Pistachio Matcha Chia Pudding

This pistachio matcha chia pudding is your new favorite meal prep breakfast or snack! It’s high in protein without any protein powder, so rich and creamy and made with pantry staple ingredients. Vegan friendly and naturally gluten free!

This matcha chia pudding has truly been on repeat for the past few weeks. It’s so creamy, packed with flavor and adds a little kick of caffeine to jumpstart your morning! If you’re not familiar with matcha, it’s essentially a green tea powder. It has a lot of health benefits and is perfect either as a latte with breakfast, or mixed right into your breakfast like in this chia pudding!

It has a slightly bitter flavor, so it pairs well with sweeter things like maple syrup which we will use in this recipe. You can add as much or as little matcha as you like depending on your taste preferences! Start with just 1-2 teaspoons if you’re new to matcha, or go full throttle and use the full tablespoon. If you love this recipe, try my blueberry overnight oats next!

Tips before we get started!

• Be sure to use a good quality matcha! You want one that is a bright green color. Some poor quality matchas can lean very brown/yellow and won’t have as great of a flavor. I like this ceremonial grade matcha.
• Chia pudding does not need to soak overnight, but it does need to soak for at least an hour to ensure proper digestion.

How to make matcha chia seed pudding

Add the milk and pistachios to a blender and blend until completely smooth- about 1 full minute.

In a mixing bowl, mix together the chia seeds and matcha until combined. Pour the milk into the chia seed bowl and add in the greek yogurt, maple syrup and vanilla.

Whisk everything together to combine. Let set for about 10 minutes, then mix again and set in the fridge to thicken for 1 hour.

Stir again, then serve with fresh fruit like kiwi, berries, banana, etc. Enjoy and try my pumpkin chia pudding next!

Key ingredients & swaps

Chia seeds. The star of the show! I used black chia seeds, but either black or white will work just fine, I don’t notice any kind of flavor difference!

Milk. Any kind of milk will work! I used soy which adds more protein, but you can use almond, oat, coconut or regular cows milk here.

Yogurt. Greek yogurt will add a good serving of protein here since we aren’t using any protein pwoder. I used plain full fat greek yogurt, but you can use a lower fat option if you prefer. For a dairy free option, I suggest the Kite Hill greek style yogurt.

Matcha. You want a good quality matcha powder here, I suggest a ceremonial grade one. It’s super high in antioxidants- equivalent to 10 cups of brewed green tea!

Pistachios. We’ll blend the pistachios with the milk to create a rich and creamy pistachio milk which is what the chia seeds will soak in. Adds so much flavor!

How to store

Once prepared this matcha chia pudding will keep in the fridge for about 5 days. It’s perfect to whip up on a Sunday and you have breakfast or a snack ready to go for the week! It’s served cold so it’s perfect for a grab and go breakfast- just store in pre-portioned jars!

Suggested toppings

I top chia pudding with all sorts of things depending on the flavor profile of the pudding itself. For this matcha, I think sliced kiwi, banana, blueberries and shredded or toasted coconut work really well. Here’s some other ideas:

• Sliced or diced strawberries
• Pumpkin seeds or sliced almonds
• Greek or coconut yogurt
• Drizzle of honey
• Homemade gluten free granola

More matcha recipes you’ll love!

• Gluten Free Matcha Cupcakes
• Matcha Sugar Cookies
• Fluffy Matcha Pancakes

Lastly, if you try this recipe, be sure to tag me on instagram so I can see your creation! Be sure to leave a rating/review if you try this recipe!