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Matcha Chia Seed Pudding
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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!
Prep Time5 minutes
Refrigeration Time4 hours
Total Time4 hours 5 minutes
Course: Breakfast
Cuisine: American
Keyword: chia pudding, chia seeds, matcha, matcha chia pudding
Servings: 1 people
Calories: 176kcal
Author: Elise Shivamber

Ingredients

  • ½ Cup Dairy-Free Milk
  • 2 tablespoon Chia Seeds
  • 1 teaspoon Sweetener Honey or Maple Syrup
  • ½ teaspoon Matcha Powder

Instructions

  • 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.

Notes

MATCHA POWDER. Use your favorite high-quality matcha powder for this matcha chia pudding. 
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.

Nutrition

Calories: 176kcal | Carbohydrates: 19g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 63mg | Potassium: 264mg | Fiber: 9g | Sugar: 3g | Vitamin A: 577IU | Vitamin C: 9mg | Calcium: 317mg | Iron: 3mg