This matcha chia pudding is the perfect healthy breakfast! It's light, yet creamy and filling, and is loaded with matcha green tea flavor. This recipe only calls for 5 ingredients and is great for anyone who is looking for a quick, easy, grab and go meal!
Chia pudding is great to enjoy for breakfast, as a snack, or as a light dessert. It stays fresh for a week so it's perfect for those of you who love to meal prep!
This recipe is vegan, gluten-free, and is rich with plant-based protein.
This matcha chia pudding is so quick to throw together and calls for 5 basic ingredients! Hopefully you have most of them on hand already.
- Chia Seeds: the star of the show! You can use white or black chia seeds for this recipe. I went with black chia seeds, as I had them on hand.
- Non-Dairy Milk: I used a combination of coconut milk and homemade oat milk. You can of course just use one type of milk and whichever you prefer! I just find that the addition of coconut milk makes this chia pudding extra creamy.
- Matcha Powder: you can use either ceremonial grade matcha or culinary grade matcha for this recipe. I chose to go with ceremonial grade, as it's a bit richer and smoother in texture, and what I had on hand. Either way, make sure you're buying a high quality matcha powder that's a nice bright green color!
- Vanilla: a must!!
- Maple Syrup: to act as our natural sweetener.
- Optional: a dash of cinnamon! I feel like it really enhances the overall flavor.
How to Make Matcha Chia Pudding
Chia pudding is incredibly easy and quick to make! It only takes a few minutes to prep, then it gets put in the fridge overnight or for at least 1 hour in order for it to set.
- Add all ingredients to a large bowl and whisk vigorously to combine. No clumps of matcha powder should be remaining. The mixture will get slightly foamy while whisking it. Don't worry, the foam will go down once you stop whisking and the mixture is able to relax.
- Let the mixture sit for 5 minutes then mix it once more to ensure that the chia seeds don't sink to and settle at the bottom of the pudding before refrigerating.
- Cover the bowl with a dish towel or divide the chia pudding into 3-4 mason jars and seal each with a lid.
- Refrigerate overnight, or for at least 1 hour, in order for the chia pudding to set. When you're ready to eat, remove from the fridge, add your preferred toppings, and enjoy!
I love this recipe as is but here are a few variations you can try that will work perfectly!
- Leave out the coconut milk and use only one non-dairy milk. You can use oat milk, almond milk, soy milk, honestly whichever you prefer will work!
- Use agave instead of maple syrup. I would not recommend leaving out a sweetner entirely, as matcha can be pretty bitter on it's own.
- Blend it if you don't love the texture of chia seeds! Blending the chia seed pudding mixture will give it the consistency of a regular, creamy pudding.
You can leave your matcha chia pudding as is, or feel free to top it with one or more of these suggestions:
- Coconut cream
- Vegan vanilla yogurt
- A sprinkle of matcha powder
- Fresh berries (raspberries are wonderful with this!)
- Coconut flakes
- Mint extract
- Slivered almonds
- Cacao nibs or carob chips
- Whisk!! Make sure you whisk all the ingredients well initially (until foamy), and then again after 5 minutes before refrigerating the pudding. This will ensure that you don't get any clumps of chia seeds or matcha powder and that the seeds don't all sink to the bottom while the pudding is setting.
- For the best texture refrigerate the chia pudding overnight. This gives the chia seeds ample time to absorb the milks and get that classic creamy texture.
- Add an extra tablespoon or two of milk if the chia pudding is too thick after you've refrigerated it.
- Add toppings right when you're ready to eat! If you add your toppings before the chia pudding has set, some of them will sink to the bottom. Even if you add the toppings after the pudding has set but a day or two before you plan to eat it, the toppings with get soggy.
This matcha chia pudding will keep for 5-7 days in an airtight container in the fridge. You could also freeze the chia pudding for up to 3 months in an airtight container or bag. To defrost, just move the frozen chia pudding to the fridge.
Yes! This chia pudding is the perfect recipe for meal prep. Make a big batch on Sunday night, put it in the fridge, and you're good to go come Monday morning for the entire week!
Chia seeds have so many health benefits! Chia seeds are small but mighty nutrient powerhouses. To name a few things, they're loaded with fiber, protein, omega-3 fatty acids, antioxidants, and various micronutrients.
Like chia seeds, matcha powder has many health benefits. Matcha is high in antioxidants, is an anti-inflammatory, is rich in fiber and vitamins, and has been known to help prevent diseases.