Matcha Chia Pudding with Berry Chia Jam
Matcha Chia Pudding with Berry Chia Jam
Ingredients
For the Berry Chia Jam Base
- 2 cups frozen strawberries
- 1/4 cup chia seeds
- 1/4 cup water
For the Matcha Chia Pudding
- 1 tablespoon matcha powder
- 1/4 cup hot water
- 1 1/2 cups milk, dairy or non-dairy
- 1/4 cup maple syrup
- 1/2 cup chia seeds
For Topping and Assembly
- 1 cup yogurt, plain or vanilla
- 1/2 teaspoon matcha powder, for dusting
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 2 min
- 8
Place lids on the jars and refrigerate for at least 4 hours, or preferably overnight, to allow the chia pudding to set and thicken.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Matcha Chia Pudding with Berry Chia Jam
For the Berry Chia Jam Base
- 2 cups frozen strawberries
- 1/4 cup chia seeds
- 1/4 cup water
For the Matcha Chia Pudding
- 1 tablespoon matcha powder
- 1/4 cup hot water
- 1 1/2 cups milk, dairy or non-dairy
- 1/4 cup maple syrup
- 1/2 cup chia seeds
For Topping and Assembly
- 1 cup yogurt, plain or vanilla
- 1/2 teaspoon matcha powder, for dusting
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 2 min - 8
Place lids on the jars and refrigerate for at least 4 hours, or preferably overnight, to allow the chia pudding to set and thicken.
⏱️ 240 min