding is perfect for a refreshing breakfast or a quick snack. Top with more berries or granola. Enjoy the feel-good energy!
Jars of Matcha Chia Pudding with Raspberry Jam
Matcha Chia Pudding with Raspberry Jam Swirl
Ingredients For Pudding
1 cup dairy free milk
1 cup dairy free yogurt
⅓ c chia seeds
2 T maple syrup
2 tsp matcha powder
1 tsp hemp seeds
Ingredients for Raspberry Jam
1 carton of raspberries
1 T lemon juice, or squeeze from one quarter of a lemon
1 T brown sugar
½ T chia seeds
Directions
First, whisk matcha with 2 T of milk until frothy and combined. Then, whisk together the rest ingredients except the chia seeds. Add in seeds and stir in gradually. Wait 10 minutes. Stir again. Let sit in refrigerator, overnight or for at least for 2 hours.
Heat raspberries in a pot over medium heat, smash down with spoon. Add in lemon juice, and brown sugar once berries are melted down and soft. Stir to combine and let simmer for 5-10 minutes, stirring occasionally. Add in chia seeds and stir to combine. Let cool and store in the fridge.
Layer the pudding with raspberry jam and top with fresh raspberries.
Making of raspberry jam
Matcha and other ingredients
