Description
This Matcha Chia Pudding is a delicious and nutritious no-cook breakfast or snack that combines the earthy flavor of matcha green tea with creamy coconut and almond milk. Naturally sweetened with pure maple syrup, this pudding is packed with fiber and antioxidants, perfect for a wholesome start to your day or a healthy treat.
Ingredients
Scale
Chia Pudding Base
- 1/4 cup chia seeds
- 3/4 cup unsweetened almond milk
- 1/2 cup full-fat coconut milk
- 1 teaspoon matcha powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
Optional Toppings
- Coconut yogurt (or yogurt of choice)
Instructions
- Combine Ingredients: Place chia seeds in a bowl. Add coconut milk, almond milk, maple syrup, and vanilla extract. Mix the chia seeds thoroughly using a whisk or spoon to combine well.
- Add Matcha: Incorporate the matcha powder into the chia mixture. Stir until the matcha is fully dissolved and the mixture is smooth without clumps.
- Rest Pudding: Allow the chia pudding to rest for about 15 minutes. During this time, the chia seeds will absorb the liquid and begin to thicken the pudding.
- Mix Midway: About halfway through the resting period, stir the pudding again to prevent clumping and ensure an even texture.
- Adjust Consistency and Sweetness: If the pudding is too thick or dense, add more milk to loosen it. Taste and add more sweetener if desired.
- Divide and Serve: Transfer the pudding to serving bowls or jars. Add your favorite toppings, such as coconut yogurt, to enhance flavor and texture.
- Enjoy: Serve immediately or chill for a cooler treat. Best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Notes
- This recipe yields 2 servings, perfect as a full meal portion.
- Measurement used is US cup (240 ml).
- Substitutions: Almond milk can be swapped with dairy or any other plant-based milk like soy, cashew, coconut, or oat milk.
- Maple syrup can be replaced with honey (in liquid form) or other preferred liquid sweeteners.
- For a keto version, use a low-carb sweetener and add 1 teaspoon of MCT oil.
- To make this recipe weight-loss friendly, replace ½ cup coconut milk with ¼ cup regular milk and use a low-carb sweetener.
- Add protein by including a scoop of vanilla protein powder; increase milk quantity as needed due to absorption.
- Store leftovers sealed in a container or jar refrigerated for up to 2 days.
- Great for meal prepping; prepare in advance and top just before serving.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 10 g
- Protein: 4 g
- Cholesterol: 0 mg
