High Protein Matcha Chia Pudding
High Protein Matcha Chia Pudding
Ingredients
For the Raspberry Compote
- 1 1/2 cups raspberries
For Serving and Garnish
- 1 cup yogurt, plant-based or dairy, as needed for topping
- 1/4 teaspoon matcha powder, for garnish
- 1/4 cup freeze-dried raspberries, crumbled, for garnish
Instructions
- 1
In a medium mixing bowl, pour in the Silk Protein. Add the chia seeds to the bowl. Sift 1 teaspoon of matcha powder over the liquid ingredients to prevent clumps.
⏱️ 3 min
- 2
Whisk all the ingredients together thoroughly until they are well combined and there are no visible lumps of matcha powder. Ensure the chia seeds are evenly distributed.
⏱️ 2 min
- 3
Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to swell and the pudding to thicken to a creamy consistency.
⏱️ 5 min
- 4
While the pudding is chilling, prepare the raspberry compote. Place the 1 1/2 cups of raspberries into a small saucepan over medium heat.
⏱️ 1 min
- 5
Cook the raspberries, mashing them gently with a spoon or fork as they soften, until they break down and form a thick compote. This should take about 7-10 minutes. Remove from heat and let cool completely.
⏱️ 9 min
- 6
Once the matcha chia pudding has thickened, give it a final stir. Spoon the pudding evenly into 4 individual serving jars or glasses.
⏱️ 2 min
- 7
Layer the cooled raspberry compote on top of the chia pudding in each jar, dividing it evenly among the servings.
⏱️ 2 min
- 8
Add a layer of yogurt on top of the raspberry compote in each jar. The amount can be adjusted to your preference.
⏱️ 2 min
- 9
Garnish each serving with a light sprinkle of matcha powder and some crumbled freeze-dried raspberries for added texture and flavor.
⏱️ 1 min
- 10
Serve immediately, or cover and refrigerate until ready to enjoy. Stir all layers together before consuming for the best flavor experience.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Matcha Chia Pudding
For the Raspberry Compote
- 1 1/2 cups raspberries
For Serving and Garnish
- 1 cup yogurt, plant-based or dairy, as needed for topping
- 1/4 teaspoon matcha powder, for garnish
- 1/4 cup freeze-dried raspberries, crumbled, for garnish
Instructions
- 1
In a medium mixing bowl, pour in the Silk Protein. Add the chia seeds to the bowl. Sift 1 teaspoon of matcha powder over the liquid ingredients to prevent clumps.
⏱️ 3 min - 2
Whisk all the ingredients together thoroughly until they are well combined and there are no visible lumps of matcha powder. Ensure the chia seeds are evenly distributed.
⏱️ 2 min - 3
Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to swell and the pudding to thicken to a creamy consistency.
⏱️ 5 min - 4
While the pudding is chilling, prepare the raspberry compote. Place the 1 1/2 cups of raspberries into a small saucepan over medium heat.
⏱️ 1 min - 5
Cook the raspberries, mashing them gently with a spoon or fork as they soften, until they break down and form a thick compote. This should take about 7-10 minutes. Remove from heat and let cool completely.
⏱️ 9 min - 6
Once the matcha chia pudding has thickened, give it a final stir. Spoon the pudding evenly into 4 individual serving jars or glasses.
⏱️ 2 min - 7
Layer the cooled raspberry compote on top of the chia pudding in each jar, dividing it evenly among the servings.
⏱️ 2 min - 8
Add a layer of yogurt on top of the raspberry compote in each jar. The amount can be adjusted to your preference.
⏱️ 2 min - 9
Garnish each serving with a light sprinkle of matcha powder and some crumbled freeze-dried raspberries for added texture and flavor.
⏱️ 1 min - 10
Serve immediately, or cover and refrigerate until ready to enjoy. Stir all layers together before consuming for the best flavor experience.
⏱️ 1 min