Matcha Chia Pudding

Michelle Davis

Matcha chia pudding is a no-cook breakfast or dessert made by whisking earthy, antioxidant-rich matcha into plant milk and letting chia seeds set overnight into a thick, spoonable pudding. A touch of maple syrup balances the grassy bitterness of the matcha. Prep takes about five minutes, with a minimum of four hours in the refrigerator to firm up.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Breakfast

Cuisine Fusion / Other

Servings bowls

Calories 266 kcal

Equipment

Medium mixing bowl
Whisk
Measuring cups and spoons
Refrigerator

Ingredients

Chia Pudding

2 cups unsweetened almond milk or any preferred plant-based milk
3 tablespoons pure maple syrup adjust to taste
2 teaspoons ceremonial grade matcha powder sifted for best texture
0.5 teaspoon pure vanilla extract
0.25 teaspoon fine sea salt
0.5 cup chia seeds organic preferred

Garnishes

1 cup fresh berries such as blueberries, raspberries, or sliced strawberries
½ cup toasted coconut flakes unsweetened
8 leaves mint for garnish

Instructions

In a medium mixing bowl, whisk together the almond milk, maple syrup, sifted matcha powder, vanilla extract, and sea salt until smooth and no lumps remain. Look for a vibrant green hue and a silky consistency.
Slowly sprinkle the chia seeds into the matcha milk mixture while whisking constantly to avoid clumping.
Let the mixture sit for 10 minutes, then whisk thoroughly again to redistribute the chia seeds evenly, ensuring a uniform texture.
Cover the bowl and refrigerate for at least 10 hours (preferably overnight) until thickened. The chia pudding should be thick, slightly gelatinous yet creamy.
Before serving, give the pudding a quick stir. Spoon into individual bowls or glasses.
Top with fresh berries, toasted coconut flakes, and a few sprigs of mint for a colorful, fresh finish.

Notes

For added richness, swap half the almond milk with canned full-fat coconut milk.
If you don't have ceremonial grade matcha, a high-quality culinary grade is a good substitute but results in a slightly more bitter flavor.
Layer your pudding with fruit compote for an even more elegant presentation.

Nutrition

Calories: 266kcalCarbohydrates: 27gProtein: 7gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 1mgSodium: 349mgPotassium: 201mgFiber: 10gSugar: 13gVitamin A: 145IUVitamin C: 1mgCalcium: 330mgIron: 2mg

Keyword Healthy Breakfast, Japanese Fusion, Vegan Pudding

Tried this recipe?