Matcha Chia Seed Pudding

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This matcha chia pudding is an adaptation of my basic 3 ingredient chia pudding. This recipe adds a small spoonful of matcha for a tasty antioxidant-packed breakfast!

It’s no secret that I’m obsessed with green tea. I inherited it from my mom who has her favorite tropical green tea on stock at all times. I love green tea, but anything with matcha feels special. The color is so bright and beautiful, the taste is stronger, and did I mention all the health benefits?!

WHAT IS MATCHA

Green tea is already a top superfood, and matcha is a Japanese powder made from dried green tea leaves. Matcha is a stronger version of green tea, because you toss green tea leaves after steeping. With matcha, you use the powder and thus ingest the entire leaf.

WHAT DOES MATCHA TASTE LIKE

Matcha has a bitter and earthy taste. It is a stronger version of green tea.

HEALTH BENEFITS OF MATCHA

Matcha is high in antioxidants. Because you’re ingesting the leaves your body intakes more of the antioxidants. Matcha contains a more concentrated amount of caffeine than green tea. It gives a more calming caffeination. Some say matcha has as many antioxidants as 10 cups of green tea!

HOW TO BUY AND STORE MATCHA

You will often find that labels for matcha say ceremonial grade or ingredient grade. Unfortunately, those labels do not help as a marker of quality. Instead look to confirm that the origin is from Japan. The color should always be a bright, almost neon green.

Whole tea leaves keep longer than powders, so it is best to store matcha powder in the refrigerator.

HOW TO MAKE MATCHA CHIA PUDDING

Making matcha chia seed pudding is a quick few steps and is an easy meal prep breakfast.

STEP ONE: Add chia seeds to an airtight jar.

STEP TWO: Add matcha powder.

STEP THREE: Add milk and sweetener.

STEP FOUR: Stir to incorporate. Let sit for a few minutes and then stir again.

STEP FIVE: Into the fridge for at least four hours and up to seven days.

TIPS FOR MAKING MATCHA CHIA SEED PUDDING

• MATCHA POWDER. Use your favorite high-quality matcha powder for this matcha chia pudding. My go-to is from The Reserve. I used their Vanilla Matcha. They have many different premium flavors from Chocolate to Mango or Strawberry. Use code EliseTriesToCook30 for 30% off!
• MILK. Use your favorite kind. I always like to use oat milk, but coconut milk can create a thicker, creamier chia pudding.
• SWEETENER. I find matcha powder to be bitter without any sweetener. Make sure to add your preference of sweetener: maple syrup or honey are my favorites. Adding sweetener also makes sure that the chia seed pudding thickens.
• CONSISTENCY. If you have a thing about consistency, you can always blend your chia seed pudding. You can also sift your matcha powder before integrating into the chia pudding.

Matcha Chia Seed Pudding

This matcha chia pudding is an adaptation of my basic 3 ingredient chia pudding. This recipe adds a small spoonful of matcha for a tasty antioxidant-packed breakfast!

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Recipe by Elise Shivamber

0 from 0 votes

Course: Breakfast and BrunchCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

0

minutes

Calories

220

kcal

Ingredients

• 1/2 Cup Dairy-Free Milk

• 2 TBSP Chia Seeds

• 1 TSP Sweetener (Honey or Maple Syrup)

• 1/2 TSP Matcha Powder

Directions

• Pour chia seeds into airtight jar.
• Add matcha powder, sweetener and milk to jar.
• Mix well to incorporate (you can use a small whisk or a spoon). Leave to sit for a few minutes then stir again.
• Leave in the fridge for at least four hours and up to seven days.
• When ready to enjoy, eat as is or top with granola, nuts or berries.

Tips & Tricks

• MATCHA POWDER. Use your favorite high-quality matcha powder for this matcha chia pudding. My go-to is from The Reserve. I used their Vanilla Matcha. They have many different premium flavors from Chocolate to Mango or Strawberry. Use code EliseTriesToCook30 for 30% off!
• MILK. Use your favorite kind. I always like to use oat milk, but coconut milk can create a thicker, creamier chia pudding.
• SWEETENER. I find matcha powder to be bitter without any sweetener. Make sure to add your preference of sweetener: maple syrup or honey are my favorites. Adding sweetener also makes sure that the chia seed pudding thickens.
• CONSISTENCY. If you have a thing about consistency, you can always blend your chia seed pudding. You can also sift your matcha powder before integrating into the chia pudding.
• STORAGE. I like to use small Weck jars with clamps, they’re the perfect size! I find them here.

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