A simple superfood breakfast packed with goodness and a delicious, creamy flavor.
If you want something light, healthy, and slightly sweet to kickstart your day, chia pudding is always a great go-to. I love to batch-prep several jars at a time so I can grab them on my way out the door to work. This particular recipe adds matcha to the mix, imparting the chia pudding with a delicate earthy sweetness that’s perfectly balanced. As a bonus, they look beautiful, too; the gorgeous green color pops beautifully when I top the jars off with some fresh fruit or coconut cream.
Chia seeds are a fun ingredient to work with. When they absorb liquid—in this case, plant milk—they take on a dense, spoonable texture that’s somewhere between pudding and tapioca. And they’re great for you, too, full of protein, minerals, and healthy fats.
I find that when I’m feeling sluggish in the morning, a superfood-fueled breakfast perks me up and readies me to tackle the day. There’s minimal effort required here; just mix your ingredients together and pop them in the fridge. The longest step is waiting for them to gel in the fridge for a few hours. Then, they’re ready to go!
What is matcha?
Matcha consists of whole, high-quality, shade-grown tea leaves that are carefully cultivated, steamed, dried, and ground into a fine powder. This ingredient has ancient roots, going back as far as the Tang Dynasty in 7th-century China. In the 12th century, a Buddhist Japanese monk brought matcha to Japan, where it is, to this day, a beloved component of local culture. When whisked into milk, matcha powder disperses evenly and adds both color and flavor to the drink. Matcha is lightly earthy and vegetal, with a subtle sweet undertone.
How do I store leftovers?
Once mixed, I divide the pudding into airtight containers and refrigerate for up to 4 days. Stir before serving if it thickens more than you prefer.
Serving suggestions
I love to eat my matcha chia pudding with some crumbled up Homemade Granola. When you have some extra granola on hand, you can use it as a topping for Chocolate Chia Pudding, Chia Pudding With Coconut Milk, or Chia Seed Pudding With Mango And Blueberry.
Matcha Chia Pudding
Ingredients
- 2 teaspoons matcha green tea powder
- 1 cup nondairy milk such as almond or soy milk
- 1/4 cup chia seeds
- 1/2 tablespoon maple syrup
- Toppings: Raspberries and almonds optional
Instructions
- In a large bowl, whisk together the matcha green tea powder with the nondairy milk until it's smooth and there are no lumps.
- Mix in the chia seeds and maple syrup, ensuring the seeds are evenly distributed and not clumped together.
- Place the bowl in the refrigerator for at least 2 hours, or overnight, to allow the pudding to set and thicken.
- Once set, give the pudding a good stir, spoon into serving dishes, and top with raspberries and almonds if desired.
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