Yogi Tea-infused apricots add delightfully fruity flavor to this nutrient-dense chia pudding breakfast bowl made with fresh seasonal fruit and cashew milk yogurt.

Cashew Chia Pudding with Yogi Green Tea Passion Fruit Matcha & Lemon Ginger Tea Caramelized Apricots

Recipe & Images: @diningwithdiana


  • 1/2 c water

  • 1 bag – Yogi Tea Green Tea Passion Fruit Matcha Tea 

  • 1 bag – Yogi Lemon Ginger Tea

  • 1 tbsp Coconut Sugar (optional)

  • 3 Apricots, pitted & halved

  • Avocado oil

  • 1 container unsweetened Cashew or plant-based yogurt

  • 2 tablespoons Chia Seeds

  • Hemp Seeds, Pitted & Sliced Cherries, and Blackberries (optional garnish)


  • Bring water to a boil and steep Yogi Green Tea Passion Fruit Matcha tea and Yogi Lemon Ginger tea bags for 5 mins.

  • Add coconut sugar (optional) and stir until dissolved.

  • Allow Yogi tea mixture until cooled, then pour into a shallow dish.

  • Add apricots cut-side down; place in the fridge to marinate overnight.

  • Remove apricots from tea and reserve remaining liquid. Lightly pat apricots dry.

  • Place cast iron skillet or pan over medium heat.

  • Add avocado oil and place marinated apricots cut-side down. Sear for 2 minutes; remove from heat.

  • Add 2 tbsp chia seeds to reserved tea and allow to gel for 15 mins.

  • Mix with cashew yogurt and serve with apricots; top with hemp seed, blackberries and cherries if desired.


Enjoy & Be Well!