This make-ahead chia pudding is perfect for breakfast or a grab-and-go snack. Chia pudding is extremely adaptable: once you have the basic chia seeds and your preferred nut milk, you can customize it with sweeteners, fruit, and toppings. For a different twist I added matcha powder to give the pudding a gentle green-tea flavor. I love matcha but use it sparingly because of the caffeine; for these jars I used only half a single-serve packet per jar, which keeps the caffeine light.
Matcha offers several health benefits. It’s rich in antioxidants and contains L-theanine, which can promote calm focus. Matcha may also support metabolism and immune function. Because matcha contains caffeine, adjust the amount to your tolerance.
Overnight Matcha Chia Pudding
Ingredients
- 3 tbsp chia seeds
- ¾ cup nut milk (unsweetened almond shown)
- 1 tsp 100% pure organic maple syrup
- ½ packet matcha green tea (single-serve packet, about 1 tsp)
- Dash of cinnamon
Instructions
- Combine all ingredients in a half-pint mason jar or another lidded container. Stir or shake well until the chia seeds are evenly dispersed.
- Refrigerate overnight for a thick, gel-like texture. If you’re short on time, chilling for a few hours will still yield a creamy pudding.
- When ready, add toppings such as grain-free granola, coconut flakes, nut butter, fresh fruit, or seeds. Serve and enjoy.
Notes
*Whole30-compliant unsweetened nut milk options include brands such as The New Barn, MALK, and Califia Farms (unsweetened).
Nutrition
Carbohydrates: 21 g |
Protein: 8 g |
Fat: 13 g |
Fiber: 12 g |
Sugar: 4 g
Nutrition facts are estimates and depend on the exact ingredients used. For the most accurate results, weigh ingredients and calculate per serving.
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