If your usual chia pudding flavours are starting to feel a little repetitive, it might be time to switch things up. Imagine transforming a simple matcha raspberry base into a layered yoghurt bowl that feels almost gourmet – each spoonful packed with contrasting textures and bursts of fresh, vibrant flavour. Beyond tasting exquisitely indulgent, it’s also deeply nourishing, offering a balanced breakfast with protein, healthy fats, fibre, antioxidants, and essential micronutrients all in one bowl.
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Influencer Helen Humphrey-Taylor, known for sharing wholesome breakfast ideas on Instagram, has put together her take on this elevated bowl. Her matcha raspberry chia pudding is paired with homemade granola, a quick blueberry jam, and fresh fruits – bringing together taste, texture, and nutrition in a truly satisfying way.
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Check out the recipe below!
Ingredients
For raspberry matcha pudding
- 1 tsp pure matcha powder
- 30 ml warm water
- ⅓ cup (or a small handful) of fresh raspberries
- 2 tbsp chia seeds
- 2 tbsp honey / maple syrup
- 50 ml any milk
- 1 tbsp Greek yoghurt
For granola
- ⅓ cup oats
- A small handful of walnuts, chopped
- 1 tbsp sunflower seeds
- 2 tbsp butter (about 15 g)
- 3 tbsp honey / maple syrup
For blueberry chia jam
- ½ cup fresh / frozen blueberries
- 1 tsp chia seeds
- Juice of ¼ of a lemon
- 1tsp honey (optional)
For assembly
- Any yogurt you like
- Fresh mango, cubed
- Fresh strawberries, sliced
Method
- Start by whisking the matcha with water until it turns silky smooth and completely lump-free (a chasen works best, but a regular whisk does the job too).
- Add the raspberries and gently mash them with a fork for a slightly chunky texture.
- Stir in the chia seeds, honey (or maple syrup), yoghurt, and milk, mixing well until everything is fully combined.
- Cover and refrigerate for at least 30 minutes while you prepare the other elements.
- In the meantime, add the oats, walnuts, sunflower seeds, butter, and honey (or maple syrup) to a small frying pan over medium heat.
- As the butter melts, toss everything together to ensure the oats are evenly coated.
- Continue stirring for five to 10 minutes, until the mixture turns golden brown and fragrant.
- Push the granola into a flat, compact layer in one corner of the pan, press it down with the back of a spoon, then remove from heat and allow it to cool and set.
- For the blueberry layer, combine blueberries, chia seeds, and lemon juice in a small saucepan or microwave-safe bowl.
- Heat on medium, stirring until it reaches a jam-like consistency, or microwave for about 90 seconds and stir well.
- To assemble, add your yoghurt of choice to a bowl and spoon over a portion of the chia pudding.
- Top with fresh mango and strawberries.
- Once the granola has cooled and hardened (around 10 minutes), break it into clusters using the edge of a spoon.
- Sprinkle the granola over the yoghurt mixture.
- Finish with a spoonful of blueberry jam and an extra drizzle of honey, if desired.
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Check out the recipe below!
Ingredients
For raspberry matcha pudding
- 1 tsp pure matcha powder
- 30 ml warm water
- ⅓ cup (or a small handful) of fresh raspberries
- 2 tbsp chia seeds
- 2 tbsp honey / maple syrup
- 50 ml any milk
- 1 tbsp Greek yoghurt
For granola
- ⅓ cup oats
- A small handful of walnuts, chopped
- 1 tbsp sunflower seeds
- 2 tbsp butter (about 15 g)
- 3 tbsp honey / maple syrup
For blueberry chia jam
- ½ cup fresh / frozen blueberries
- 1 tsp chia seeds
- Juice of ¼ of a lemon
- 1tsp honey (optional)
For assembly
- Any yogurt you like
- Fresh mango, cubed
- Fresh strawberries, sliced
Method
- Start by whisking the matcha with water until it turns silky smooth and completely lump-free (a chasen works best, but a regular whisk does the job too).
- Add the raspberries and gently mash them with a fork for a slightly chunky texture.
- Stir in the chia seeds, honey (or maple syrup), yoghurt, and milk, mixing well until everything is fully combined.
- Cover and refrigerate for at least 30 minutes while you prepare the other elements.
- In the meantime, add the oats, walnuts, sunflower seeds, butter, and honey (or maple syrup) to a small frying pan over medium heat.
- As the butter melts, toss everything together to ensure the oats are evenly coated.
- Continue stirring for five to 10 minutes, until the mixture turns golden brown and fragrant.
- Push the granola into a flat, compact layer in one corner of the pan, press it down with the back of a spoon, then remove from heat and allow it to cool and set.
- For the blueberry layer, combine blueberries, chia seeds, and lemon juice in a small saucepan or microwave-safe bowl.
- Heat on medium, stirring until it reaches a jam-like consistency, or microwave for about 90 seconds and stir well.
- To assemble, add your yoghurt of choice to a bowl and spoon over a portion of the chia pudding.
- Top with fresh mango and strawberries.
- Once the granola has cooled and hardened (around 10 minutes), break it into clusters using the edge of a spoon.
- Sprinkle the granola over the yoghurt mixture.
- Finish with a spoonful of blueberry jam and an extra drizzle of honey, if desired.
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Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
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Catch your daily dose of Fashion, Taylor Swift, Health, Festivals, Travel, Relationship, Recipe and all the other Latest Lifestyle News on Hindustan Times Website and APPs.
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