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Matcha Chia Pudding Yogurt Bowl with Mango & Raspberry
Breakfast

Matcha Chia Pudding Yogurt Bowl with Mango & Raspberry

40 minServes 1Nutri-Score B€€
from @helentaylorrr11 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • matcha powder (pure matcha, 1 tsp)Pantry1 piece
  • hot water (hot)Beverages50 ml
  • yogurt (1 heaped tbsp, for the chia pudding)Dairy30 g
  • chia seeds (1 tbsp)Pantry12 g
  • honey (1 tbsp for the pudding + 1 tsp for the sauce)Pantry21 g
  • milk (only if needed to loosen)Dairy30 ml
  • fresh raspberries (a handful)Produce40 g
  • mango (peeled, half, sliced into wedges)Produce0.5 pieces
  • granola (any kind you like)Grains40 g
  • Greek yogurt (5% fat, for the bowl base)Dairy150 g
  • crunchy peanut butter (1 tbsp)Pantry15 g

per serving

Nutrition

616kcal

Carbs
78 g
Proteins
22 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk

step by step

Method

  1. Whisk the matcha

    • Whisk the matcha powder with the hot water until silky smooth.
    Step 1

  2. Make the chia pudding

    • Add the chia seeds, yogurt and honey and mix thoroughly.
    • If the mixture is already too thick, loosen it with a couple of tablespoons of milk.
    Step 2

  3. Chill the pudding

    • Place the chia pudding in the fridge until thickened and set.
    Step 3

  4. Make the raspberry sauce

    • Mash the raspberries with the honey in a small bowl.
    • Set aside, or heat gently if you prefer a warm jam.
    Step 4

  5. Prepare the mango

    • Peel and halve the mango.
    • Slice one half into vertical wedges.
    Step 5

  6. Assemble the bowl

    • Start with the yogurt and top with the matcha chia pudding in the centre.
    • Layer on the sliced mango, then the raspberry sauce.
    • Spoon the granola into one corner and the peanut butter into the last corner.
    • Drizzle with extra honey if desired.
    Step 6
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