Feastical

A Spoonful of Sunshine: My Matcha Raspberry Chia Oat Pudding

Hey there, friend! Beau here, from Feastical. Let me ask you something: do your weekday mornings ever feel like a race you didn’t sign up for? You’re scrambling, the coffee machine is gurgling like it’s offended, and breakfast becomes a sad afterthought—maybe a granola bar grabbed on the way out the door. I’ve been there more times than I’d like to admit. That’s exactly why I fell head over heels for make-ahead wonders like this Matcha Raspberry Chia Oat Pudding.

This isn’t just another “healthy” recipe. This is a jar of pure, vibrant joy. It’s a creamy, dreamy, no-cook concoction that brings together the earthy, zen-like vibe of ceremonial-grade matcha with the bright, tangy pop of raspberries, all held together by the magical thickening power of chia seeds and hearty oats. It’s vegan, naturally sweetened, and meal-prep heaven. Imagine opening your fridge to a gorgeous, layered jar that looks like it came from a trendy café, but you made it with your own two hands in about 10 minutes flat. That’s the Feastical promise—food that makes you feel good, without the fuss.

So, if you’re ready for a breakfast that actually makes you excited to get out of bed—something that’s equal parts nourishing, delicious, and downright pretty—you’re in the right kitchen. Let’s dive in and create a fresh start, one spoonful at a time.

The Day I Traded My Coffee for a Whisk (Temporarily!)

This recipe was born out of a deliciously chaotic weekend at my cousin’s farm a few summers back. After a late night of storytelling by the fire, we all woke up with that fuzzy, slow-motion feeling. My aunt, who’s always been a wizard with plants, handed me a startlingly green drink. “Try this,” she said with a wink. “It’s matcha. It’ll wake you up without the jitters.” I was skeptical (me, a lifelong coffee loyalist!), but one sip of that smooth, grassy tea and I was hooked on the calm energy it gave me.

Later, we picked bowls of sun-warmed raspberries from their overgrown bushes, the juice staining our fingers a happy pink. That evening, as we threw together a simple no-bake dessert, it hit me: what if I combined that serene matcha energy with the cheerful tartness of those berries into a breakfast I could make ahead? I started experimenting right there in her rustic kitchen. The result was a hit—a pudding so satisfying and visually fun that it felt like eating a sunrise. Now, every time I layer up these jars, I’m back on that farm, reminded that the best food memories often come from simple ingredients and even simpler moments.

Gathering Your Goodies: The Ingredient Lowdown

Here’s everything you’ll need to create this vibrant jar of goodness. Remember, cooking is part art, part science, and all heart—don’t stress over perfection!

• For the Raspberry Layer:
  • 1 cup fresh or frozen raspberries: Frozen work brilliantly here—they’re often picked at peak ripeness and are more budget-friendly. When you mash them, they create a gorgeous, juicy compote. Fresh are perfect for the topping!
  • 1 tsp maple syrup (optional): A little kiss of sweetness to balance the tartness of the berries. Taste your raspberries first! If they’re sweet and in season, you might skip it.
  • 1 tsp chia seeds: Our little thickening agent! They’ll soak up the raspberry juices and give the layer a lovely, jammy body.
• For the Matcha Chia Oat Layer (The Main Event!):
  • ½ cup rolled oats: Also called old-fashioned oats. They provide a hearty, creamy texture and staying power. Chef’s Insight: Don’t use instant or steel-cut here; rolled are the perfect texture sponge.
  • 2 tbsp chia seeds: The superstars of this pudding! They expand and create that incredible, silky pudding texture. Pro Tip: Use black or white chia seeds—they work the same.
  • 1 tsp matcha powder: This is the flavor soulmate. Splurge on a ceremonial-grade matcha if you can for a smoother, less bitter taste. Culinary grade works too, but it might be a tad more robust.
  • 1 cup plant-based milk: My go-to is unsweetened almond or creamy oat milk. The beauty? Use whatever you have! Soy, cashew, even light coconut milk would be divine.
  • 1–2 tsp maple syrup: Sweeten to your taste. I start with 1 tsp and add more after it chills if needed. Agave nectar or date syrup are great swaps.
  • ½ tsp vanilla extract: The cozy background note that makes everything taste like a hug. Don’t you dare skip it!
• For the Toppings (The Fun Part!):
  • Coconut yogurt: Adds a luscious, creamy dollop and a hint of tropical flavor. Any plant-based yogurt works!
  • Fresh raspberries & chopped pistachios: For crunch, color, and that fresh berry burst. Almonds or pepitas are awesome too.
  • Orange zest: My secret weapon! A tiny sprinkle wakes up all the flavors with a citrusy perfume. Trust me on this one.

