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Matcha Chia Seed Pudding

An easy breakfast or snack recipe that's rich in protein, omega 3s and antioxidants
Prep Time5 minutes
Refrigeration time1 hour
Total Time1 hour 5 minutes
Course: Breakfast, Snack
Cuisine: American, Japanese
Keyword: easy, meal prep, quick
Servings: 2
Author: Ashlen Leonard

Ingredients

  • ¼ cup chia seeds
  • ½ tbsp matcha powder sifted
  • 1 tsp vanilla extract
  • 1 tbsp honey or maple syrup
  • 1 cup soy, coconut or dairy milk

Instructions

  • In a medium-sized bowl, combine the chia seeds and matcha together. I recommend sifting the matcha before adding it to the chia seeds. This helps reduce any clumps of matcha. If you love the taste of matcha, feel free to add up to 1 tbsp instead of 1/2 tbsp in this recipe. Mix well.
  • Pour in your choice of milk or plant-based beverage. Also add vanilla extract and either honey or maple syrup if you need a sweetener. Stir this until it’s well combined and all the chia seeds are covered in the milk.
  • Place the bowl in the fridge and allow the pudding to set for a minimum of 1 hour. You can leave it in the fridge overnight if you have the time.
  • Once it is set, serve it with your choice of toppings and enjoy!

Notes

Ingredient modifications

  • Chia seeds
    • Black and white chia seeds will both work with this recipe.
  • Honey or maple syrup
    • Opt for maple syrup to make this recipe vegan.
  • Milk
    • I recommend using soy or coconut milk. Soy milk is higher in protein compared to other plant-based milk. Coconut milk adds a creamy texture and deeper flavour. Almond or oat milk are also options in this recipe.

 

Texture modification:

If you’re not a big fan of the seedy texture, blending the chia pudding is always an option. Before you let the mixture set, toss it in the blender and blend for about 10 seconds, or until mostly smooth. Let it set for a minimum of 1 hour (ideally overnight). Serve as recommended.
Make sure to sift the matcha powder before adding it to the chia seed mixture. This helps prevent clumps of matcha powder in the final product.

 

Meal prep:

I recommend making a big batch of this recipe and keeping it in the fridge for 2-3 days. This way, you have a filling and nutritious option covered for breakfasts and snacks!