Matcha Chia Pudding
If you love chia pudding, try switching it up with this blueberry matcha chia pudding! The matcha green tea powder gives it a vibrant green color, and it’s an antioxidant powerhouse that nourishes your body while also keeping you energized throughout the day. It’s a delicious, healthy and filling snack or breakfast!
Ingredients
Blueberry "jam"
- 3/4 cup frozen blueberries or other berries
Matcha pudding
- 2 tsp matcha powder
- 1/2 cup full-fat canned coconut milk (shake can, then use) OR a dairy-free creamer like NutPods *See notes for subs!
- 1/2 cup plant-based or regular milk, of choice
- 1/3 cup THICK greek yogurt or coconut yogurt
- 2-3 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 5 tbsp chia seeds
- 1 scoop of your favorite vanilla protein powder *optional!
Topping
- greek or coconut yogurt
- chopped pistachios or fresh berries
Instructions
- In a small bowl, add the frozen blueberries. Warm them for a minute or so until warmed through. I like to drain the water from the bowl, then use a fork to muddle them/mash them up. Whole blueberries are totally okay (feel free to leave them all whole if you’d like - or you can warm them in a saucepan with a tbsp of water and mash a bit).
- Add the blueberries to the bottom of your jars.In the same mixing bowl, combine the chia seed pudding ingredients. Whisk it well, then divide it amongst the jars.
- Add a layer of coconut yogurt or greek yogurt on top and a sprinkle of pistachios if you’re feeling fancy!
- Place in the fridge overnight or at least for 2-3 hours-overnight to allow enough time for the chia seeds to absorb the liquid. Enjoy!
- Note: if you find the chia pudding to be too thick for your liking in the morning, simply add a splash of milk, mix, and enjoy!