New to Matcha and/or Chia Pudding? Give this simple Matcha Chia Pudding a go. It will change your breakfast routine. It’s not weird. Promise. This recipe is vegetarian and vegan.
Encha sent me their matcha powder to try. All opinions are my own.
I’ve discovered Matcha, ya’ll. Are you familiar with this vibrant green tea? I’ve probably had my head in the sand.
I discovered it about three years ago, first while in pastry school. My friend made some of the most beautiful petite fours and chocolates with it. It tasted divine. When I went to buy some at the store, I decided it cost too much. End of story.
Fast forward two years later when I gave up coffee (read, sugar) for something better for me. Drinking sugar was no way to start the day. I knew this but ignored it far too long. And no, I couldn’t just drink it without sugar. Now, don’t get me wrong, I still have a cuppa; it’s just less frequent than every day.
I started drinking different varieties of tea and was already feeling less sluggish in the morning, so I continued my daily tea, much less coffee, routine. It wasn’t until later that year, at a conference where I was invited to sample different teas, I was reintroduced to Matcha.
I had given up most of my coffee and when I compared the price of Matcha to coffee (I make lattes at home), they were about the same. Price was no longer a dealbreaker.
I bought a packet and started drinking it mostly in my favorite morning smoothie. I wasn’t really taking note at that time with how I was feeling, but knew without that morning coffee, I didn’t feel sluggish and had sustained energy throughout the morning. I felt like there was something to this whole Matcha thing I’d been hearing about.
The flavor of Matcha is earthy, somewhat grassy and slightly sweet. It is a full-bodied green tea when whisked with water. It’s different then tea you find in bags. Matcha tea is select whole tea leaves ground to a very fine powder. It can be used in smoothies, lattes, ice cream. I’ve even seen it baked in waffles!
So you can imagine when Encha contacted me about trying out their Organic Matcha Tea, I was excited to try it. I like to drink it in a latte where I whip it up in the Vitamix with my favorite Cashew Milk and pure vanilla extract. This is when I started documenting how I felt over several days after drinking a Matcha latte each morning.
What I noticed most was my sustained energy throughout the morning. Not a jittery energy, but a calm energy.
Encha Matcha is organically grown. Supporting organic farming is important to me because instead of degrading the environment with chemicals, synthetic fertilizers and polluted runoff, organic farming supports biodiversity, improves soils, reduces water use and minimizes hazards to farm workers. Better for us and our planet. I find the best way to support organic farming is by voting with my purchases, as much as possible.
Since I was enjoying those Matcha lattes so much, I decided to try chia pudding for the first time several months ago and include Matcha in the pudding. I used to think Chia pudding was a fad or just plain weird. But I had been reading about chia pudding and seeing beautiful images of it on Instagram. It was time I stepped out of my box to see what the big deal was.
Chia pudding is a quick, easy-to-make, make-ahead, grab-and-go breakfast when you’re flying out the door. It’s filling, hearty and tastes slightly sweet with the earthiness of Matcha. I think it’s divine.
And y’all, shut the front door. Rob even said it was good (cue bug-eyed emoji).
Not only does this make a fabulous breakfast, but also a delicious snack. I hope you’ll give Matcha Chia Pudding a go. It’s not weird. Promise!
You can find Encha on their website where you’ll find more about Matcha.
So what’s your Matcha story? Leave a comment below and if you have a favorite Matcha recipe, drop a link! I’d love to know!
Matcha Chia Pudding
Ingredients
For the Chia Layer:
- 1 C Milk, I use Homemade Cashew Milk, 254g
- 2 tsp Pure Maple Syrup
- 1 1/2 tsp Encha Organic Matcha, Latte Grade
- 1/4 C Chia Seeds, 50g
For the Toppings:
- Kasha, aka toasted buckwheat groats
- Banana
- Seasonal Fruit
- Cocoa Nibs
- Hemp Heart
- Maple Syrup
Instructions
- In a lidded container, I use 8 oz Ball jars, add milk, maple syrup, Matcha and chia seeds. Shake vigorously to mix throughly. Allow to sit 10 minutes, shake jar again so the chia seeds don't stick together, then allow to set at least an hour and a half before serving. I typically leave mine overnight to be enjoyed the next day. Alternatively, if spooning the chia pudding into bowls instead of individual serving size jars, you can make it in one batch using a larger jar.
