If you loved the protein pancakes recipe we recently published and our gut-healthy dill pickle hot sauce, you’ll fall head-over-heels in love with this matcha raspberry chia bowl recipe.
The recipe was created by Alex Mazzucca and Cara Duerr, chefs and co-owners of the plant-based restaurant Seed to Sprout; which was featured on Food Network’s Diners, Drive-Ins, and Dives with Guy Fieri recently.
It’s a tasty and satisfying vegan meal you can have for breakfast, brunch or any time of day. The best part is that there’s no cooking required and all the ingredients come together quickly and easily (with mostly pantry items).
If you don’t have fresh raspberries in season, feel free to use frozen. The recipe is very forgiving!
Ingredients
- 1/2 cup chia seeds (I like this very affordable organic variety with free shipping)
- 2 cups filtered water
- 1/2 cup raw cashews
- 1/4 cup agave nectar (this one is hands-down the best and most affordable)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp matcha powder
- 1/8 tsp spirulina powder (I love this one the most and also add it to my women’s health shake recipe)
- 1 pinch sea salt
Toppings
- 1/4 cup unsweetened coconut flakes
- 1 cup fresh or frozen raspberries
- 2 tbsps chopped almonds
- agave nectar for drizzling
Instructions
- Place your chia seeds for your matcha chia pudding in a mixing bowl.
- In a high speed blender, blend all additional chia pudding ingredients until completely smooth.
- Pour over your chia seeds and mix to evenly distribute. Whisk every 5-10 minutes until the liquid is fully absorbed and the chia seeds have become gelatinous. Refrigerate for at least 30 minutes before serving.
- Assemble your chia bowls by evenly distributing your matcha chia pudding into two large cereal, pasta or soup bowls.
- Top each with 2 tbsp of coconut flakes, half of your raspberries and 1 tbsp of chopped almonds.
- Drizzle with a bit more agave syrup if desired.
Healthy Matcha Raspberry Chia Bowl Recipe
Ingredients
- 1/2 cup chia seeds
- 2 cups filtered water
- 1/2 cup raw cashews
- 1/4 cup agave nectar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp matcha powder
- 1/8 tsp spirulina powder
- 1 pinch sea salt
Toppings
- 1/4 cup unsweetened coconut flakes
- 1 cup fresh or frozen raspberries
- 2 tbsps chopped almonds
- agave nectar for drizzling
Instructions
- Place your chia seeds for your matcha chia pudding in a mixing bowl.
- In a high speed blender, blend all additional chia pudding ingredients until completely smooth.
- Pour over your chia seeds and mix to evenly distribute. Whisk every 5-10 minutes until the liquid is fully absorbed and the chia seeds have become gelatinous. Refrigerate for at least 30 minutes before serving.
- Assemble your chia bowls by evenly distributing your matcha chia pudding into two large cereal, pasta or soup bowls.
- Top each with 2 tbsp of coconut flakes, half of your raspberries and 1 tbsp of chopped almonds.
- Drizzle with a bit more agave syrup if desired.
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