Matcha Chia Pudding (2 Ways)

Name: Matcha Chia Pudding (2 Ways)
Prep time: 5 min
Total time: 125 min
Ingredients: 3 tablespoons chia seeds; 1 cup plant-based milk of choice ((see notes)); 3/4 teaspoon matcha ((more or less to taste)); 1/8 scant teaspoon peppermint extract ((optional)); Sweetener, (to taste (see notes))

Mar 15, 2023

This nutritious matcha chia pudding can be made in two different ways. You can enjoy it as a regular matcha latte chia pudding or turn it into a mint matcha chia pudding! All you need is 5 minutes and a few simple ingredients.

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matcha chia pudding with kiwi slices seen from the top

matcha chia pudding in a glass with a spoon and kiwi slices

A nutritious and tasty snack or breakfast. This chia pudding recipe is flavored with a hint of matcha and optional peppermint extract. You can enjoy it on its own or serve it with your favorite toppings.

Matcha Chia Pudding Ingredients and Substitutions:

Chia seeds: Use whole chia seeds for this recipe.
Plant-based milk: Use a plant-based milk that you enjoy in a latte or to drink on it’s own. This goes without saying, but you will taste the milk, so avoid one that you don’t enjoy. I love using a plain and unsweetened soy milk, which also adds extra protein. Oat milk and coconut milk would also be delicious.
Matcha: For the best flavor and color, use a ceremonial matcha. A culinary matcha will work, but the color will be dull and the flavor will be a bit bitter.
Peppermint extract: You can add less for a more subtle flavor. A little goes a long way!
Sweetener: I recommend using a liquid sweetener for the best results. I love using about 2-3 teaspoons of maple syrup. If you use a sweetened plant-based milk, you might not need to add sweetener. Adjust the sweetness to your taste.

How to Make Matcha Chia Pudding:

Here are the steps to make a simple matcha chia pudding (with a mint matcha option!).

Combine the chia and milk
Start by mixing your chia seeds and plant-based milk in a jar or sealable container. Refrigerate covered for at least two hours or until the chia seeds have absorbed the liquid.
Add the matcha and sweetener
Once ready, add the matcha and stir until well combined. Add the peppermint extract if desired (start with less than 1/8 teaspoon). Taste and add more matcha, peppermint extract and/or sweetener to taste.
Serve with your favorite toppings
Serve with your toppings of choice.

Matcha Chia Pudding FAQ:

What is the best matcha to use?

The best matcha to use is a ceremonial matcha. It’s a better quality than culinary grade matcha and has a better flavor, plus a beautiful bright green color. However, ceremonial matcha can be significantly more expensive than culinary matcha. Choose a matcha that fits into your budget (make sure that it’s 100% matcha and not a latte blend).

What is the best plant-based milk to make chia pudding?

You can use any plant-based milk that you enjoy. You will taste the milk, so make sure to use one that you enjoy drinking on its own or in lattes. Soy milk, oat milk and light coconut milk are all great options.

How to use chia pudding?

You can enjoy chia pudding on its own as a snack. You can also serve it with toppings, such as granola, fruit, yogurt and extra seeds for a filling snack or breakfast. Serve it as a bowl or make a parfait with different layers.

More Matcha Recipes:

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Matcha Chia Pudding (2 Ways)

Course Snack

Cuisine gluten-free, vegan

Prep Time 5

Soak Time 2

Total Time 2 5

Servings 1

Ingredients

3 tablespoons chia seeds
1 cup plant-based milk of choice (see notes)
3/4 teaspoon matcha (more or less to taste)
1/8 scant teaspoon peppermint extract (optional)
Sweetener, to taste (see notes)

Instructions

Start by mixing your chia seeds and plant-based milk in a jar or sealable container. Refrigerate covered for at least two hours or until the chia seeds have absorbed the liquid.
Once ready, add the matcha and stir until well combined. Add the peppermint extract if desired (start with less than 1/8 teaspoon). Taste and add more matcha, peppermint extract and/or sweetener to taste.
Serve with your toppings of choice.

Notes

Plant-based milk: Use a plant-based milk that you enjoy in a latte or to drink on it’s own. This goes without saying, but you will taste the milk, so avoid one that you don’t enjoy. I love using a plain and unsweetened soy milk, which also adds extra protein. Oat milk and coconut milk would also be delicious.

Matcha: For the best flavor and color, use a ceremonial matcha. A culinary matcha will work, but the color will be dull and the flavor will be a bit bitter.

Sweetener: I recommend using a liquid sweetener for the best results. I love using about 2-3 teaspoons of maple syrup. If you use a sweetened plant-based milk, you might not need to add sweetener. Adjust the sweetness to your taste.

For a mint matcha chia pudding, add the peppermint extract. I love using a little less than 1/8 teaspoon of peppermint extract, which adds a strong peppermint flavor. You can add less for a more subtle flavor. A little goes a long way! This option would also be delicious with chocolate chips for a mint chip chia pudding!

For a regular matcha chia pudding, leave out the peppermint extract.

Suggested Toppings: This chia pudding pairs well with shredded coconut. You can also add your favorite fresh fruits. I prefer it on its own to enjoy the matcha flavor.

Storage: This recipe can be stored in the fridge for up to 3 days, in an airtight container.

If you make this matcha chia pudding, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

welcome!

I’m Caroline, a registered dietitian based in British Columbia. Here, you’ll find a variety of nourishing vegan recipes, without a side of diet culture

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