Raspberry Matcha Chia Pudding is a pretty, pastel, make-ahead dream of a breakfast (it also makes a very pleasant afternoon snack).
It’s been a minute since I rocked a good chia pudding. I think I went a little overboard on chia pudding when I first discovered it and had to take a nice long break. But today I’m back with this Raspberry Matcha Chia Pudding that has made me fall in love with chia pudding all over again.
The thing about chia pudding is it’s one of those blank canvas type of foods. The possibilities are endless, and when I conjured up the light pink and green layers of this Raspberry Matcha Chia Pudding I couldn’t help but get excited.
If I’m being honest, breakfast is my least favorite meal of the day. Not that I don’t like breakfast foods. I mean, put a plate of avocado toast with a pasture-raised egg with a perfectly runny, bright yellow yolk in front of me and I’m in heaven. Pancakes? Forget about it.
But I think my lack of general enthusiasm for breakfast stems from my groggy, bleary-eyed morning self totally lacking the capacity to think about what to make for breakfast, let alone the energy to actually make it.
The truth is I force myself to be a morning person- wake up early, get that worm, etc…my real self would totally stay in bed for an extra couple of hours, awake but languishing under the covers indulgently. If only adulting didn’t need to happen on the reg.
So things like overnight oats and chia pudding that my much more alert evening self can prepare the night before are perfect for me. Then morning Denisse can just stumble over to the fridge and breakfast just magically appears, no thought or effort required.
Bonus points if breakfast is the prettiest thing you’ve seen all day.
- 1 cup coconut milk
- 1 cup plain Greek yogurt
- 2 tablespoons maple syrup
- ½ cup raspberries, plus more for garnish
- 2 teaspoons matcha powder
- ¼ cup chia seeds
- In a small food processor or blender, combine ½ cup coconut milk, ½ cup Greek yogurt, 1 tablespoon maple syrup and ½ cup raspberries. Blend until smooth. Pour into a container and stir in half of chia seeds.
- In a separate container, combine remaining ½ cup coconut milk, ½ cup Greek yogurt, 1 tablespoon maple syrup and matcha powder. Whisk until combined, then stir in remaining chia seeds.
- Cover both containers and refrigerate overnight. To serve, layer raspberry chia pudding and matcha chia pudding in jars and top with fresh raspberries.