Easy Creamy Vegan Matcha Chia Pudding for Meal Prep
Make this easy matcha chia pudding for a creamy, energizing breakfast or high fiber snack. It is vegan, dairy-free, and perfect for preparing ahead of time.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min active + overnight chill
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No Cook/Overnight
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup unsweetened almond milk (or coconut milk for extra creaminess)
- 1/3 cup chia seeds
- 1 teaspoon high-quality matcha powder
- 1 to 2 tablespoons maple syrup (adjust to your sweetness preference)
- 1/2 teaspoon vanilla extract
Instructions
- In a jar or medium bowl, combine the almond milk, chia seeds, matcha powder, maple syrup, and vanilla extract.
- Whisk the mixture vigorously for about one minute to break up any matcha clumps and distribute the seeds evenly.
- Let the mixture sit on the counter for 10 minutes, then whisk again thoroughly. This step prevents the chia seeds from clumping at the bottom.
- Cover the container and place it in the refrigerator to set for at least 4 hours, or preferably overnight.
- When ready to serve, stir the matcha chia pudding to check the consistency. If it is too thick, add a splash more milk.
- Serve cold, topped with fresh berries, sliced banana, or toasted coconut flakes.
Notes
- For a creamier texture, use full-fat canned coconut milk instead of almond milk.
- To ensure a smooth texture and avoid lumps, sift the matcha powder before adding it to the liquid.
- This recipe is excellent for meal prep; prepare 3-4 servings at the start of the week.
- If you want a higher protein chia pudding, stir in one scoop of vanilla or unflavored protein powder after the initial mix.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8
- Sodium: 110
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 14
- Protein: 10
- Cholesterol: 0