Are you a Matcha Latte lover? Then this Matcha Chia pudding is for you! Full of matcha flavour mixed with creamy chia pudding and a hint of vanilla. Super easy to make and a great healthy breakfast that is both vegan and gluten-free.
Making this Matcha Chia Pudding is easy, all you need is:
- Almond milk, I love unsweetened almond milk and use it in most of my recipes. You can also substitute for any other kind of plant based milk, or regular milk for non vegan.
- Chia seeds, they are high in fiber, antioxidants and protein
- Maple syrup, agave syrup or other liquid sweetener can also be used.
- Vanilla bean paste, I love this intense flavor of vanilla. Can also be substituted for vanilla extract.
- Coconut yogurt or other plant based yoghurt. Use whatever yoghurt is your favorit, but a thick consistency works best.
- Matcha powder, add 1-2 teaspoon matcha depending on how strong flavour you like. I like to use a good quality matcha powder for a bright color and better taste.
TIPS FOR MAKING CHIA PUDDING:
- Stir the chia seeds into the milk mixture well, and then stir again! This will prevent lumps of chia seeds forming in you chia pudding.
- For best results, let the chia pudding cill out in the fridge overnight. If you are short on time, chill for a minimum of 4 hours.
- Taste the chia pudding before adding maple syrup, I don’t like it so sweet, sometimes I don’t add any sweetener at all. I find the almond milk has a sweet flavor on its own. Agave syrup or coconut sugar can also be used.
- Matcha powder, stir it well in a little hot water until no more lumps remain, if needed add little more water.
How long does chia pudding last in the fridge?
If stored properly in an airtight container without fresh berries or fruit, the chia pudding will be good for up to 5 days. This makes it great for meal prep! Double or triple this Matcha Chia Pudding and store in individual or in one big container and take out a portion at the time. Wait to top it with fresh berries or fruit until serving and enjoy your chia pudding all week!
How do I prevent lumps from the matcha powder?
Have you ever gotten served a lumpy matcha latte? Let me tell you, not good… To prevent those unwanted lumps first mix the matcha powder with a little hot water. Stir very well until no more lumps remain. Then add the rest of the ingredients. I don’t recommend skipping this step.
Best toppings for chia pudding?
This is the time to get creative! Such a great and easy way to change up this recipe, especially if you’re doing meal prep for the whole week. Some of my favourite toppings are: Yoghurt, nuts, fresh fruit and or berries. Use your favourites!
FOR MORE EASY AND HEALTHY CHIA PUDDINGS, CHECK OUT THIS RECIPES:
Are you a Matcha Latte lover? Then this Matcha Chia pudding is for you! Packed full of matcha flavour mixed with creamy chia pudding and a hint of vanilla. Super easy to make and a great healthy breakfast that is both vegan and gluten-free.
- 1 cup almond milk (unsweetened)
- 4 tablespoon chia seeds
- 4 tablespoon coconut yogurt or other plant based yoghurt
- 1-2 tablespoon maple syrup
- ½ teaspoon vanilla paste (or 1 teaspoon vanilla extract)
- 1-2 teaspoon matcha powder
Add the matcha powder and 1 tablespoon hot water to a bowl. Stir well until no more lumps remain.
Stir in the chia seeds and almond milk, let sit 1 min then mix well again. Add the yoghurt, vanilla and maple syrup and mix well again.
Pour into 2 serving glasses, cover and place in the fridge for at least 4 hours or preferably over night until it thickens.
Serve with a little youghrt and a dusting of matcha powder.