Looking for a healthy breakfast option? Give this easy matcha chia seed pudding a try! Jam packed with the goodness of matcha green tea and chia seeds, make it your new morning staple.
This matcha chia pudding is what I’ll have for breakfast or a mid-morning snack when I want something a little healthy.
It does require some planning ahead since it takes at least three hours to have the chia seeds gel together with the milk. I usually make it the night before and let it sit overnight in the fridge.
What is Chia?
Chia seeds are tiny black seeds packed with nutrients and a good source of omega-3 fatty acids, calcium, and fiber.
So they’re good for you but really, I like them since they’re nutty in flavor and easy to add as toppings to cereal, yogurt, and smoothies.
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What I Used to Make This Matcha Chia Pudding
- Matcha
Get it in the $15-$25 range is best for this recipe. Get the brightest green you can without getting the expensive ceremonial grade. - Chia seeds
- Almond milk, honey, and my favorite sea salt.
- Bowl
To mix everything in. - Immersion blender
- Weck jar
I love easy matcha recipes and this definitely is one.
You only need five ingredients: almond milk, chia seeds, honey, matcha, and salt. Blend everything but the chia seed together.
Matcha Chia Pudding Recipe Tips
- I usually sift in matcha for recipes but no need here. The immersion blender made sure everything mixed well.
- Don’t have an immersion blender? Just use a spoon to stir although you may want to sift the matcha in this case.
- Although the chia seed pudding comes together in 3 hours in the refrigerator, I like to make it the night before and let it do its thing overnight.
- The chia seeds tend to settle to the bottom and clump together so I like to stir about 15 minutes after it’s been in the refrigerator.
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Matcha (Green Tea) Chia Seed Pudding
Ingredients
- 1 cup almond milk
- 3 tablespoons chia seeds
- 2 teaspoons honey
- 1/2 teaspoon matcha + more for dusting
- Pinch of sea salt
Instructions
- Mix together almond milk, honey, matcha, and salt. I used an immersion blender to make it easier.
- In a bowl, pour in chia seeds then the matcha almond milk mixture. Stir to coat chia seeds with the liquid. Refrigerate.
- About 15 minutes later, stir again to make sure chia seeds are not clumping together. Keep in refrigerator for at least 3 hours or overnight.
- Dust the top with matcha before serving.
Recommended for This Recipe
is it ok if i use soya milk?
Hi Ivan, yup, you can use soy milk or any milk of your choice.