Snack time just got stunning! Introducing a thick, creamy MATCHA chia pudding topped with a vibrant fresh strawberry compote. It tastes just as magical as it looks! Plus, it’s packed with fiber and healthy fats (hello, omegas!) thanks to the wonder of chia seeds.
It’s gently energizing and perfect for prepping and enjoying throughout the week or (if you must) sharing with friends. Just 15 minutes active time and 7 ingredients required! Let’s make it!
It all begins with MATCHA (a.k.a. our gently energizing green tea bestie packed with antioxidants and the calming amino acid L-theanine)! We’ve previously added it to lattes, smoothies, frosting, snack bites, and cheesecake and reviewed the best brands. So why not add it to chia pudding, too?
That just might have been our best decision this year. We mixed it with dairy-free milk (a mix of coconut + almond for creaminess without being heavy), maple syrup for sweetness, and vanilla to enhance all the flavors.
Then come the chia seeds to turn it into a thick, fiber-packed pudding! A whopping 2 tablespoons of chia seeds per serving provide 7 grams fiber, LOTs of omega 3 healthy fats, and vitamins and minerals galore, especially vitamin K, B6, magnesium, iron, and selenium.
The natural (and delightful, though acquired for some people) bitter notes of matcha are the perfect pairing for sweet STRAWBERRIES! And the color contrast? 10/10!
We make a simple strawberry compote by cooking fresh strawberries with a little lemon juice and maple syrup. Let it cool, then add on top of your chia pudding and enjoy!
We can’t wait for you to try this matcha chia pudding! It’s:
& SO delicious!
It’s the perfect snack to make ahead and enjoy throughout the week when you want something nourishing, satisfying, and gently energizing!
More Matcha Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Chia later, friends!
Servings 4 (1/2 cup servings)
- 2 cups ripe strawberries, hulled and quartered (measured after cutting)
- 2 tsp lemon juice
- 2 tsp maple syrup
MATCHA PUDDING: To a mixing bowl (or container with a lid), add dairy-free milk, maple syrup, vanilla, and matcha (start with the lesser amount). Whisk vigorously, side to side is best, to combine and break up any clumps of matcha. If there are any stubborn clumps, you can transfer to a blender to fully combine. Taste and adjust, adding more matcha if desired or more maple syrup for sweetness.
Then add the chia seeds and mix until well combined. Let sit for 5-10 minutes at room temperature, then stir again (to prevent clumping). Cover and refrigerate for 45-60 minutes (or overnight). The chia pudding should be very thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
STRAWBERRY COMPOTE: While the pudding chills, make the strawberry compote. Add the strawberries, lemon juice, and maple syrup to a small saucepan and bring to medium heat. Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit. Continue cooking over medium-low heat for 10-12 minutes, until most of the berries have broken down and it’s saucy and fragrant. Remove from heat and transfer to a clean jar or container to cool thoroughly.
Once pudding has fully set, divide, top with generous helpings of the strawberry compote, and serve! Leftover pudding will keep covered in the refrigerator for up to 4-5 days. Any leftover compote will keep covered in the refrigerator for up to 1 week and is delicious with oats, pancakes, waffles, French toast, and more!
Serving: 1 (half cup) serving Calories: 194 Carbohydrates: 24.1 g Protein: 4.1 g Fat: 9.8 g Saturated Fat: 3.4 g Polyunsaturated Fat: 5 g Monounsaturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 38 mg Potassium: 245 mg Fiber: 8.5 g Sugar: 12.7 g Vitamin A: 3 IU Vitamin C: 40 mg Calcium: 233 mg Iron: 3.7 mg