Yummy, quick Chia Pudding, with a super healthy matcha twist!
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From Japan we get matcha tea. From Central America we get chia seeds. Both are superfoods. The Aztec warriors are said to have eaten chia when they went into battle. Meanwhile, matcha tea, which was brought from China to Japan in the 12th century, and seems like it might have been introduced to samurai warriors by the 13th century. They believed it gave them increased energy and endurance for drawn-out battles. So, every time you enjoy some matcha chia pudding, you can channel the strength of these ancient warriors from different ends of the world.
These Superfood Berry Cashew Cream No Bake Bars will look and taste lovely with this matcha chia pudding! They also happen to be extremely healthy. Muffins and pudding also go very well together, and these Healthy Oat Bran Muffins are in keeping with the healthy theme of this breakfast or snack.
Is Matcha Chia Pudding Healthy?
It doesn’t get much healthier than this! Chia is an important source of fiber as well as iron. Chia is a gelatinous food, so it is wonderful for soaking up toxins to remove them from the gut. Matcha is high in antioxidants, helping to prevent illness and slow aging caused by, well, living! Matcha is a very concentrated form of green tea, so it contains lots of health benefits for your liver, brain, and heart.
Matcha has a very ‘earthy’ taste, so the trick is to keep from sweetening your pudding too much with whipped cream or other toppings that are high in refined sugar. Adding sweet berries or fruit will give the necessary sweetness. And, if you use the agave syrup (instead of honey) to help sweeten this pudding, it becomes vegan, too.
Toppings and Stir-ins for Matcha Chia Pudding
Most people like some additions to their chia pudding, and matcha chia pudding is no different. Some typical favorites are sliced strawberries, blueberries, or raspberries. These can all be stirred in as you eat the pudding so you get a bite of sweet berry with every bite of matcha chia. Bananas and/or mangoes go well and kiwi and lychee are great.
For toppings other than fruit, try dark chocolate (you can almost never go wrong with that!). Mixing in a tsp of vanilla will go a long way to cutting the bitterness of the tea, without adding significant sugar. Chopped or ground nut toppings such as almonds or cashews are good additions, with or without the fruit. And granola, yogurt or non-dairy kefir go well, too.
INGREDIENTS
- 2 teaspoons matcha green tea powder
- 1 cup almond milk
- 1/4 cup chia seeds
- 1/2 tablespoon honey or agave syrup
INSTRUCTIONS
Whisk
Combine matcha and milk.
Mix
Stir in chia seeds and sweetener.
Chill
Refrigerate to thicken.
Devour!
FAQs & Tips
Matcha chia pudding can be made ahead and stored tightly sealed in the fridge for up to 5 days. Store any toppings separately, as they will have different storage requirements and shelf life. The pudding can also be frozen for up to 1 month and then thawed in the fridge for several hours.
It’s important to whisk chia together, then whisk it again after about 15 minutes. If needed, wait 15 minutes and do this again. If the seeds clump together, they won’t soak up the liquid evenly.
If the chia seeds aren’t separated, they can’t soak up liquid, so be sure to whisk them at least twice. Keep the pudding in the fridge in between whisking.
Serving Suggestions
A healthy cookie, such as these Oatmeal Apple Raisin Breakfast Cookies will be very happy dipped into matcha chia pudding. Or, this Whipped Shortbread with Molasses Glaze is another way to have a not-too-sweet cookie to go with this pudding.
For more chia-based breakfast or dessert inspiration, have a look at this Pumpkin Chia Pudding, this Chocolate Chia Pudding, or this Chia Seed Oatmeal.
Ingredients
- 2 teaspoons matcha green tea powder
- 1 cup almond milk
- 1/4 cup chia seeds
- 1/2 tablespoon honey or agave syrup
Instructions
- In a mixing bowl, thoroughly whisk together the matcha green tea powder and almond milk until the matcha is fully dissolved and the mixture is smooth.
- Add the chia seeds and honey or agave syrup to the matcha mixture. Stir well to ensure even distribution of the chia seeds and to prevent clumping.
- Cover the bowl and refrigerate for at least 2 hours, or overnight, allowing the chia seeds to absorb the liquid and the pudding to thicken.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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