Let’s Get Layering: Your Step-by-Step Roadmap

Ready to play? This is the easiest “cooking” you’ll do all week. No stove, no oven, just a bowl, a spoon, and a little patience while the magic happens in the fridge.

1. Wake Up the Raspberry Jam. In a small bowl, take your raspberries and give them a good mash with a fork. You’re not looking for a puree—a chunky, juicy mash is perfect. Stir in the 1 tsp of chia seeds and the optional maple syrup. Chef’s Hack: If using frozen berries, let them thaw for 10-15 minutes first; they mash like a dream and release so much liquid. Set this aside for about 10 minutes. You’ll see it start to thicken beautifully as the chia seeds get to work.
2. Create the Matcha Masterpiece. Now, grab your jar or a medium mixing bowl. Add your rolled oats, 2 tbsp chia seeds, and that gorgeous green matcha powder. Here’s a crucial tip: To avoid matcha clumps, you can sift it into the bowl or add it to a splash of your plant milk first, whisk it into a smooth paste, then combine with the dry ingredients. It’s a game-changer!
3. The Big Stir. Pour in your plant-based milk, maple syrup (start with 1 tsp!), and that all-important vanilla extract. Now, stir with passion! Get in there and make sure every oat and chia seed is acquainted with the liquid. Seriously, stir for a good 30 seconds. Walk away for 5 minutes, then come back and stir again. This double-stir method is the secret to a perfectly smooth, clump-free pudding.
4. The Patience Game. Cover your bowl or jar tightly. Tuck it into the fridge and let it work its overnight (or at least 4-hour) magic. This isn’t just waiting—it’s transforming. The oats soften, the chia seeds plump up, and the flavors become best friends.
5. The Grand Assembly. Time for the fun part! Grab your serving glasses or jars. Spoon that vibrant raspberry chia jam into the bottom. Gently layer the now-thickened, dreamy green matcha oat pudding on top. The color contrast is everything.
6. Top It Like a Pro. Finish with a swoop of coconut yogurt, a few pristine raspberries, a sprinkle of crunchy pistachios, and that magical whisper of orange zest. Step back and admire your edible art. You did that!

How to Serve This Jar of Happiness

Presentation is part of the joy! I love serving these in clear glass jars or pretty parfait glasses so you can see all the gorgeous layers. It’s a feast for the eyes first. This pudding is a superstar make-ahead breakfast—just grab and go from the fridge. But don’t pigeonhole it! It’s also an incredible afternoon snack when that 3 PM slump hits, or even a light, satisfying dessert. I’ve been known to enjoy it post-workout, too. It’s cool, creamy, and revitalizing straight from the fridge. Give it a good stir before you dig in to get a bit of every layer in each spoonful, or eat it artfully layer by layer. No rules here, just deliciousness.

Make It Your Own: Delicious Twists & Swaps

Got a different berry calling your name? Not a matcha fan (yet!)? Let’s play!

• Blueberry Lemon Zest: Swap raspberries for blueberries and add a teaspoon of lemon zest to the oat layer instead of matcha. Top with lemon zest and a drizzle of honey (if not strictly vegan).
• Chocolate Cherry: Omit the matcha. Use mashed dark cherries for the bottom layer, and add 1 tbsp of cacao powder to the oat mixture. Hello, dessert-for-breakfast!
• Tropical Sunrise: Use mango puree for the bottom layer. Use coconut milk for the base and omit the matcha. Top with toasted coconut flakes and a slice of kiwi.
• Protein Power-Up: Stir a scoop of your favorite vanilla or unflavored plant-based protein powder into the oat mixture along with an extra 2-3 tbsp of milk to keep it creamy.
• Nutty Caramel: Use a date paste (2-3 dates blended with a splash of hot water) to sweeten the oat layer instead of maple syrup. Layer with sliced bananas and top with a drizzle of almond butter.

Beau’s Kitchen Confidential Notes

This recipe has evolved more than my taste in kitchen aprons! The first time I made it, I completely forgot the chia seeds in the raspberry layer. Let’s just say it was a… soupy situation. Lesson learned! Now, I keep a big bag of chia seeds right on my counter. I’ve also learned that the quality of matcha makes a HUGE difference. A vibrant, jade-green powder will give you a fresher, sweeter flavor and that stunning color. A dull, army-green powder can be bitter. It’s worth the investment for a treat like this! Finally, this pudding is a fantastic fridge cleaner. Almost-soft blueberries? Wilted spinach (blend it in!)? A lone banana? Toss it in and see what happens. Some of my best creations started that way.

Your Questions, Answered!

