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To prepare the Berry Chia Jam Base, combine the frozen strawberries, 1/4 cup chia seeds, and 1/4 cup water in a medium saucepan. Cook over medium-low heat, stirring occasionally with a wooden spoon, until the strawberries break down and the mixture thickens to a jam-like consistency, about 8-10 minutes.

Remove the jam from the heat and allow it to cool slightly. Divide the berry chia jam evenly among four 8-ounce glass jars, spooning it into the bottom of each jar to create a base layer.

To prepare the Matcha Chia Pudding, place the matcha powder in a clear mixing bowl. Pour the hot water over the matcha powder and whisk thoroughly with a bamboo whisk until the matcha is fully dissolved and smooth, with no lumps.

Add the milk and maple syrup to the matcha mixture in the bowl. Whisk to combine. Then, add the 1/2 cup chia seeds to the liquid.

Whisk all ingredients together thoroughly with a metal whisk until well combined and the chia seeds are evenly distributed throughout the green liquid. Ensure there are no clumps of chia seeds.

Pour the prepared matcha chia pudding mixture over the berry chia jam base in each of the four glass jars, filling them almost to the top, leaving about 1/2 inch of space from the rim.

Spoon 1/4 cup of yogurt on top of the matcha chia pudding layer in each jar. Lightly dust the top of the yogurt with a small amount of matcha powder for garnish.

Place lids on the jars and refrigerate for at least 4 hours, or preferably overnight, to allow the chia pudding to set and thicken.


To prepare the Berry Chia Jam Base, combine the frozen strawberries, 1/4 cup chia seeds, and 1/4 cup water in a medium saucepan. Cook over medium-low heat, stirring occasionally with a wooden spoon, until the strawberries break down and the mixture thickens to a jam-like consistency, about 8-10 minutes.

Remove the jam from the heat and allow it to cool slightly. Divide the berry chia jam evenly among four 8-ounce glass jars, spooning it into the bottom of each jar to create a base layer.

To prepare the Matcha Chia Pudding, place the matcha powder in a clear mixing bowl. Pour the hot water over the matcha powder and whisk thoroughly with a bamboo whisk until the matcha is fully dissolved and smooth, with no lumps.

Add the milk and maple syrup to the matcha mixture in the bowl. Whisk to combine. Then, add the 1/2 cup chia seeds to the liquid.

Whisk all ingredients together thoroughly with a metal whisk until well combined and the chia seeds are evenly distributed throughout the green liquid. Ensure there are no clumps of chia seeds.

Pour the prepared matcha chia pudding mixture over the berry chia jam base in each of the four glass jars, filling them almost to the top, leaving about 1/2 inch of space from the rim.

Spoon 1/4 cup of yogurt on top of the matcha chia pudding layer in each jar. Lightly dust the top of the yogurt with a small amount of matcha powder for garnish.

Place lids on the jars and refrigerate for at least 4 hours, or preferably overnight, to allow the chia pudding to set and thicken.
