This little breakfast is super easy and absolutely delicious. It’s a great way to start the day with protein (18 g), omega-3s, and vitamin C. Plus, all the antioxidant benefits and little energy boost of matcha! I find the mango sweetens it enough for my taste, but you can always add a sweetener. If it’s your first time making it, I’d recommend maple syrup, as you can easily stir it in afterward.
Why This Recipe Works
Nutrient-Packed: Chia seeds, mango, and matcha are nutrient-dense.
Easy to Make: Simple, no-cook preparation.
Deliciously Creamy: The texture is smooth and satisfying.
Adaptable: Easily customizable with all your favorite toppings.
Great for Meal Prep: Perfect for preparing ahead of time.
Mix matcha with milk to remove any clumps. Combine 1/4 cup yogurt, chia seeds, sweetener (if using), and matcha milk in a jar. Refrigerate overnight to let it set. Blend mango and water to create a puree. Top the chia pudding with the remaining yogurt and mango puree. Enjoy your nutritious breakfast!
Chia Seeds: High in omega-3 fatty acids and fiber.
Matcha Powder: Rich in antioxidants, it gives a unique flavor. Use ceremonial grade for best taste.
Soy milk: Adds creaminess and protein. It can be substituted with any plant-based milk.
Maple Syrup: Optional but adds a lovely natural sweetness.
Extra Toppings idea: Fresh fruits, nuts, and seeds add texture and nutrients.
- Can I make this pudding with other types of milk? Yes, any plant-based milk works well.
- How long does Matcha Chia Pudding last in the fridge? Up to 5 days when stored properly.
- Can I use other fruit than mango? Absolutely, blended pineapple would be just as delicious. Otherwise, I love it topped with chopped kiwis, blueberries, or raspberries.
- Is this kid-friendly? Due to the addition of matcha, which is a stimulant, I would not recommend it for kids.
Variations and Tips
Protein Boost: Mix in protein powder for extra nutrition.
Fruit Layers: Create layers with the pureed mango for a visual treat.
Overnight Success: Let it rest overnight for the best texture.
Texture Play: Top with crunchy granola or nuts.
Sweetness Control: Add maple syrup to your taste.
Why You’ll Love This Matcha Chia Pudding
Matcha Chia Pudding
- ⅓ tsp matcha
- ½ cup soy milk
- ½ cup soy yogurt, divided
- 1.5 tbsp chia seeds
- ½ cup frozen mango
- 2 tbsp water
- sweetener (optional)
- Combine the matcha and milk in a bowl. Whisk the mixture until there are no clumps left.
- In a jar, combine 1/4 cup of yogurt, chia seeds, sweetener (if you’re using it), and the matcha milk mixture. Stir until well combined.
- Place the jar in the refrigerator and allow the mixture to set overnight.
- Blend the frozen mango and water together until smooth.
- Top the set chia pudding with the remaining yogurt and the mango puree. Enjoy your Matcha Chia Pudding!