Easy Strawberry Matcha Chia Pudding

This easy-to-make strawberry matcha chia pudding is a great way to get your matcha fix in the morning. Made with just five simple ingredients, this recipe can be meal prepped ahead of time for an easy breakfast.

Why You’ll Love This Recipe:

If you’ve ever had a strawberry matcha in the morning on your way to work, then you know this is a delicious combination. But, unlike your morning matcha drink, this chia pudding recipe gives you more than just a “pick-me-up”; it also provides protein, fiber, calcium, and omega-3 fatty acids.

Ingredients to Make Strawberry Matcha Chia Pudding:

• Non-Dairy Milk: I like to use coconut milk, almond milk, or oat milk for a creamy “matcha latte” taste.
• Chia Seeds
• Matcha Powder: I like to use ceremonial-grade matcha.
• Sweetener: Agave or maple syrup works well.
• Strawberry Jam or Compote: Any jam of your choice will do, but for a more elevated flavor, I would recommend strawberry compote. For a low-sugar option, you could use fresh or frozen strawberries.

How to Make Strawberry Matcha Chia Pudding:

1. Sift the matcha into a bowl to remove any clumps.
2. Add the non-dairy milk and whisk until the matcha is fully incorporated.
3. Continue to whisk in the chia seeds and sweetener.
4. Store in an airtight container in the fridge to set for at least 3 hours or overnight to prep for the morning. Be sure to stir the chia pudding about halfway through to loosen the seeds; this will help the pudding to become smooth and creamy instead of one big clump of seeds.
5. When the chia pudding has set and you are ready to serve, add strawberry jam or your choice or the strawberry compote to your serving and enjoy.

How to Store Strawberry Matcha Chia Pudding:

Store your chia pudding in an airtight container in the fridge for 3-4 days.

More Chia Pudding Recipes You’ll Love:

• Easy Vegan Blue Spirulina Chia Pudding (Blue Majik)
• Easy Mango Chia Yogurt Pudding without Milk
• The Best Peach Mango Chia Pudding | Easy and Vegan

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