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.
Ingredients
Raspberry Layer:
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1 cup fresh or frozen raspberries
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1 tsp maple syrup (optional)
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1 tsp chia seeds
Matcha Chia Oat Layer:
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½ cup rolled oats (old-fashioned)
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2 tbsp chia seeds
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1 tsp matcha powder
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1 cup plant-based milk (almond, oat, soy)
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1–2 tsp maple syrup
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½ tsp vanilla extract
Toppings (optional):
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Coconut yogurt or any plant-based yogurt
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Fresh raspberries & chopped pistachios
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Orange zest
Instructions
Step 1: Prepare Raspberry Layer
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Mash raspberries in a small bowl (chunky is perfect).
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Stir in chia seeds and maple syrup (if using).
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Let sit 10–15 minutes until slightly thickened.
Step 2: Make Matcha Chia Oat Layer
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In a jar or bowl, combine oats, chia seeds, and matcha powder.
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Whisk plant milk, maple syrup, and vanilla together; pour over dry ingredients.
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Stir thoroughly, rest 5 minutes, then stir again.
Step 3: Chill Overnight
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Cover and refrigerate for at least 4 hours or overnight. Chia seeds will thicken the pudding and oats will soften.
Step 4: Assemble & Serve
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Spoon raspberry layer into the bottom of a serving jar or glass.
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Layer the thickened matcha oat pudding on top.
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Finish with yogurt, fresh raspberries, pistachios, and a sprinkle of orange zest.
Notes
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No matcha? Omit and enjoy a vanilla chia oat pudding.
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Other fruits: Blueberries, cherries, or mango puree work beautifully.
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Protein boost: Stir in plant-based protein powder with extra milk.
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Sweeten naturally: Use date paste or agave instead of maple syrup.
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Texture tip: Mash frozen berries slightly after thawing for a juicy, jammy layer.