This Raspberry Matcha Chia Pudding is a pretty and nourishing make-ahead breakfast- it also makes a pleasant afternoon snack or healthy dessert!

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 little 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.

First off, what is Chia Seed Pudding?

Chia seed pudding is a chilled no-cook dessert made when any liquid — it can be any milk like almond or coconut milk or even fruit purée — is mixed with chia seeds and then chilled until a pudding-like texture is achieved. Simple!

A word on the ideal chia pudding ratio: 

Ratio matters so make sure you stick to the recipe if you can.

Spoonable Chia puddings generally have a ratio of four parts liquid to one part chia. As we add Greek Yogurt to this chia pudding recipe, the ratio is slightly different.

The thing about chia pudding is it’s one of those blank canvas types 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.

Why this easy chia pudding recipe will totally save your mornings: 

• This Raspberry Matcha Chia Pudding comes with tons of health benefits. These tiny seeds are high in protein, fiber, calcium, antioxidants, and have levels of essential omega-3 acids unmatched by any other plant-based food!
• It’s a make-ahead miracle! Mix together the ingredients the night before, pop it in the fridge, and look forward to a special pudding treat the next day. It’s that easy. You can make a big batch and not worry about breakfast for a week.
• No cooking required for this pudding recipe – all you need is a blender.
• It is pretty much the prettiest breakfast imaginable.

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 in front of me and I’m in heaven. Pancakes? Forget about it.

But I think my general lack of 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.

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 me 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.

Chef’s Tips for making this chia pudding recipe: 

• Chia seeds are practically flavorless, so don’t worry about upping the amount of seeds for a thicker pudding.
• I recommend full-fat coconut milk for this recipe as opposed to light products as it lends the chia pudding so much more body and flavor.
• You can use flavored Greek yogurts like coconut or honey, but note that those tend to come with added sugar. Just make sure to taste the chia pudding mixture and only add as much maple syrup as you feel you need.

Variations on this Raspberry Matcha Chia Pudding recipe: 

• Should the fish-egg look of chia seeds bother you, feel free to grind the chia seeds in your spice mill or food processor. This step won’t compromise their gelling abilities.
• Looking for a sweet breakfast for Valentine’s Day? Make this a Raspberry Chocolate Matcha Pudding my swapping Matcha for cocoa powder.

Can I make this Raspberry Matcha Chia Pudding recipe vegan? 

Yes, you can simply use coconut yogurt instead of Greek Yogurt. Your chia pudding will be just as delicious! Depending on the sweetness of your coconut yogurt, you might need a bit more or less sweetener.

How long does chia pudding last in the fridge? 

Leftovers or pre-made Raspberry Matcha Puddings will keep covered in the fridge for about 4-5 day, so you can prep 5 individual puddings and have your breakfast ready all throughout your work week.

Thanks for reading! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter, and Pinterest. If you make this Raspberry Matcha Chia Pudding, please share it using the hashtag #LePetitEats!

This post was originally published on January 17, 2017 and last updated on June 7, 2021.

5 from 3 votes

Print

Raspberry Matcha Chia Pudding

Raspberry Matcha Chia Pudding is a pretty and nourishing make-ahead a breakfast or afternoon snack.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword chia pudding with Greek yogurt, matcha chia pudding, raspberry chia pudding recipe

Prep Time 10 minutes

Chilling 8 hours

Total Time 10 minutes

Servings 4

Calories 350 kcal

Author Denisse

Ingredients

• 1 cup coconut milk
• 1 cup plain Greek yogurt
• 2 tablespoons maple syrup
• 1/2 cup raspberries plus more for garnish
• 2 teaspoons matcha powder
• 1/4 cup chia seeds

Instructions

1. In a small food processor or blender, combine 1/2 cup coconut milk, 1/2 cup Greek yogurt, 1 tablespoon maple syrup and 1/2 cup raspberries. Blend until smooth. Pour into a container and stir in half of the chia seeds.
2. In a separate container, combine remaining 1/2 cup coconut milk, 1/2 cup Greek yogurt, 1 tablespoon maple syrup and matcha powder. Whisk until combined, then stir in remaining chia seeds.
3. Cover both containers and refrigerate overnight. To serve, layer raspberry chia pudding and matcha chia pudding in jars and top with fresh raspberries.

Recipe Notes

• Chia seeds are practically flavorless, so don't worry about upping the amount of seeds for a thicker pudding.
• I recommend full-fat coconut milk for this recipe as opposed to light products as it lends the chia pudding so much more body and flavor.
• You can use flavored Greek yogurts like coconut or honey, but note that those tend to come with added sugar. Just make sure to taste the chia pudding mixture and only add as much maple syrup as you feel you need.