- When ready to eat, top with desired fruit and/or other superfoods.
- Chia pudding can be stored in a lidded container in the refrigerator for up to three days.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
I’m going to give this a try! Does using regular dairy milk give a bad result?
Hi Teri! You’ll get the same result as if you’re using plant milk, but with dairy flavor. I hope this helps!
I really enjoyed this for my breakfast, I added some raspberries and my homemade maple granola. It is so beautiful but most importantly, it is giving me much needed energy to last the day. It should be noted that it’s not a cheap breakfast but the flavours are so enjoyable, thank you for this!
Hi Sylvie! Thank you for your note and rating! So happy to hear you’re enjoying the matcha chia pudding… and with raspberries and maple granola – even better!
EXCELLENT I ADDED SLICED BANANAS FROM THE FREEZER. I WAS QUICK AND WHOLESOME.
THANKS FOR THIS RECIPE
Hi Gwendolyn! Thank you for your note! I’m so happy to hear you enjoyed the chia pudding! D:
So, I just tried this, with a few alterations. I used soy milk and agave syrup, with coconut nibs on the top (Gotta take what you have available, right?) And to be honest, it was not perfectly to my liking. I like both Matcha tea and chia pudding, but this just clashed a bit for me, until i tried this neat little trick: just before eating (I made two batches so I had one saved up), I added some oatmeal and a bit more soy milk. Made it a little “crunchier” and added a thickness/sweet chewyness that suited at least my taste buds great! So for anyone out there trying this recipe and not quite getting a perfect match; try adding oatmeal and a bit more milk! Thanks for this lovely recipe – I will definitely make it again, with my own little twist ;) (and btw – oatmeal is naturally GF!)
Hey Kristine! Thank you so much for sharing your modifications… and this is the heart of cooking/making! I love the addition of oats – I do that too! :D
I have diverticula and cannot use seeds, nuts, or good stuff. I am wondering if I could make Macha oatmeal, and not use the chia seeds. I will try it with overnight oatmeal since it is getting warmer fast! Will let you know.
Hello Frances! Thank you for your note… looking forward to your results!
Hi Kristine,
Did you use warm oatmeal or overnight cold oatmeal?
Hey Traci,
I’m 14 years old and I started making healthy breakfasts for my stepmother and myself a few weeks ago. I am actually really glad I found your post! I always wanted to make chia puddings, while looking for a recipe yours caught my eye. I really like green tea, but I have never tried matcha before. Our puddings are currently soaking up the goodness in the fridge. I can’t wait to try it out! It may not look as good as it is in your pic but I’ll try. I appreciate your work.:)
Traci I’ve never made chia pudding but am a lover of matcha and I look forward to trying this recipe. Your pictures look so yummy. Thanks for sharing.
Hey Leslie Ann… thank you for your note! I hope you enjoy the chia pudding.
To make this truly vegan, use Agave instead of honey. I have made this before, but never with the matcha, guess what is for breakfast tomorrow??!!
Hi Cheryl! I prefer maple syrup as indicated in the recipe. I hope you enjoy it!! :D
Yeahz im using maple syrup and almond milk … so love eat😉
I am a Matcha tea lover but never heard about Chia Pudding. I am bored from my regular breakfast and always thinks that what new I can try in lesser time which would delicious. Here’s now I found in your blog.
It contains fruits and also loved by my children.
Thanks Traci for such a good recipe.
Let me know if you have more recipes with Matcha Tea.
Hey there Cold Brew! Thank you for your note! This recipe shook my breakfast routine up and I must say, it is a favorite. Not just matcha chia pudding, but chia pudding in general. I don’t have any additional matcha tea recipes here, but you’re motivating me to change that! I hope you enjoy it my dear! :D
Aaaamazing. I couldn’t stop eating this Matcha Chai pudding. The flavors are perfect. Have it any time of the day!
Oh my Pam! I totally get it! I’m nommin on it for snacks in the afternoon too! Soooo good! Thank you for your note… day made! :D