The Sol Journal

Hojicha Chia Pudding

recipes

Hojicha Chia Pudding

30 September, 2025

A delicious way to support your hormones and digestion—this layered chia pudding combines the earthy flavour of hojicha with vanilla plant protein for a satiating breakfast that delivers calm, steady energy.

SERVES 2 GLUTEN-FREE | DAIRY-FREE | REFINED SUGAR-FREE

Start your morning with a nourishing breakfast that’s as energising as it is calming. This layered chia pudding combines the roasted, nutty flavour of hojicha with creamy vanilla for a delicious breakfast. Thanks to the chia seeds and our Embody Organic Plant Protein, each serve delivers a protein rich boost to keep you feeling fuller for longer and support hormonal health. The hojicha brings gentle antioxidants and a low-caffeine lift—perfect if you want steady energy without the jitters of coffee.

Ingredients

Hojicha layer

¼ cup white chia seeds
2 tsp Organic Hojicha Powder
2 tsp raw honey
1 cup unsweetened plant-based milk (such as almond or oat)

Vanilla layer

¼ cup white chia seeds
1 tbsp Embody Organic Plant Protein – Vanilla
2 tsp raw honey
1 tsp vanilla bean extract
1 cup unsweetened plant-based milk

Method

  1. In a medium bowl, whisk together the chia seeds, hojicha powder, honey and plant milk until well combined. Let the mixture sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 2 hours, or until thickened.
  2. In a separate bowl, mix the chia seeds, vanilla protein powder, honey, vanilla extract and plant milk. Stir well, rest for 5 minutes, then stir again. Cover and refrigerate for at least 2 hours, or until set.
  3. Once both layers have set, spoon the vanilla chia pudding evenly into the base of serving glasses or jars. Carefully layer the hojicha chia pudding on top, using the back of a spoon to smooth and separate the layers.
  4. Finish with a handful of fresh raspberries, or your choice of seasonal fruit. Enjoy straight away, or refrigerate overnight for a ready to go breakfast, snack or dessert.