The Matcha chia pudding is a light, creamy, and a quick, healthy breakfast – perfect for the December month when the kitchen is filled with holiday goodies. 

So, in-between the bouts of delicious and indulgent Christmas baking, I decided to make it. That the chia pudding is also ridiculously easy to make is just an incidental benefit.

What is Chia?

For all those who are new to chia (are there any such people left?), it is an edible seed that comes from the desert plant Salvia hispanica. It has been grown in Mexico as far back as Mayan and Aztec cultures.

Literally, the word means strength, and folklore has it that these cultures used the tiny black and white seeds as an energy booster. Or so says WebMD.

The seeds turn into gelatinous balls with a thick consistency after soaking in milk (or any other liquid). That’s why I have been using chia to make quick and effortless breakfasts for years.

Is chia pudding good for you?

Chia is a superfood filled with antioxidants, fibers, proteins, calcium, magnesium, and omega – 3 fatty acids. They are popular as breakfast material because you don’t have to make any effort to unlock their nutritional benefits. 

You merely mix them with other ingredients, and you’re golden. Salads, shakes, smoothies, yogurt, and even jams – anything works. 

What is Matcha?

Matcha is another superfood. It is processed green tea that has been finely ground into a powder. It’s an excellent source of amino acid L-theanine, something you need to stay calm without feeling sleepy and keeping your concentration high.

It has an earthy, grassy taste that seems slightly bitter to some people. I, however, enjoy it to the fullest, especially because matcha is a natural cleanser and detoxifier.  Add it to Chocolate Bark, Popsicles, granola, smoothies, and chocolate cups and the kids will love it too.  

How to make matcha chia pudding?

I prefer to prepare the pudding in advance and chill it overnight. Why? Because the longer the chia soaks, the more liquid it absorbs, giving it that beautiful pudding consistency. 

In the morning, before you dig in, just tip in some more milk to adjust the thickness, garnish with toppings of choice and serve. 

I unreservedly recommend it for moms and dads who have a hard time getting breakfast on the table in time. The pudding is the ideal grab-and-go breakfast.

• To make, pick a bowl or jar. 
• Pour milk, matcha powder, maple syrup, and chia seeds. 
• Whisk all the ingredients until they are combined well.
• Cover the container, and then slide it into the refrigerator. 

That’s it. With one step you have matcha chia pudding ready! 

Variations of the matcha chia pudding recipe

Chia puddings are the picture-perfect base. You can top them with endless fruits, nuts, and more. Blueberries, bananas, chocolate, slivers of almonds, and even whipped cream pairs deliciously.  

What milk to use for chia pudding?

I am lactose intolerant, so my go option is always non-dairy.

I favor light coconut milk over almond, soy, or oat milk for the pudding because it’s slightly creamier and imparts a very rich texture. That said, I’m very happy using whatever plant-based milk that’s easily available to me.

If regular milk is all you have, that’ll work too. As would yogurt!

Can I add sugar to chia pudding?

For me, the natural sweetness of the toppings is more than sufficient in chia pudding. But for this recipe, I did use maple syrup as matcha does have a bitter undertone. 

You can substitute it with honey. Remember to taste test before you serve. Increase the amount of honey or maple syrup if you like sweeter puddings.

Some other chia pudding recipes you can try:

• Chocolate Chia Pudding
• Turmeric Mango Chia Pudding
• Coconut Mango Chia Pudding
• Rose Strawberry Chia Pudding
• Date & Cinnamon Chia Pudding
• Cashew Chocolate Chia Pudding

Serving the matcha chia pudding

Chia seeds don’t have a bold taste. They borrow the flavor from the other ingredients. So you can top your chia puddings with pretty much anything you fancy.

For me, it was ruby red pomegranate jewels! 

And the final touch was dark chocolate, because who says healthy food can’t be indulgent too?

For some extra texture (and wholesomeness), you can add homemade granola too.

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