Preparation Steps

• Measure the matcha into a small bowl and whisk with the hot water until smooth and lump-free; set aside to cool slightly while you prepare the milk base.
• In a medium saucepan combine oat milk, sugar and agar-agar powder. Whisk briefly to distribute the agar, then bring the mixture to a gentle boil over medium heat, stirring frequently so nothing sticks.
• Once the milk reaches a full boil, reduce heat to low and simmer for 3 minutes, stirring constantly, until the agar and sugar are completely dissolved and the liquid feels slightly thickened.
• Temper the bloomed matcha by stirring a few tablespoons of the hot milk into the matcha bowl to loosen it, then pour the matcha back into the saucepan along with the vanilla extract. Whisk until evenly colored.
• Strain the pudding mixture through a fine-mesh sieve into a measuring cup or bowl with a spout to remove any clumps. Divide the warm pudding among four serving glasses or jars.
• Let the cups cool on the counter for 10 minutes, then transfer to the fridge and chill uncovered until fully set, about 1 1/2 hours (or up to 3 hours for firmer texture).
• When the pudding is set, assemble each parfait: spoon a layer of coconut yogurt over the matcha pudding, sprinkle with granola, add a generous handful of blueberries, and repeat once if your glass allows.
• Finish each parfait with a light dusting of matcha powder and serve chilled. If preparing ahead, keep toppings separate and add just before serving to preserve crunch.