• Q: My pudding is still runny after 4 hours! What did I do wrong?
  A: Don’t worry! This usually means it just needs more time. Chia seeds can vary in their thickening power. Give it a good stir and pop it back in the fridge overnight. Also, double-check your ratios—did you accidentally add more milk? Next time, try the double-stir method I mentioned; it really helps the chia seeds activate evenly.
• Q: Can I use quick oats instead of rolled oats?
  A: You can, but the texture will be mushier and less defined. Rolled oats hold their shape a bit and give a lovely, substantial chew. If quick oats are all you have, reduce the chill time to 2-3 hours so they don’t get too soft.
• Q: How long does this last in the fridge?
  A: It keeps wonderfully for up to 4 days in a sealed container. The oats will continue to soften, so it becomes more uniform and porridge-like—still delicious! Add fresh toppings right before serving for the best texture.
• Q: I don’t like matcha. Can I just leave it out?
  A: Absolutely! Just omit it, and you’ll have a lovely vanilla chia oat pudding. You might want to add a tiny pinch of salt to boost the flavor. Then go wild with your favorite fruit layers and toppings.

A Nourishing Breakdown (Because You’re Curious!)

While I’m all about flavor first, it feels great to know you’re fueling your body with good stuff. This is a general estimate per serving (without optional heavy toppings like a big dollop of yogurt). Remember, my recipes are guides, not lab reports!

Each jar is packed with fiber from the oats, chia, and raspberries, which helps keep you full and satisfied. The chia and oats provide plant-based protein and healthy fats for sustained energy. Matcha brings a gentle caffeine lift along with antioxidants. It’s a balanced breakfast that won’t cause a sugar crash. The natural sugars come from the fruit and a touch of maple syrup. It’s gluten-free (if using certified GF oats), dairy-free, and completely plant-based. Food that loves you back? That’s the Feastical way.

Matcha Raspberry Chia Oat Pudding : Vegan, Creamy & Meal Prep Friendly

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• Author: BeauCollier

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Description

Busy mornings don’t have to mean skipping breakfast. This make-ahead, no-cook pudding combines earthy matcha, tart raspberries, hearty oats, and chia seeds into a creamy, layered jar of joy. Vegan, naturally sweetened, and ready in minutes, it’s perfect for breakfast, a snack, or even a light dessert.

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Ingredients

Scale 1x2x3x

Raspberry Layer:

• 1 cup fresh or frozen raspberries

• 1 tsp maple syrup (optional)

• 1 tsp chia seeds

Matcha Chia Oat Layer:

• ½ cup rolled oats (old-fashioned)

• 2 tbsp chia seeds

• 1 tsp matcha powder

• 1 cup plant-based milk (almond, oat, soy)

• 1–2 tsp maple syrup

• ½ tsp vanilla extract

Toppings (optional):

• Coconut yogurt or any plant-based yogurt

• Fresh raspberries & chopped pistachios

• Orange zest

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Instructions

Step 1: Prepare Raspberry Layer

1. Mash raspberries in a small bowl (chunky is perfect).

2. Stir in chia seeds and maple syrup (if using).

3. Let sit 10–15 minutes until slightly thickened.

Step 2: Make Matcha Chia Oat Layer

1. In a jar or bowl, combine oats, chia seeds, and matcha powder.

2. Whisk plant milk, maple syrup, and vanilla together; pour over dry ingredients.

3. Stir thoroughly, rest 5 minutes, then stir again.

Step 3: Chill Overnight

• Cover and refrigerate for at least 4 hours or overnight. Chia seeds will thicken the pudding and oats will soften.

Step 4: Assemble & Serve

1. Spoon raspberry layer into the bottom of a serving jar or glass.

2. Layer the thickened matcha oat pudding on top.

3. Finish with yogurt, fresh raspberries, pistachios, and a sprinkle of orange zest.

Notes

• No matcha? Omit and enjoy a vanilla chia oat pudding.

• Other fruits: Blueberries, cherries, or mango puree work beautifully.

• Protein boost: Stir in plant-based protein powder with extra milk.

• Sweeten naturally: Use date paste or agave instead of maple syrup.

• Texture tip: Mash frozen berries slightly after thawing for a juicy, jammy layer.

Wrapping It Up With a Bow (Or a Spoon!)

And there you have it, my friend—your ticket to easier, brighter, more delicious mornings. This Matcha Raspberry Chia Oat Pudding is more than a recipe; it’s a little act of self-care you can prepare on a sleepy Sunday for your future, busy-self. It’s proof that eating well doesn’t have to be complicated or time-consuming.

I hope you give it a try and make it your own. Tag me @Feastical if you do—I love seeing your creations! Now, go forth, layer up some joy, and remember: the best meals are the ones that make you smile, from the first look to the very last spoonful. Until next time, keep your spatula close and your curiosity closer.