Matcha Chia Pudding is a simple, nutrient-packed breakfast or snack that's full of antioxidants and healthy fats. The chia seeds provide fiber and omega-3s, while the matcha offers a natural caffeine boost without the crash. You can make it ahead the night before and store it in the fridge for an easy grab-and-go option. Top it with fresh fruits, nuts, or a drizzle of honey to enhance the flavor. It's a versatile recipe that can be customized with your favorite plant-based milk or sweeteners.
In four separate 6-8oz jars (an 8oz jar will leave you room for extra toppings), combine 1/2 cup plant-based milk, 1/2 tbsp honey, 1/2 tsp vanilla, 1 tsp ceremonial grade matcha, and a pinch of sea salt with a blender wand until the matcha is completely dissolved.Add two tablespoons of chai seeds to each jar and stir well with a fork.Refrigerate until the pudding is your preferred consistency, 12 hours seems to be the sweet spot for me.I recommend opening the jars after a few hours and giving them a good stir, making sure to get the chia seeds from the bottom, and letting them sit overnight.Garnish with your favorite toppings and enjoy. 🤍
Notes
Matcha Chia Pudding can be made ahead and stored in the fridge for up to 3–4 days, making it perfect for meal prep. Adjust the sweetness to your taste, and for a creamier texture, use coconut milk or cashew milk instead of almond milk.