With just a few ingredients, this Coconut Matcha Chia Pudding is perfect enjoyed as a quick breakfast or delicious snack.
I'm embarrassed to admit that I am usually late to the game when it comes to trendy foods. I only tried quinoa years after it blew up the Internet, and I still haven't given cauliflower rice a try. Because of that, it might not surprise you that I hadn't tried chia pudding until earlier this year. And, seriously, what was I waiting for?
Chia pudding is my new favorite quick breakfast, and it's so easy to make! You literally throw everything into a mason jar, give it a quick shake, and put it in the fridge. Then, you can grab it on the way out the door the next morning and not think twice about what to eat for breakfast.
In my opinion, this coconut matcha chia pudding takes the chia pudding game to the next level. Chia seeds themselves are an excellent source of antioxidants, protein, and Omega-3 fatty acids, while matcha is rich in antioxidants and fiber. Pair it with some fresh berries and you are looking at a delicious and balanced breakfast.
Personally, I am obsessed with making a big batch of chia pudding and eating it for breakfast throughout the entire week. This recipe will stay fresh for around five days in the fridge, so it's perfect for meal prep! In addition, you can get inventive with the flavors in your chia pudding—swap the matcha out for cinnamon, lemon, or anything else you prefer. Why not try a new flavor every day of the week?
I hope you will give this recipe a try! If you do, let me know your thoughts in the comments below. Ten bucks says you will become as much of a chia pudding convert as I am.
P.S. Let me know if you have any other food trends I need to get on board with. Who knows what other delicious food I could be missing out on?
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Coconut Matcha Chia Pudding
- Total Time: 5 minutes
- Yield: 4 portions
Description
With just a few ingredients, this Coconut Matcha Chia Pudding is perfect enjoyed as a quick breakfast or delicious snack.
Ingredients
- ⅓ cup (58g) chia seeds
- 1 cup (237g) coconut milk
- 1 cup (237g) unsweetened almond milk
- 2 tablespoons (34g) maple syrup
- 1 teaspoon (4g) vanilla extract
- 2 teaspoons (3g) matcha powder
Instructions
- In a mason jar or similar container, add chia seeds, coconut milk, unsweetened almond milk, maple syrup, vanilla extract, and matcha powder.
- Close the lid and shake the container vigorously to mix all the ingredients together.
- Refrigerate the container overnight, or at least for 5 hours.
- The next day, serve the chia pudding as is, or top with granola and fresh fruit.
Notes
- If you want the chia pudding to be a little bit sweeter, I would recommend adding in an additional tablespoon of maple syrup.
- If you find the chia pudding is too thick the next day, you can easily add a splash of almond milk to thin it out.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Bake
- Cuisine: American
do you used canned coconut milk?
Hi, Yara! I do usually use canned coconut milk for this recipe. 🙂