Matcha Chia Pudding
This delicious, energizing 5-ingredient treat is perfect for your morning routine.
Servings: 2
Calories: 182kcal
Equipment
- 1 handheld frother (or matcha whisk or mini bullet blender)
Ingredients
- 1 cup soy milk, plain and unsweetened
- 1 to 2 teaspoons matcha powder (I used 2 teaspoons)
- 2 teaspoons pure maple syrup (or to taste)
- ¼ teaspoon vanilla bean powder (or ½ teaspoon vanilla extract)
- 4 Tablespoons chia seeds
Instructions
- In a small jar or bowl, add the soy milk and matcha powder. Use a handheld frother or matcha whisk to blend until fully dissolved and the milk turns a calm, vibrant green.
- Stir in the maple syrup and vanilla.
- Add the chia seeds and stir for 20 to 30 seconds, making sure they don’t clump together. Let sit for 5 minutes, then stir again.
- Cover and refrigerate for at least 2 hours, or overnight for the thickest, creamiest texture.
- Enjoy as is, or top with shredded coconut flakes, berries, banana slices, or shaved dark chocolate.
Notes
- Properly frothing or whisking the matcha prevents bitterness and a gritty texture.
- Stir the chia seeds twice. The second stir after 5 minutes keeps the chia seeds from sinking and clumping.
- Use fresh ceremonial-grade matcha for the best flavor and brightest color.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 182kcal | Carbohydrates: 17g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 49mg | Potassium: 259mg | Fiber: 9g | Sugar: 5g | Vitamin A: 364IU | Vitamin C: 0.4mg | Calcium: 310mg | Iron: 3mg
