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Matcha chia pudding made with simple ingredients that tastes great. I have a few chia pudding recipes on the blog now and this one might be my new favorite. It’s made with pure matcha powder for antioxidants, collagen powder for protein and maple syrup for sweetness. Prep this before a busy week and your breakfast is set! There’s nothing better than a breakfast or snack that you can look forward to and enjoy.
MATCHA CHIA PUDDING INGREDIENTS
Almond Milk: I recommend using an unsweetened plain or vanilla almond milk for this recipe, as I’ve found almond milk works best for chia pudding texture. If you have a preference or allergy, you can of course use coconut milk, cashew milk, or essentially any other milk.
Maple Syrup: Maple syrup is used to sweeten the chia pudding and add some extra flavor. If you prefer a less sweet flavor, feel free to use less than three tablespoons or even completely omit it. Honey or monk fruit sweetener could also be used a substitute.
Vanilla Extract: Vanilla extract is also used in this recipe to add some extra flavor. If you’d like to omit it you can, but I recommend using it. Feel free to experiment with other flavors like almond extra as well.
Matcha: Matcha is of course the key ingredient to this matcha chia pudding. I don’t have a specific brand that I recommend, but be sure you use a matcha that has no added ingredients or added sugar if you’d like to keep this recipe paleo-approved.
Collagen: An optional add-in to the matcha chia pudding is collagen powder, collagen adds some extra protein to the recipe and also helps make the texture extra creamy. Depending on if you use the collagen or not, you may need to extra almond milk, which you can add after the pudding has set.
Chia Seeds: You can use white or black chia seeds for the chia pudding, they both will work exactly the same. You can find chia seeds at essentially any grocery store, I even buy mine on Amazon! Chia seeds are a great source of fiber and omega-3 fatty acids.
Coconut Milk: If you’d like to add the coconut whip topping to your chia pudding, you’ll just need one 15oz can of full-fat coconut milk. The whip is made by mixing the hardened top part of the coconut milk with an electric mixer. So good!
How To Make Matcha Chia Pudding
Step One: In a large mixing bowl, add the almond milk, maple syrup and vanilla extract first. Whisk to combine the ingredients.
Step Two: Add in the matcha powder and collagen powder and whisk again using force so that the matcha and collagen dissolves into the almond milk as much as possible.
Step Three: Mix in the chia seeds last to avoid clumping. Whisk the chia seeds immediately as they’re added to the mix and continue to whisk until it’s uniform.
Step Four: Transfer the mix into four small (8oz) or two large (16oz) mason jars and place in the refrigerator. Allow at least one hour and ideally overnight to let the chia pudding set.
Step Five: To make the optional whipped topping, simply remove the can of coconut cream from the refrigerator and spoon the hardened top part into a mixing bowl. Whip with an electric mixer on high speed until it is light and fluffy.
Step Six: Remove the chia pudding from the refrigerator and top with the whipped coconut cream. Add any other desired toppings, like fresh fruit or honey, and enjoy. Refrigerate for up to six days.
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MATCHA CHIA PUDDING
4
servings5
minutes1
hourGluten Free, Dairy Free, Paleo, Vegan
Matcha chia pudding made with simple ingredients that tastes great. I have a few chia pudding recipes on the blog now and this one might be my new favorite. It’s made with pure matcha powder for antioxidants, collagen powder for protein and maple syrup for sweetness. Prep this before a busy week and your breakfast is set! There’s nothing better than a breakfast or snack that you can look forward to and enjoy.
Ingredients
1 + 3/4 cups unsweetened almond milk
3 tbsp maple syrup
1 tsp vanilla extract
2 tsp matcha powder
2 tbsp collagen powder (optional)
1/3 cup chia seeds
1 15oz can full-fat coconut milk, refrigerated (optional)
Directions
- In a large mixing bowl, add the almond milk, maple syrup and vanilla extract first. Whisk to combine the ingredients.
- Add in the matcha powder and collagen powder and whisk again using force so that the matcha and collagen dissolves into the almond milk as much as possible.
- Mix in the chia seeds last to avoid clumping. Whisk the chia seeds immediately as they’re added to the mix and continue to whisk until it’s uniform.
- Transfer the mix into four small (8oz) or two large (16oz) mason jars and place in the refrigerator. Allow at least one hour and ideally overnight to let the chia pudding set.
- To make the optional whipped topping, simply remove the can of coconut cream from the refrigerator and spoon the hardened top part into a mixing bowl. Whip with an electric mixer on high speed until it is light and fluffy.
- Remove the chia pudding from the refrigerator and top with the whipped coconut cream. Add any other desired toppings, like fresh fruit or honey, and enjoy. Refrigerate for up to six days.
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