Raspberry Matcha Chia Seed Pudding
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A layered matcha chia seed pudding recipe featuring sweet macerated raspberries on the bottom, and a homemade almond chia seed pudding on top. Served in clear glass jars, this raspberry matcha pudding looks as vibrant as it tastes!
Like overnight oats, smoothies, and energy balls, chia seed puddings offer a no-bake, make-ahead breakfast option for busy mornings when you’re too pressed for time to even think about turning on the oven.
For this raspberry matcha version, I’ve combined chia seeds with almond milk and matcha powder. (Matcha seems to be everywhere lately, from coffee shop menus to candy recipes, so why not try it for breakfast, too?) When combined, these ingredients make a thick pudding reminiscent of tapioca. I’ve paired my matcha pudding with a sweet, syrupy compote made from sugar, lemon juice, and fresh raspberries to create a layered fruit-and-green-tea treat.
Key Ingredients, and Why They Matter
- Chia Seeds – Chia seeds form the pudding portion of this recipe. The seeds will look tiny and dry when you remove them from the package, but as they absorb the almond milk, they’ll transform into a thick, pudding-like texture with soft, chewy pearls reminiscent of tapioca or boba. Save the rest to make my pumpkin oatmeal balls, chocolate chia seed pudding, or almond milk chia seed pudding, too.
- Almond Milk – Unlike some recipes, where the proteins in dairy milk play a key role in the taste or texture of the dish (like lemon posset, which relies on milk caseins to create the setting reaction) you can make chia seed pudding with any liquid you’d like. I tested this recipe with almond milk, but feel free to substitute oat, coconut, or soy. Even water will hydrate the chia seeds, but your pudding will lack flavor and creaminess.
- Sweetener – Everyone prefers different levels of sweetness. I recommend starting with two tablespoons of sweetener, tasting, then adjust as desired. Remember that on its own matcha has a somewhat bitter taste, but the berries are sweet, so they’ll sweeten the pudding when you stir the two components together. I used honey to sweeten my matcha pudding, but you can make this recipe vegan by substituting another liquid sweetener instead.
- Matcha Powder – Matcha powder is a bright green powder made from green tea leaves. You’ll only need one tablespoon for this recipe, but save the rest to make matcha hot chocolate or homemade matcha marshmallows.
- Raspberries – You’ll need 170 grams (a 6-ounce package, or about 1 1/2 cups) of berries. Fresh raspberries taste best, but frozen will also work in a pinch. If using frozen, thaw and drain the raspberries before macerating, or your compote will be thin and watery.
Making the Macerated Raspberries
Maceration is a culinary technique which involves soaking fruit or berries in a liquid or syrup, such as alcohol, sugar, acid, or a combination of these. The process draws out the fruit’s natural juices, creating a soft, sweet, syrupy texture. I often use this technique in berry-forward recipes like Eton mess, strawberry fool, and strawberry fudge ice cream.
Soaking the berries in granulated sugar and acid for about twenty minutes allows the fruit to break down, soften, and liquefy, transforming from whole raspberries into a sweet, syrupy compote perfect for layering into jars.
Choosing the Right Jar
I assembled my puddings in these lidded glass jars, which measure 3 inches wide x 3 inches tall, and hold about 300 grams (10 ounces). I filled each jar with 180-190 grams (6 1/2 ounces) of chia seed pudding, and about 60-70 grams (2 1/2 ounces) of macerated berries.
Any similarly-sized jars or ramekins will work. Feel free to use larger jars to make two parfaits rather than three, or smaller jars for four miniature parfaits. I highly recommend using clear glass or plastic, so that you can see the vibrant green and red layers. For a grab-and-go breakfast, lidded jars work best.
Raspberry Matcha Chia Seed Pudding
- Total Time0 hours
- Yield3 jars 1x
A layered matcha chia seed pudding recipe with sweet macerated raspberries on the bottom, and a homemade almond matcha chia pudding on top.
Ingredients
60 grams chia seeds (6 tablespoons)
480 milliliters unsweetened almond milk (2 cups)
1 teaspoon vanilla extract
40 grams honey (2 tablespoons), or to taste
Pinch fine sea salt
9 grams matcha powder (1 tablespoon)
170 grams fresh raspberries (6 ounces; about 1 1/2 cups)
50 grams granulated sugar (1/4 cup)
15 milliliters lemon juice (1 tablespoon)
Fresh raspberries, optional, to garnish
Instructions
In a large bowl, whisk together unsweetened almond milk, chia seeds, vanilla extract, honey, and fine sea salt.
Let bowl sit at room temperature for 10 minutes. Sift in the matcha powder and whisk again.
Cover bowl with clingfilm/plastic wrap. Refrigerate until thickened, at least 8-10 hours, or overnight.
In a small bowl, stir together raspberries, granulated sugar, and lemon juice.
Set aside and allow to macerate at room temperature until soft and syrupy, about 20 minutes.
Scoop macerated raspberries into 3 jars, dividing the fruit equally between the 3.
Whisk chia seed pudding briskly to recombine.
Spoon matcha pudding over macerated raspberries.
Garnish each jar with fresh raspberries, herbs, or other toppings as desired.
You can assemble the layered puddings up to 3 days in advance. Refrigerate until ready to enjoy.
- Prep Time: 35 minutes
- Chilling Time: Overnight
- Category: Custards and Puddings
- Method: No Cook
Other Pudding Recipes You Might Enjoy
Chocolate Chia Seed Pudding
Homemade Vanilla Pudding
Butternut Squash Pudding
Chocolate Almond Milk Pudding
Almond Milk Chia Seed Pudding
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
