Chia pudding but make it gourmet: Try this matcha raspberry chia yoghurt bowl with homemade granola and blueberry jam

Bored of regular chia pudding? Try this recipe which feels like a gourmet breakfast, delivering essential nutrients like protein, fibre and antioxidants.

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.

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.

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

1. 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).
2. Add the raspberries and gently mash them with a fork for a slightly chunky texture.
3. Stir in the chia seeds, honey (or maple syrup), yoghurt, and milk, mixing well until everything is fully combined.
4. Cover and refrigerate for at least 30 minutes while you prepare the other elements.
5. In the meantime, add the oats, walnuts, sunflower seeds, butter, and honey (or maple syrup) to a small frying pan over medium heat.
6. As the butter melts, toss everything together to ensure the oats are evenly coated.
7. Continue stirring for five to 10 minutes, until the mixture turns golden brown and fragrant.
8. 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.
9. For the blueberry layer, combine blueberries, chia seeds, and lemon juice in a small saucepan or microwave-safe bowl.
10. Heat on medium, stirring until it reaches a jam-like consistency, or microwave for about 90 seconds and stir well.
11. To assemble, add your yoghurt of choice to a bowl and spoon over a portion of the chia pudding.
12. Top with fresh mango and strawberries.
13. Once the granola has cooled and hardened (around 10 minutes), break it into clusters using the edge of a spoon.
14. Sprinkle the granola over the yoghurt mixture.
15. Finish with a spoonful of blueberry jam and an extra drizzle of honey, if desired.

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