10-Minute Creamy Matcha Chia Pudding for a Blissful Start

This 10-Minute Creamy Matcha Chia Pudding is a vegan, gluten-free delight that’s bursting with fiber and antioxidants, perfect for breakfast or a snack.

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Prep Time 10

Resting Time 5

Total Time 20

Servings: 2 cups

Course: Breakfast

Cuisine: Japanese

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chia Pudding

1/4 cup chia seeds
1 cup almond milk can substitute with oat or coconut milk
1-2 teaspoons matcha powder use ceremonial grade for best flavor
1 tablespoon agave syrup can substitute with honey or maple syrup

For Toppings

fresh fruit sliced bananas, berries, or coconut flakes
nuts or seeds optional, almonds or pumpkin seeds

Equipment

Medium Bowl
whisk
Measuring cups
Measuring spoons

Method

Step-by-Step Instructions

In a medium bowl, whisk together chia seeds and almond milk for about 1 minute until smooth and well combined.
Allow the chia and almond milk mixture to rest for 5 minutes, stirring gently halfway through.
Sift in matcha powder and whisk vigorously for another 1-2 minutes until evenly incorporated.
Transfer the mixture to cups and refrigerate for at least 20 minutes.
Check the texture before serving, adding additional almond milk if needed.
Spoon the pudding into bowls and top with fresh fruits and nuts.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 100mgPotassium: 300mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 2mg

Notes

Store the pudding in an airtight container for up to 5 days. For longer storage, freeze for up to 2 months and thaw in the fridge overnight.

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