This Matcha Chia Pudding is creamy, sweet, and absolutely divine. It's full of wonderful vanilla flavor and packed with superfood matcha powder. It's a super tasty energizing breakfast, that is easy to make with just 6 ingredients.
Table of contents
If you follow me you've probably noticed I love chia seeds. I mix them in smoothies and oatmeals. Even desserts. They are versatile little seeds. You can add them and combine them in almost any meal. Chia seeds are tiny but powerful. They are packed with fiber, and healthy Omega-3 important for our heart health. Also, Omega-3 boosts our brain and reduces inflammation. (1)
The benefits of chia seeds are numerous but probably most popular way to enjoy them is in chia pudding. Chia pudding ticks all my boxes. It packs everything - looks, flavor, and nutrients. Plus, it's the easiest breakfast ever, and totally adaptable.
This Matcha Chia Pudding is my latest creation. It's incredibly delicious, sweet, perfectly flavored, so dense, and beautiful. It's loaded with fibers, proteins, basically, everything you need to start the day right - energized and happy. Plus, it packs incredible superpowers from superfood matcha.
Why you need to try this Matcha Chia Pudding?
- It's incredibly creamy and extra delicious.
- It's packed with fibers, proteins, and superfood matcha green tea.
- It's very filling - it will keep you full for hours.
- It's made with 6 simple ingredients without unhealthy processed sugars.
- It's easy, made in 15 minutes and so addictive.
- Great breakfast, post-workout meal, or light afternoon dessert!
Ingredients used
This matcha chia pudding recipe is very simple. You will only need six simple ingredients.
- Chia seeds. You can use black chia seeds or white chia seeds.
- Milk. I used unsweetened almond milk.
- Full-fat coconut milk: I used it to make chia pudding more creamy and to make it more nutritious.
- Matcha powder: Make sure you use ceremonial grade matcha powder.
- Sweetener. I used pure maple syrup. You can use other sweeteners. Please check the "Sweetener recommendation" section below.
- Vanilla extract. Just a splash is enough to make this beauty taste even more delicious.
How to make Matcha Chia Pudding
This chia pudding recipe is easy to make. You will need basic kitchen tools: bowl, and whisk.
Step by step instructions
- Start with measuring all the ingredients. I like to use measuring cups.
- Place chia seeds in a bowl.
- Add in coconut milk and almond milk. Then add sweetener and vanilla extract. Mix chia seeds using the whisk or the spoon.
- Next, add matcha powder. Mix chia seeds until smooth and not clumped.
- Leave chia pudding to rest for 15 minutes. Seeds will start to absorb the liquid and expand forming the chia pudding.
- Mix the chia seeds halfway through. That way, chia seeds will absorb liquid equally, and there will be no lumps.
- If chia pudding is too dense, add in more liquid (milk). Also, this is a good time to try the chia pudding and add more sweetener if desired.
- Transfer chia pudding to another bowl, split the servings if you like.
- Add toppings (optional): I used coconut yogurt. Be creative and add toppings you like.
- Serve and enjoy!
- This makes 2 bowls that serve 2 people as full meal.
Substitutions
- You can substitute almond milk with dairy or any other non-dairy milk - organic soy milk, cashew milk, coconut, or oat milk.
- You can substitute maple syrup and use honey. Make sure honey is in liquid form. See "Sweetener recommendation" below for more options.
Recipe variations
- This recipe is vegan.
- Make it keto. Use low-carb sweetener. Add in 1 teaspoon of MCD oil.
- Make it weight-loss friendly. Replace ½ cup coconut milk with ¼ regular milk to cut down calories. Use low-carb sweetener.
- Make it with protein powder. Add a scoop of vanilla protein powder to a chia mixture. This will transform chia pudding into a great protein packed post-workout meal. Note: you may need to add more milk as protein powder absorbs liquids. Also, no need to add sweetener or extra vanilla extract.
Tips for storing
- Keep leftovers sealed in a bowl or jar for up to 2 days in the fridge.
- This recipe is suitable for meal-prepping. Make chia pudding and put it into a jar with a lid. Save in the fridge. In the morning, just add toppings and enjoy!
Recipe tips
- The chia pudding ratio I used here is ⅓ cup chia seeds per 1 ¼ cup of liquid (milk). This makes nice creamy chia pudding.
- If you let the chia pudding sit overnight, it will become very thick so you may need to add a bit more liquid. Lightly stir after adding the liquid, don't overmix.
Sweetener recommendation
I used pure maple syrup in this matcha chia pudding recipe. Maple syrup is unprocessed sugar, it gives mild sweetness and has fewer sugary calories. You can use other sweeteners.
- You can use date syrup or liquid honey.
- Use liquid stevia or any liquid low-carb sweetener for the keto / low-carb option.
- Coconut sugar or any other cristal sugar won't work well here. It will not dissolve well in chia mixture.
This green tea chia pudding is creamy perfection. Mildly sweet and packed with flavors. But it's more than just delicious. It packs all the needed nutrients, fibers, proteins, Omega-3s, and powerful antioxidants. Ideal breakfast that can be served as a light afternoon dessert too.
Give it a try, and let me know what you think in the comments below.
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📖 Recipe
Matcha Chia Pudding
Ingredients
- ¼ cup chia seeds
- ¾ cup unsweetened almond milk
- ½ cup full-fat coconut milk
- 1 teaspoon matcha powder
- ½ teaspoon vanilla extract
- 1 tablespoon pure maple syrup
Instructions
- Place chia seeds in a bowl. Add in coconut milk, almond milk, maple syrup and vanilla extract. Mix chia seeds using the whisk or the spoon.
- Add in matcha powder. Mix chia seeds until smooth and not clumped.
- Leave chia pudding to rest for 15 minutes. Seeds will start to absorb the liquid and expand forming the chia pudding.
- Mix the chia seeds halfway through.
- If chia pudding is too dense, add in more liquid (milk). Also, this is a good time to try the chia pudding and add more sweetener if desired.
- Transfer chia pudding to another bowl, split the servings if you like.
- Add toppings (optional): I used coconut yogurt. Be creative and add toppings you like.
- Serve and enjoy!
Notes
- You can substitute almond milk with dairy or any other non-dairy milk - organic soy milk, cashew milk, coconut, or oat milk.
- You can substitute maple syrup and use honey. Make sure honey is in liquid form. See the "Sweetener recommendation" section for my suggestions.
- Keep leftovers sealed in a bowl or jar for up to 2 days in the fridge.
- This recipe is suitable for meal-prepping. Make chia pudding and put it into a jar with a lid. Save in the fridge. In the morning, just add toppings and enjoy!
Tara says
Such a wonderful use for matcha! It looks so good. I love that sweet and creamy texture.
Irena says
Love match and love chia pudding, so this was a delight to make. The texture was really nice and the flavor was subtle yet recognisable matcha. A real pick-me-up, too.
Sisley White - Sew White says
I love the colour so much! I I want to dive in.