Matcha Raspberry Chia Oat Pudding (Vegan)

Creamy, delicious and packed with wholesome ingredients, this Matcha Raspberry Chia Oat Pudding is a great breakfast ready with 30 minutes chilling time (no need to soak overnight) and it’s naturally high in protein and fibre.

This breakfast is bursting with gut-loving ingredients and I am a big advocate of eating for your gut. I have been taking Epetome for over a year now, and loving it. I feel so much less bloated and overall, I feel I have more energy by the end of the day. The symbiotic duo-cap is the first of its kind and is a pre and probiotic, feeding all the gur bacteria. For this recipe, Epetome challenged me to create a gut healthy breakfast and this on I have been enjoying on repeat. You can save 10% off your orders with code AMY10, have a look here.

I love chia pudding but I know that not everyone loves the texture, so this new recipe is perfect if you prefer the texture of overnight oats but want the added goodness of chia pudding. Chia seeds, flaxseeds and oats combine in this dreamy creamy breakfast pot that takes 30 minutes to rest and thicken, while being packed with raspberries, matcha, gut-friendly yoghurt and dairy-free milk. It’s one that I am having on repeat throughout summer, and I love the natural energy boost it gives me.

Why will I love this breakfast?

This is so delicious:

• Creamy, thick and so luscious
• Ready with 10 minutes of prep time
• No soaking overnight
• Simply chill for 30 minutes
• Packed with brain-boosting and antioxidant rich matcha powder
• A natural energy and caffeine boost
• Slow releasing energy
• High in fibre and natural source of protein
• Naturally dairy-free, egg-free and plant-based
• Easily gluten-free and nut-free
• Great for a quick breakfast
• Delicious as a snack
• Comes with a delicious raspberry chia seed compote
• Quick to make
• Everyone will love it
• Make up a few to keep in the fridge
• Ideal for meal prep
• Gut healthy with pre and probiotics

If you already love the sound of this breakfast, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.         

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my “shop the recipe” for my favourite and recommended products.

For the raspberries:

• Fresh raspberries: you can also use frozen, just allow more time for them to soften in the pan.
• Lemon juice: for a little bit of tang.
• Maple syrup: this helps the compote turn a bit stickier.
• Chia seeds: to thicken the mix so it’s a jammy compote consistency. It will continue to thicken as it cools, as the chia seeds absorb the liquid.

To make the oat mix:

• Matcha powder: make sure you use a high quality, vibrant green matcha for the best flavour. I use Matchaeologist and have done for years. My code nourishinglove15 saves you 15% online, and I use the Meiki or Matsu varieties.
• Lukewarm water: to whisk into the matcha. Make sure it’s not too hot as to burn the matcha powder.
• Chia seeds: these make the creamiest, thickest oats.
• Ground flaxseed: to add fibre, omegas and thickness.
• Oats: make sure they are GF where needed.
• Vanilla bean powder: or vanilla extract.
• Thick dairy-free yoghurt: make sure it’s thick and creamy like Cocos Organic coconut yoghurt or Nush almond-based protein yoghurts.
• Plant-based milk: use your preferred dairy-free milk like soya, coconut, oat or almond.
• Chopped pistachios: to add some crunch on top.

Is this gluten-free and nut-free?

Make sure your oats are gluten-free to keep it GF and to make it nut-free, swap the pistachios for coconut flakes or sunflower seeds.

How do I make this?

This is ready in a few steps:

• Add the raspberries, lemon and maple syrup to a saucepan: and allow to bubble and simmer.
• Stir in the chia seeds: and remove from the heat. Keep until ready to use.
• Whisk the matcha and water together: to form a watery paste.
• Combine the base ingredients: and pour over the matcha.
• Stir all together: and leave for 30-60 minutes to thicken.
• Serve in bowls or jars with the raspberry compote: and some pistachios on top.

How long will it last?

These jars will keep for 2-3 days in the fridge in a sealed container. Add some more plant-based milk as needed to thin the oats.

What other recipes can I try?

For more breakfast ideas:

• Creamy Mango Coconut Overnight Oats
• Banana Raspberry Breakfast Oat Cups
• Lemon Raspberry Pistachio Overnight Oats
• Chocolate Date and Pistachio Granola
• Banana Blueberry Baked Protein Oats

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Matcha Raspberry Chia Oat Pudding so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With matcha chia love x

p.s. this recipe was first made with Epetome for TikTok, but this blog post is not sponsored and all opinions are my own. I am a paying customer, too, as well as working with the brand.