This 4-ingredient Vanilla Coconut Milk Chia Pudding is an easy breakfast, snack or dessert! You…
Matcha Chia Pudding (keto, vegan)
This Matcha Chia Pudding is an easy, healthy snack or breakfast.
Soaking chia seeds in almond milk with matcha tea and your choice of sweetener creates a thick, creamy, slightly sweet treat.
Plus it’s vegan, dairy-free, Paleo and can easily be made keto!
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Matcha Chia Pudding
While chia seeds have been around for a long, long time, it seems like chia pudding became more well-known in the U.S. about ten years ago or so.
There’s so many different ways you can make chia pudding – one of my favorite is this simple but delicious Vanilla Coconut Milk Chia Pudding (you can also find a lot more information about chia seeds at this link).
But I also love matcha tea, a high-quality ground green tea. It has roughly half the caffeine of coffee but delivers a smooth, even energy instead of the jittery energy spikes and crashes I get from coffee.
So I decided to combine the two to create this easy Matcha Chia Pudding.
Matcha comes in either ceremonial grade (the highest quality) or culinary quality (not quite as bright or clean tasting as ceremonial, but still good and more affordable). Either kind works for this recipe.
For what it’s worth, I enjoy The Republic of Tea’s matcha for this recipe and for drinking in general (not an ad, I just like it).
Instead of coconut milk, I’m using almond milk. This keeps it dairy-free, vegan and keto-friendly while also making it a bit lighter than a version made with coconut milk.
I love having it for breakfast or a snack with a side of protein (like eggs, breakfast sausage, or nuts).
But it’s also great on its own, especially when topped with fresh fruit, nuts and/or seeds for texture and flavor.
What you need for Matcha Chia Pudding
Ingredients:
- 2 cups unsweetened plain almond milk
- 1/2 cup chia seeds (white or black)
- 2 teaspoons matcha (ceremonial or culinary grade)
- 2 tablespoons hot water
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- sweetener of choice:
- classic/Paleo matcha chia pudding: honey or maple syrup
- vegan matcha chia pudding: maple syrup
- keto matcha chia pudding: keto-compliant sweetener
Equipment:
- a large bowl, tupperware (I like mixing it right in a takeout container like these so I can put it right into the fridge) or large measuring glass
- a whisk
- measuring cups
- measuring spoons (I like these because they fit into spice jars!)
- a small mixing bowl
- a clean vegetable brush or matcha whisk
How to make Matcha Chia Pudding
First, prepare the matcha: measure 2 teaspoons of matcha into a small mixing bowl. Add two tablespoons hot water.
The traditional way to to prepare matcha is to use a matcha whisk and whisk the tea in an M or W motion (not in a circle).
Before I bought a matcha whisk, I used a clean vegetable brush like this kind and it worked just fine.
Once the matcha and water are blended into a loose, runny paste, set this aside.
Pour the almond milk, chia seeds, vanilla, salt and your sweetener of choice into a large bowl, tupperware or large measuring glass.
Add the matcha tea and whisk everything together until totally combined.
Wait 15 minutes and then whisk again. DO NOT SKIP THIS STEP. If you do, the chia seeds will settle and clump at the bottom. Waiting to whisk again guarantees more even distribution of the chia seeds for a better texture.
Chill in the fridge for 2 hours or up to 5 days, which means this recipe is also great for meal prep!
Enjoy as is or top with fresh fruit, nuts and/or seeds.
Make ahead/storage
The matcha chia pudding can be stored in the fridge for up to 5 days.
Depending on the type of matcha, you may find that the pudding gets a bit more powdery as it sits, but it still tastes perfectly fine.
You can also freeze the pudding! Add to an airtight, freezer-safe container or baggie and freeze for up to 1 month. Thaw overnight in the fridge.
Substitutions and variations
- I’ve only tried this recipe with plain unsweetened almond milk. You can try with other kinds of milk but the ratio of chia seeds to milk might need to be adjusted.
- You can use unsweetened vanilla almond milk and omit the vanilla extract.
- If you don’t like the texture of chia seeds, you can also blend the mixture once it’s hard time to chill. Just add to a blender or food processor and blend until smooth.
- You can add a teaspoon of lemon zest to the mixture for some brightness.
- You can also add fresh herbs like mint or basil, either directly into the pudding or sprinkled on top right before you eat it.
Keto Matcha Chia Pudding
As I said above, by using a keto-friendly sweetener, this becomes a keto matcha chia pudding.
As this makes 3 servings, each serving has 19.2 grams of carbs and 15.5 grams of fiber, which comes to 3.7 grams of net carbs per serving.
Other recipes you might like:
- Vanilla Coconut Milk Chia Pudding
- Chocolate Ricotta Pudding
- Strawberry Banana Smoothie
- Banana Berry Protein Smoothie
- Sweet Potato Smoothie Bowls
Matcha Chia Pudding (keto, vegan)
This Matcha Chia Puddings is an easy, healthy snack or breakfast. It provides energy, fiber and healthy fats, needs only 5 ingredients and can be made ahead of time (it can even be frozen!). Plus it's naturally dairy-free and can easily be vegan, Paleo and/or keto-friendly.
Servings: 3 servings
Ingredients
- 2 teaspoons matcha (see notes below)
- 2 tablespoons hot water
- 2 cups unsweetened plain almond milk
- 1/2 cup chia seeds (white or black)
- 3 tablespoons sweetener of choice (see notes below)
- ¼ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- First, prepare the matcha: measure 2 teaspoons of matcha into a small mixing bowl. Add two tablespoons hot water and whisk until blended into a smooth, runny paste. Set aside. (The traditional way to to prepare matcha is to use a matcha whisk and whisk the tea in an M or W motion, not in acircle. You can either use a matcha whisk or a clean vegetetable brush.)
- Pour the almond milk, chia seeds, vanilla, salt and your sweetener of choice into a large bowl, tupperware or large measuring glass.
- Add the matcha tea and whisk everything together until totally combined.
- Wait 15 minutes and then whisk again. DO NOT SKIP THIS STEP. If you do, the chia seeds will settle and clump at the bottom. Waiting to whisk again guarantees more even distribution of the chia seeds for a better texture.
- Chill in the fridge for 2 hours or up to 5 days. Enjoy as is or top with fresh fruit, nuts and/or seeds.
Notes
Matcha comes in either ceremonial grade (the highest quality) or culinary quality (not quite as bright or clean tasting as ceremonial, but still good and more affordable). Either kind works for this recipe.
For the sweetener of choice:
- classic/Paleo matcha chia pudding: honey or maple syrup
- vegan matcha chia pudding: maple syrup
- keto matcha chia pudding: keto-compliant sweetener
- I've only tried this recipe with plain unsweetened almond milk. You can try with other kinds of milk but the ratio of chia seeds to milk might need to be adjusted.
- You can use unsweetened vanilla almond milk and omit the vanilla extract.
- If you don't like the texture of chia seeds, you can also blend the mixture once it's hard time to chill. Just add to a blender or food processor and blend until smooth.
- You can add a teaspoon of lemon zest to the mixture for some brightness.
- You can also add fresh herbs like mint or basil, either directly into the pudding or sprinkled on top right before you eat it.
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Love the matcha flavor in this chia pudding – thank you!!
I made this for breakfast this morning and can’t wait to have it again tomorrow! I might try blending it as you suggested tomorrow to change it up. Thanks for a great recipe.
Oh yay! So glad you liked it.
Such a great energy boost! love how creamy this came out.
Thanks, Shelby. So glad you liked it.