Print

Creamy Vegan Matcha Chia Pudding for an Energizing Breakfast

Close-up of bright green matcha chia pudding topped with fresh raspberries, sliced almonds, and matcha powder.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, dairy-free Matcha Chia Pudding as a healthy make-ahead breakfast or an antioxidant-rich snack. It uses simple ingredients for a satisfying, fiber-rich start to your day.

Ingredients

Scale
  • 1/4 cup chia seeds
  • 1 cup full-fat coconut milk (from a can, shaken well)
  • 1 tablespoon maple syrup (or sweetener of choice)
  • 1 teaspoon ceremonial grade matcha powder
  • 1/2 teaspoon pure vanilla extract
  • Pinch of sea salt
  • Optional toppings: Sliced almonds, fresh berries, granola

Instructions

  1. In a medium bowl or jar, whisk together the chia seeds, coconut milk, maple syrup, matcha powder, vanilla extract, and salt until the matcha is fully dissolved and the mixture is uniform in color.
  2. Whisk vigorously again after 5 minutes to break up any clumps of chia seeds or matcha powder.
  3. Cover the bowl or seal the jar and refrigerate for at least 4 hours, or preferably overnight, until the pudding thickens to a creamy consistency.
  4. Before serving, stir the pudding well. If it is too thick, add a splash of water or extra coconut milk until you reach your desired texture.
  5. Divide the pudding into serving bowls. Top with sliced almonds, fresh berries, or granola for added texture.

Notes

  • For a higher protein breakfast, substitute half of the coconut milk with unsweetened soy milk or add one scoop of unflavored or vanilla plant-based protein powder during the initial mixing step.
  • To achieve the best vibrant green color, sift the matcha powder before adding it to the liquid ingredients.
  • This recipe is excellent for meal prep; it keeps well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://daisyrecipe.com/matcha-chia-pudding-recipe-creamy-vegan/