Name: Matcha Raspberry Chia Oat Pudding
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: International
Ingredients: 1/2 cup rolled oats; 1 tablespoon chia seeds; 1 teaspoon matcha powder; 1 cup milk (dairy or plant-based); 1 tablespoon honey or maple syrup; 1/2 teaspoon vanilla extract; 1/2 cup fresh or frozen raspberries; 1 tablespoon yogurt (optional)

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I make this Matcha Raspberry Chia Oat Pudding when I want a refreshing, nourishing breakfast that feels both energizing and satisfying. The earthy flavor of matcha blends beautifully with creamy oats and chia seeds, while the raspberries add a bright, fruity contrast. It’s layered, vibrant, and perfect for make-ahead mornings.

Why You’ll Love This Recipe

I love how this pudding combines texture and flavor in every spoonful. The oats and chia seeds create a thick, creamy base, while the matcha adds a subtle boost and beautiful green color. The raspberries bring natural sweetness and a slight tartness that balances everything perfectly.

I also appreciate how convenient it is. I can prepare it the night before and wake up to a ready-to-eat breakfast that feels wholesome and filling. Matcha Raspberry Chia Oat Pudding

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup rolled oats
1 tablespoon chia seeds
1 teaspoon matcha powder
1 cup milk (dairy or plant-based)
1 tablespoon honey or maple syrup
1/2 teaspoon vanilla extract
1/2 cup fresh or frozen raspberries
1 tablespoon yogurt (optional, for creaminess)

Directions

In a bowl or jar, I combine the rolled oats, chia seeds, and matcha powder, stirring well to evenly distribute the matcha.
I pour in the milk, honey or maple syrup, and vanilla extract. I stir thoroughly to prevent clumps.
I gently fold in the raspberries, lightly crushing a few of them to release their juices.
If I want extra creaminess, I stir in a spoonful of yogurt.
I cover the container and refrigerate for at least 4 hours or overnight, allowing the oats and chia seeds to absorb the liquid and thicken.
Before serving, I give it a good stir and add extra raspberries or toppings if desired.

Servings and Timing

Servings: 1–2 servings

Preparation time: 10 minutes
Chilling time: 4 hours or overnight
Total time: 4 hours 10 minutes (including chilling)

Variations

I sometimes blend the raspberries separately to create a smooth layer at the bottom for a more defined look. If I want more texture, I add sliced almonds or shredded coconut on top.

For extra protein, I mix in a scoop of vanilla protein powder or add more yogurt. I also enjoy swapping raspberries for strawberries or blueberries depending on the season.

Storage/Reheating

I store the pudding in a sealed container in the refrigerator for up to 3 days. The texture thickens over time, so I sometimes stir in a splash of milk before serving to loosen it slightly.

Since this dish is meant to be enjoyed chilled, reheating is not necessary. Matcha Raspberry Chia Oat Pudding

FAQs

Does the matcha taste strong?

I find the flavor mild and balanced. I can increase or decrease the matcha depending on how bold I want the taste.

Can I use quick oats instead of rolled oats?

I can use quick oats, but the texture will be softer and less chewy.

What if I don’t like chia seeds?

I can reduce the amount or omit them, though the pudding will be slightly less thick.

Can I make this vegan?

I simply use plant-based milk and maple syrup instead of honey to keep it fully vegan.

Why is my pudding too thick?

If it becomes too thick after chilling, I stir in a small splash of milk until it reaches my desired consistency.

Conclusion

I find this Matcha Raspberry Chia Oat Pudding to be a vibrant and energizing way to start the day. The creamy texture, subtle matcha flavor, and burst of raspberries make it both refreshing and satisfying. Whenever I want a nutritious breakfast that feels special yet effortless, I turn to this recipe.