This vegan Matcha Chia Pudding recipe combines chia seeds and antioxidant-rich matcha powder with soy milk and simple flavor boosters to give you a delicious breakfast you can enjoy on the go. It’s nourishing, easy to customize, and best served with vegan whipped cream on top.
Check out my matcha, chia pudding, and vegan breakfast recipe round-ups while you’re here.
Ingredients for Matcha Chia Pudding
- Soy milk
- Matcha green tea powder
- Maple syrup
- Vanilla extract
- Chia seeds
- Vegan whipped cream
How to Make Vegan Matcha Chia Pudding
Step 1:
Pour the soy milk into a heat-proof bowl. Place the bowl in the microwave and heat in 30-second increments until the milk is warm but not boiled over.
Step 2:
Add the matcha powder to the bowl with the warmed milk and whisk until it has completely dissolved. Add the maple syrup and vanilla extract and stir to combine.
Step 3:
Pour the chia seeds into the matcha-milk mixture and stir to combine. Set the bowl aside for 5 minutes to thicken, then stir once more.
Step 4:
Transfer the matcha chia mixture to a glass mason jar and seal the lid on top. Place it in the refrigerator for at least 3 hours or overnight for the best results. Serve the chia pudding the next day with optional vegan whipped cream on top and enjoy.
Matcha Chia Pudding
Ingredients
- ½ cup soy milk
- 1 tsp matcha green tea powder
- 2 tsp maple syrup
- ½ tsp vanilla extract
- 2 tbsp chia seeds
- vegan whipped cream optional
Instructions
- Pour the soy milk into a heat-proof bowl. Place the bowl in the microwave and heat in 30-second increments until the milk is warm but not boiled over.
- Add the matcha powder to the bowl with the warmed milk and whisk until it has completely dissolved. Add the maple syrup and vanilla extract and stir to combine.
- Pour the chia seeds into the matcha-milk mixture and stir to combine. Set the bowl aside for 5 minutes to thicken, then stir once more.
- Transfer the matcha chia mixture to a glass mason jar and seal the lid on top. Place it in the refrigerator for at least 3 hours or overnight for the best results. Serve the chia pudding the next day with optional vegan whipped cream on top and enjoy.