- 2 cups unsweetened almond milk
- 3 tablespoons maple syrup
- 2 tablespoons matcha (green tea powder)
- 1/2 cup chia seeds
- 1/2 cup fresh raspberries
- In a large bowl whisk together almond milk, maple syrup and matcha. Stir in chia seeds. Let mixture sit for 15 minutes, stir again. Pour into 4 half-pint Mason jars or ramekins. Refrigerate, covered, until thickened, at least 2 hours. Garnish with fresh raspberries.
Matcha Chia Pudding Tips
What are some other toppings you can put on matcha chia pudding?Use whatever fresh or chopped dried fruits you have on hand—honeydew, pineapple and blueberries are all tasty options. Also consider granola, pistachios and dried coconut for added crunch and a satisfying boost of fat, protein or fiber. Discover more awesome chia seed recipes.
How should you store matcha chia pudding?Keep your matcha chia pudding covered in the refrigerator for up to 5 days. Use up your matcha green tea powder in a so-easy (and delicious!) homemade matcha latte!
Can you use regular milk instead of almond when making matcha chia pudding?Of course you can! On the other hand, canned coconut milk or soy milk also make great dairy-free milk alternatives.
—Christine Rukavena, Taste of Home Book Editor
2/3 cup: 173 calories, 8g fat (1g saturated fat), 0 cholesterol, 90mg sodium, 21g carbohydrate (10g sugars, 9g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.