An energizing and vibrant breakfast to kickstart your day. This easy chia pudding features earthy matcha and a sweet-tart raspberry compote, layered beautifully in a jar. It's a perfect make-ahead option for busy mornings, packed with fiber and antioxidants.
This beginner vegan, breakfast recipe comes together in about 495 minutes and serves 1. It's perfect for any cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. If you love this style of cooking, you'll also want to try our earl grey banana bread next.
Prep
10 min
Cook
5 min
Servings
1
Difficulty
Beginner
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Ingredients you'll need
Here's everything that goes into this matcha raspberry breakfast pot. Scroll down to the recipe card for exact measurements and a printable version.
- 175 ml unsweetened coconut milk (from a carton)
- 1.5 tsp matcha powder
- 1 tsp maple syrup or agave nectar
- 2 tbsp chia seeds
- 75 g fresh raspberries
- 1 tsp cornflour
- 1 tbsp water
- For topping Fresh raspberries
- For topping Vegan granola
- For topping Coconut flakes
- For topping Maple syrup or agave nectar
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 1
First, make the raspberry compote. Add the fresh raspberries to a small saucepan over a medium heat. Cook for 3-4 minutes, stirring occasionally, until the berries have softened and started to break down.
- 2
In a small bowl, mix the cornflour with 1 tablespoon of water to create a smooth slurry. Pour this into the saucepan with the raspberries. Continue to cook for 1-2 minutes, stirring constantly, until the compote has thickened. Remove from the heat and set aside to cool completely.
- 3
While the compote cools, prepare the chia pudding. In a medium bowl, add the matcha powder, maple syrup, and 2 tablespoons of the coconut milk. Whisk vigorously until the matcha is completely dissolved and no lumps remain.
- 4
Stir the chia seeds into the matcha mixture. Then, pour in the remaining coconut milk and whisk everything together until well combined.
- 5
Once the compote is cool, spoon it into the bottom of a kilner jar or glass. Pour the matcha chia pudding mixture on top.
- 6
Seal the jar with a lid and refrigerate for at least 8 hours, or overnight, to allow the chia pudding to thicken and set.
- 7
Before serving, top the pudding with a handful of fresh raspberries, a sprinkle of vegan granola, coconut flakes, and an extra drizzle of maple syrup, if desired.
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Matcha Raspberry Breakfast Pot
An energizing and vibrant breakfast to kickstart your day. This easy chia pudding features earthy matcha and a sweet-tart raspberry compote, layered beautifully in a jar. It's a perfect make-ahead option for busy mornings, packed with fiber and antioxidants.
Ingredients
- 175 ml unsweetened coconut milk (from a carton)
- 1.5 tsp matcha powder
- 1 tsp maple syrup or agave nectar
- 2 tbsp chia seeds
- 75 g fresh raspberries
- 1 tsp cornflour
- 1 tbsp water
- For topping Fresh raspberries
- For topping Vegan granola
- For topping Coconut flakes
- For topping Maple syrup or agave nectar
Instructions
- 1
First, make the raspberry compote. Add the fresh raspberries to a small saucepan over a medium heat. Cook for 3-4 minutes, stirring occasionally, until the berries have softened and started to break down.
- 2
In a small bowl, mix the cornflour with 1 tablespoon of water to create a smooth slurry. Pour this into the saucepan with the raspberries. Continue to cook for 1-2 minutes, stirring constantly, until the compote has thickened. Remove from the heat and set aside to cool completely.
- 3
While the compote cools, prepare the chia pudding. In a medium bowl, add the matcha powder, maple syrup, and 2 tablespoons of the coconut milk. Whisk vigorously until the matcha is completely dissolved and no lumps remain.
- 4
Stir the chia seeds into the matcha mixture. Then, pour in the remaining coconut milk and whisk everything together until well combined.
- 5
Once the compote is cool, spoon it into the bottom of a kilner jar or glass. Pour the matcha chia pudding mixture on top.
- 6
Seal the jar with a lid and refrigerate for at least 8 hours, or overnight, to allow the chia pudding to thicken and set.
- 7
Before serving, top the pudding with a handful of fresh raspberries, a sprinkle of vegan granola, coconut flakes, and an extra drizzle of maple syrup, if desired.
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 233 kcal
- Fat
- 10g
- Carbs
- 29g
- Protein
- 6g
- Fiber
- 12g
- Sugar
- 10g
- Sodium
- 20mg
Frequently asked questions
Can I use a different type of plant-based milk?+
Yes, almond, soy, or oat milk will also work well in this recipe. Using a creamier milk like oat or soy will result in a slightly thicker pudding.
Can I use frozen raspberries for the compote?+
Absolutely! Frozen raspberries work perfectly for the compote. You may just need to cook them for an extra minute or two to account for the extra water content.
How long can I store this in the refrigerator?+
This breakfast pot can be stored in an airtight container in the refrigerator for up to 3 days, making it great for meal prep.
Can I make this Matcha Raspberry Breakfast Pot ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
How should I store leftovers?+
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or plant milk if it has dried out a little.
Can I freeze Matcha Raspberry Breakfast Pot?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
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