A sweet and earthy Matcha Chia Pudding recipe that comes together in minutes using a blender! This creamy pud is perfect for a healthy dessert on a weeknight topped with chocolate shavings and whipped cream or with berries and lashings of coconut cream for breakfast. It’s completely refined sugar free, gluten-free, and vegan.
An easy blender chia seed pudding
Full disclosure: I wasn’t a fan of chia pudding until I tried blending it for this recipe.
I’m really not into the tapioca-like texture of regular chia pudding, so when I heard that people were blending their puds to get a smoother consistency, I KNEW this would be my opening. Low and behold – this beautiful Matcha Chia Pudding stepped onto the scene.
If you too have been avoiding chia pudding because of the texture, you NEED to try blending it. It gets rid of the slimy mouth feel and creates this luscious, creamy texture that I now love.
The flavour of this pud is banging. It’s subtly sweet from the pure maple syrup and vanilla bean paste and very earthy from the matcha tea powder. It’s a great combination and literally takes about 5 minutes to throw together.
Perfect for a weeknight dessert when you’re craving something sweet but want to keep it a little healthier, ya know?
Is chia pudding good for you?
Yes! Chia pudding is exceptionally good for you. That’s why I’m so happy to have found a way to prepare it with a texture I can handle. Here are just a few of the health benefits of eating this Matcha Chia Pudding:
Chia seed health benefits
Chia seeds have a ton of health benefits, but here are a few of my particular favourites:
- They’re high in protein. They contain about 14% protein and have a good balance of amino acids, making them a great option for a plant-based diet. I love that I can also eat this Matcha Chia Pudding for breakfast and am incredibly full for hours!
- They make your bones strong. This little seeds are high in calcium, phosphorus, and magnesium, which are essential for bone health.
- They make you poop. Yes, I said it. Chia seeds are very high in fibre, particularly soluble fibre, which forms gel to soften stool for easier passage.
Matcha tea health benefits
Similarly to chia seeds, matcha tea also has some amazing health benefits. Here are few that I love:
- Matcha is rich in antioxidants. Antioxidants help reduce cell damage and chronic disease by stabilising free radicals.
- It keeps your brain healthy. Several studies have shown that participants that consumed matcha tea showed improvements in attention, reaction time, and memory.
- It can prevent heart disease. It’s been shown that green tea can protect against heart disease by reducing LDL cholesterol and triglycerides.
Ingredients in matcha chia pudding
Only 5 ingredients are needed to make this delicious Matcha Chia Pudding:
- Plant-based milk: I love hemp milk, but any other plant-based milk will work for this recipe. If you don’t need this recipe to be dairy-free, you can also use cow’s milk for a super creamy pud.
- Chia seeds: The powerhouse ingredient in this Matcha Chia Pudding recipe! If you want your pudding even thicker, feel free to add an extra ½ tablespoon (5 grams) of chia seeds.
- Matcha tea powder: Make sure you’re using real matcha tea powder and not just green tea leaves. The taste will not be the same.
- Maple syrup: The flavour of maple syrup works so well with matcha! But feel free to use agave or date syrup, or even honey.
- Vanilla paste: Just a little dash of vanilla bean paste adds so much depth and flavour. You can leave this out, but I don’t recommend it!
How to make matcha chia pudding
Making this chia pudding recipe is ridiculously easy. I feel silly even calling this a recipe, to be honest! Here’s what you need to do:
1. Blend the ingredients
Add all of the ingredients to a blender and whizz up the pudding until it’s creamy and thick.
2. Chill the matcha chia pudding
Decant the pudding into serving glasses and place them in the fridge to set and chill.
3. Top the puds
Finish them off with your favourite toppings! I love a swirl of coconut or regular whipped cream, but you could also top it with berries, sliced nuts, or even chocolate shavings!
Full details are in the recipe card at the end of this post.
Tips for making this recipe perfectly
- Sift the matcha tea into the blender. Matcha can clump pretty badly when added to liquid, so I would recommend sifting it into the blender to help with that.
- If you like the consistency of tapioca, don’t use a blender. The puddings will have that classic jelly-like mouthfeel if you forgo the blending.
- Adjust sweetness based on taste. I find 2 tablespoons perfect for the amount of matcha chia pudding in this recipe, but feel free to adjust to your taste.
- Add some fruit or other toppings! I love adding fresh raspberries to these puddings along with the coconut whip, but chocolate shavings, a swirl of strawberry jam, or even some granola would be lovely too. Go crazy!
Looking for more refined sugar free puddings?
Egg-Free Chocolate Mousse
Sticky Toffee Pudding
Orange Creamsicle Parfaits
Pumpkin Spice Bread Pudding
Chocolate Hot Cross Bun Pudding
Brownie Trifle with Whiskey Strawberries
Chocolate Peanut Butter Pretzel Parfaits
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Matcha Chia Pudding recipe by leaving a comment and rating below!
Matcha Chia Pudding
A sweet and earthy Matcha Chia Pudding recipe that comes together fast in a blender. Perfect for weeknight dessert or a healthy breakfast.
- 250 ml plant-based milk
- 40 g chia seeds (4 tablespoons)
- 1 ½ tsp matcha tea powder
- 2 tbsp pure maple syrup
- ½ tsp vanilla paste
- Whipped coconut cream, for serving
- Add the milk, chia seeds, matcha tea, maple syrup, and vanilla paste to a blender. Blend everything together until emulsified and it starts to thicken.
- Divide the pudding between two serving glasses, cover with foil, and place in the fridge for 15-30 minutes to set and chill.
- When ready to serve, top each pudding with a swirl of whipped cream and a dusting of matcha tea or chocolate shavings. Serve immediately.
- These puddings will keep in the fridge, covered, for up to 2 days.
- For a healthy breakfast, skip the whip and add fresh berries and a drizzle of coconut cream.