Bright green tea flavor blended into a creamy nutritious matcha chia pudding with oats added in too. Pile on chewy lemon vanilla rawnola for an easy vegan breakfast or snack!
I have been asked multiple times now to post more recipes involving matcha powder. I haven’t been ignoring you, I promise, I just haven’t been successful. Most of my attempts to bake with matcha have gone…well…ugly. Like kelp-colored cake and forest sludge muffins. Far from the light grassy green representation matcha deserves.
I love matcha lattes and smoothies just as much as the next grass-sipping person. I’m kidding, I really do like the flavor. It is grassy, but grassy in a good way. And yes that is possible.
So until I figure out the trick to preserving that lovely color in baked things (I think it might have something to do with other acid/alkaline ingredients in the recipe, not sure yet) I’m going to stick to no-bake matcha treats. Like this Matcha Chia Pudding.
Matcha Chia Pudding
Even when you are blending and not baking, keeping the color from going in the green hairy monster direction can be tricky. White chia seeds instead of black, maple syrup to sweeten instead of all dates, no bananas that will oxidize overnight–these are all important steps if you care about the color of your matcha chia pudding.
If you just want to add all the dates and bananas and eat your 70s green carpet colored pudding far away from Instagram, then no judgement. Go for it, it will be delicious! But in order to not scare everyone away from even clicking on this post, I did my best to keep it a light and lovely matcha shade of green.
If your pudding starts going in the day-old guacamole green direction and you want to save it, a handful or spinach or a tiny dash of spirulina can help bring it back from brown to green.
Instead of using all chia seeds like I have done in the past with puddings, in this recipe I used a combination of chia seeds + rolled oats. Think: chia pudding meets overnight oats. The overnight part is optional though, just let it soak for at least 1 hour before blending. Actually the blending part is even optional, you could leave it chunky if you like.
This way you get the wonderful fiber and protein from both oats and chia seeds, and all the antioxidant goodness of matcha tea in one jar! More on the health benefits of matcha -> here.
And the Lemon Vanilla Bean Rawnola on top is optional as well but highly recommended. All three flavors play together so well!Creamy vegan Matcha Chia Pudding topped with with Lemon Vanilla Rawnola! Get the recipe >>>Click To Tweet
Hard Drive Update
Continuing from my last post about my external hard drive situation, I have received an email now saying that they can recover everything, YAY!! So I’m just waiting for them to actually return it all to me (which I chose to do caveman style by actual physical mail). Currently I am working at max hard drive capacity, emptying my trashcan daily in order to not run out of space on my computer every time I import a new set of photos. Please hurry hard drive!! Thanks to everyone who has offered advice and tips for other storage solutions on that post too <3
Okay technical talk over, back to pudding…
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- 1 1/2 cup plant milk
- 2 tbsps maple syrup
- 1/3 cup rolled oats
- 1/3 cup white chia seeds (for color)
- 2 tsps matcha powder
- 1 handful of spinach
- 2–3 pitted dates (not too many or it will ruin the color)
- Lemon Vanilla Bean Rawnola for topping
- Add all of the ingredients to a jar.
- Shake or stir to combine.
- Refrigerate for at least 1 hour or even overnight.
- Transfer to a blender. Add the optional add-ins if using.
- Blend on high until smooth.
- Divide into glasses, top with rawnola, enjoy!
Same creamy chia concept turned chocolatey…Chocolate Chia Pudding Dirt Cups. Gardening skill not required I promise (because I have none!)
For another delicious jar that you can sink your pudding-hungry spoon into, Purple Power Parfaits. I’m all about those messy dig-in shots!