Say good morning to creamy Matcha Chia Pudding with Greek yogurt–a super quick, protein and fiber-packed breakfast that’s giving matcha latte vibes (and actually keeps you full!). We’re talking delish, not too earthy vanilla matcha flavor, the ideal spoonable texture, and a kiss of natural sweetness. Meal prep a batch, grab a spoon, and consider breakfast handled!
I love chia pudding and I don’t care who knows it!! Is it just me or has it made an impressive comeback? 2017 me is very pleased.
Since chia pudding is such a stellar grab-and-go breakfast situation for busy mornings, I’ve been experimenting with how to make it more substantial. AKA how can I be less hangry at 9am. I landed on…
A) adding some Greek yogurt and b) laying on the topping game strong.
So satisfying. So delish. So purty!!
So what’s in it?
- Matcha: It took a bit of testing to figure out the ideal ratio so it wasn’t bitter or overwhelming; I found 2 tsp to be the perfect balance. This recipe has a lovely flavor with the vanilla and maple, but I’m not gonna tell you it’ll convert a matcha hater. So if you think matcha tastes like earth, you probably should go make my chocolate chia pudding with Greek yogurt instead, LOL.
- Soy milk: Because it’s super creamy and naturally high in plant protein. Use whatever milk you love.
- Maple syrup and vanilla extract: Just goes so well to balance the earthy matcha notes. I don’t recommend less or else it could lean bitter. I tested this with honey and didn’t like the flavor as much.
- Salt: Normally its role is “duh” but here it needs a shoutout because surprisingly a pinch really brings this recipe to life! This is, in my opinion, not optional.
Let’s make it!
I’ve never had issues with matcha clumping…have you?!
Got leftovers?
Store refrigerated for up to 5 days. It won’t separate! You can add more milk if needed to thin. I don’t recommend freezing it tbh.
Get your matcha on and don’t forget to come back and leave a star rating so we can bond over our love for this stuff!
Matcha Chia Pudding (higher protein!)
-
Prep Time:
5 minutes -
Total Time:
5 minutes -
Yield:
2–3 servings 1x -
Category:
Breakfast -
Method:
No Cook -
Cuisine:
American -
Diet:
Gluten Free
Description
Say good morning to creamy Matcha Chia Pudding with Greek yogurt–a super quick, protein and fiber-packed breakfast that’s giving matcha latte vibes (and actually keeps you full!). We’re talking delish, not too earthy vanilla matcha flavor, the ideal spoonable texture, and a kiss of natural sweetness. Meal prep a batch, grab a spoon, and consider breakfast handled!
Ingredients
Units
Scale
Instructions
- Place milk, yogurt, vanilla, and maple syrup in a medium mixing bowl. Whisk until smooth.
- Add chia seeds, matcha powder, and salt. Whisk again to combine. Let mixture thicken for 10 minutes on the counter, then whisk again. Taste and add more maple syrup to taste if needed. Yum!
- Refrigerate for another hour or up to 4 hours for an ever thicker texture. (You can also portion into 2-3 small containers.) Top with desired toppings and serve chilled!
Notes
Vegan: You can sub dairy free yogurt.
