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This Matcha Chia Pudding has quickly become a go-to vegan breakfast around here. With just 5 ingredients and 10 minutes of prep, it’s the easiest no-bake recipe to make ahead for the week!
This sweet matcha pudding is part of my new series called “Matcha with Min.” If you’ve missed the earlier recipes, be sure to check out the Vegan Matcha Creme Brûlée and Vegan Matcha Banana Pudding.
I’ve loved starting my day with a warm matcha latte for several years now. Lately, I’ve been finding new ways to infuse its signature earthy flavor and vibrant color into my favorite vegan recipes.
Just like our Vegan Chia Pudding with Yogurt and Orange Creamsicle Chia Pudding, this Matcha Chia pudding is perfectly thick, creamy, lightly sweetened, and easy to meal prep for an easy breakfast, dessert, or an afternoon pick-me-up!
Table of Contents
- Ingredients You’ll Need
- Equipment Needed
- How to Make Matcha Chia Pudding
- Serving Suggestions
- Recipe FAQs
- I don’t have a blender. Can I make this pudding without?
- Why is my chia pudding not setting?
- How long does chia pudding last in the fridge?
- More Matcha recipes You May Enjoy:
- Matcha Chia Pudding Recipe Recipe
Ingredients You’ll Need
- Plant milk: Any plain (or very lightly sweetened) plant milk of choice will work well, so use your favorite! We like soy milk, oat milk, or our Homemade Almond Milk.
- Chia seeds: The base of the pudding that helps it thicken into a creamy, pudding-like texture.
- Matcha powder: We recommend using a ceremonial-grade matcha for its mild flavor and vibrant green color. Culinary-grade matcha, while cheaper, can be very bitter.
- Maple syrup: Balances the earthiness of the matcha with a subtle sweetness. Feel free to adjust to taste or swap with a similar liquid sweetener such as agave or date syrup.
- Vanilla: Enhances the overall pudding with warmth and depth of flavor.
- Salt: A small pinch goes a long way in rounding out the sweetness and enhancing the other flavors without making the pudding taste salty.
Equipment Needed
- Blender
- Large jar or individual serving containers
- Small sifter
- Whisk or fork
How to Make Matcha Chia Pudding
- Blend the base. In a high-speed blender, add the plant milk, maple syrup, vanilla extract, and salt. Sift in the marcha powder and blend until smooth.
- Add chia. Stir in the chia seeds, taking care to mix well so they don’t clump together and hydrate properly.
- Stir again after 15 to 30 minutes. Pour the chia pudding into a large jar or individual serving containers. Let it sit, then after 15 to 30 minutes, stir again so it sets evenly.
- Refrigerate for at least 4 hours. If possible, allow the chia pudding to set overnight, allowing it to become extra rich and creamy. Enjoy!
Serving Suggestions
This pudding is delicious straight from the fridge, but adding toppings takes it to the next level! Try it with a few of these favorites:
- Fresh fruit: Try sliced banana, strawberries, blueberries, or even juicy mango.
- Dairy-free yogurt: A dollop of coconut yogurt or almond yogurt adds extra creaminess and tang.
- Granola: Use your favorite store-bought variety or try our Ube Coconut Granola. Peanut Butter Granola, or this Easy Stovetop Granola.
- Coconut flakes: Coconut and matcha are a match made in heaven!
- Drizzle of nut butter: We love neutral nut butters like almond or cashew butter for richness without overpowering the matcha.
Recipe FAQs
I don’t have a blender. Can I make this pudding without?
Yes! We like to use a blender to effortlessly mix the matcha into the plant milk for a smooth, even base. But if you don’t have one, simply whisk the matcha into the milk mixture using a traditional matcha whisk or frothing wand until evenly dissolved.
Why is my chia pudding not setting?
This usually means the chia seeds were old or stale, weren’t fully mixed in, or the pudding didn’t chill long enough in the refrigerator.
To fix it, give the pudding another good stir and let it sit in the fridge for a few more hours. If it’s still runny, try adding another teaspoon of fresh chia seeds, mix well, and let it set again.
How long does chia pudding last in the fridge?
Homemade chia pudding keeps for up to 5 days when stored in an airtight, glass container. As it sits, the pudding will thicken slightly, so give it a good stir before serving and add a splash of plant milk as needed to make it the right consistency again.
More Matcha recipes You May Enjoy:
Dessert
Vegan Matcha Banana Pudding
Beverages
Matcha Latte Recipe
Dessert
Vegan Matcha Crème Brûlée
Beverages
Vegan Dalgona Matcha Latte
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Matcha Chia Pudding Recipe
- Total Time: 8 hours 10 minutes
- Yield: 2-3 servings
- Diet: Vegan
Description
This Matcha Chia Pudding has quickly become a go-to vegan breakfast around here. With just 5 ingredients and 10 minutes of prep, it’s the easiest no-bake recipe to make ahead for the week!
Ingredients
- 1 ½ cups unsweetened plant milk
- 1–2 tbsp maple syrup
- ½ tsp vanilla extract
- Optional: pinch of salt
- 1–2 tsp ceremonial grade matcha powder, as desired
- 6 tbsp chia seeds
Instructions
- Blend the base. In a high-speed blender, add the plant milk, maple syrup, vanilla extract, and salt. Sift in the marcha powder and blend until smooth.
- Add chia. Stir in the chia seeds, taking care to mix well so they don’t clump together and hydrate properly.
- Stir again after 15 to 30 minutes. Pour the chia pudding into a large jar or individual serving containers. Let sit, then after 15 to 30 minutes, stir again so it sets evenly.
- Refrigerate for at least 4 hours. If possible, allow the chia pudding to set overnight, allowing it to become extra rich and creamy. Enjoy!
Notes
- Storage: Matcha chia pudding keeps for up to 5 days when stored in an airtight, glass container. As it sits, the pudding will thicken slightly, so give it a good stir before serving and add a splash of plant milk if needed to make it the right consistency again.
- No blender: We prefer to use a blender to effortlessly mix the matcha into the plant milk, creating a smooth and even base. However, if you don’t have one, whisk the matcha into the milk mixture using a traditional matcha whisk or a frothing wand until it is evenly dissolved.
- If your pudding isn’t setting, this may mean the chia seeds were old or stale, weren’t thoroughly mixed in, or the pudding didn’t chill long enough in the refrigerator. To fix it, give the pudding another good stir and let it sit in the fridge for a few more hours. If it’s still runny, try adding another teaspoon of fresh chia seeds, mix well, and let it set again.
- Matcha powder: We recommend using a ceremonial-grade matcha for its mild flavor and vibrant green color. Culinary-grade matcha, while cheaper, can be very bitter.
- Prep Time: 8 hours 10 minutes
- Category: Breakfast
- Method: No Cook
