Matcha Chia Pudding
Imagine a nourishing plant-based breakfast that delivers a kick of energy and looks like a feature from a food magazine… This matcha chia pudding fits the description to a T, and only takes 5 minutes to prep.
I know that matcha can be an acquired taste, but if you’re a lover of matcha, this is the perfect recipe for you. It only takes a few minutes to prep, and you can enjoy this delicious and vibrant chia pudding for breakfast or as a snack.
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Why You’ll Love This Recipe
- The best breakfast is one you don’t have to cook in the morning. This matcha chia pudding thickens overnight, for you to grab and enjoy!
- Matcha gives a gentle lift without the jitters. If you’re not a coffee drinker, this is the perfect pick-me-up with long lasting energy.
- This recipe is a bonanza of textures! Creamy chia has some bite to it, balanced by yogurt and jammy berries.
- This matcha chia pudding is a gateway recipe to the world of colorful and delicious breakfast prep. If you love this recipe, check out the chocolate chia pudding, mango chia pudding, or berry chia pudding.
- Depending on the plant milk and yogurt you use, you can significantly increase your protein intake for the day.
Key Ingredients
- Chia seeds absorb liquid and form a gel-like pudding texture while adding fiber and other nutrients.
- Plant-based milk transforms chia from dry and crunchy seeds, to a creamy breakfast pudding.
- Matcha powder is the source of the beautiful green color. It has a slight earthy flavor and a mellow caffeine boost.
- Berries are cooked down to a simple compote for natural sweetness and acidity. It helps to balance the matcha flavor and the rich texture.
- Plant-based yogurt is the perfect topping that helps you digest the meal.
Hack It!
- Any plant-based milk works for this recipe: almond, soy, oat, cashew… Choose based on your preference or allegies.
- You can sub maple syrup for a different liquid sweetener like agave or date syrup.
- I know that fresh raspberries can be expensive. Feel free to use frozen berries or swap for mango, cherries, or blueberries.
- If you use flavored matcha (e.g. strawberry matcha), this recipe works just as well!
- Double the recipe if you have a larger household. Sometimes I also eat these matcha chia pudding jars as an afternoon snack, which is why it’s nice to have a few prepped!
- Get creative with toppings and boosts. Add seeds, nut butter, protein powder, cacao nibs and more!
How to Make Matcha Chia Pudding
Step 1: In a container, stir together the plant-based milk, maple syrup and chia seeds. Using a fine mesh sieve, add in the 2 teaspoons of matcha powder and whisk to combine until everything is fully integrated.
Step 2: Place in the fridge to thicken for at least 2 hours.
Step 3: White the make the berry topping. In a pan over medium heat, cook the raspberries. Using a wooden spoon or spatula, mash until you achieve a jam like consistency. Set aside to cool.
Step 4: Once set, split the matcha chia pudding into 3 small jars, top with the the raspberry compote, and then a big dollop of plant-based yogurt. Seal, and store in the fridge for up to 4 days.
Frequently Asked Questions
Absolutely. Frozen raspberries or strawberries cook down into compote easily.
It thickens after about 1-2 hours, but overnight gives the best texture.
Up to 4 days in sealed containers in the fridge.
If you enjoy the matcha chia pudding but don’t like vegan yogurt or raspberries, you can customize this breakfast. Top with frozen berries, nut butter, cacao nibs, or other fresh fruit.
More Plant-Based Breakfast Recipes
- Banana Oatmeal Muffins
- High Protein Overnight Oats
- Vegan Yogurt Parfait
- Nut and Seed Energy Bars
- Homemade Protein Powder
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The Recipe: Matcha Chia Pudding
Ingredients
- 1½ cups high protein non-dairy milk, I use Silk, soy milk is also great for protein
- 1½ tsp maple syrup
- ¼ cup chia seeds
- 2 tsp matcha powder
- 1½ cups raspberries or strawberries
- 1 cup plant-based yogurt
Equipment
- 3 Jars small
- Fine mesh sieve
- small pan
- Spatula or wooden spoon
Instructions
- In a container, combine the plant-based milk, maple syrup and chia seeds. Stir. Using a fine mesh sieve, add in the 2 teaspoons of matcha powder, or more as desired for color. Using a whisk, combine until everything is evenly distributed. Place in the fridge to thicken for at least 2 hours.
- White the matcha chia pudding sets, in a pan over medium heat, add the raspberries. Using a wooden spoon or spatula, mash until you achieve a jam like consistency. Set aside to cool. This is your raspberry compote.
- Now assemble. Transfer the matcha chia pudding into 3 small jars, top with the the raspberry compote, and then a big dollop of plant-based yogurt on top. Seal, and store in the fridge for up to 4 days.
Notes
- Any plant-based milk works for this recipe: almond, soy, oat, cashew… Choose based on your preference or allegies.
- You can sub maple syrup for a different liquid sweetener like agave or date syrup.
- I know that fresh raspberries can be expensive. Feel free to use frozen berries or swap for mango, cherries, or blueberries.
- If you use flavored matcha (e.g. strawberry matcha), this recipe works just as well!
- Double the recipe if you have a larger household. Sometimes I also eat these matcha chia pudding jars as an afternoon snack, which is why it’s nice to have a few prepped!
- Get creative with toppings and boosts. Add seeds, nut butter, protein powder, cacao nibs and more!