Matcha Chia Pudding with Blueberries & Walnuts
While in Miami recently, I finally had my very first matcha latte. I know, a little late to the party, but hey, better fashionably late than never, right? 💁♀️ And now that I’ve added matcha to my repertoire, I’m officially hooked. This chia pudding is my new go-to for breakfast or a mid-afternoon snack. It is creamy, slightly earthy, lightly sweet, and rich in fiber, protein, healthy fats, and antioxidants to help support your circadian rhythm. Matcha gives you a gentle caffeine lift (without the crash), chia seeds bring the fiber and omega-3s for blood sugar balance, and walnuts + blueberries double down on brain-boosting, anti-inflammatory magic. Basically, it’s a delicious way to say good morning (or good afternoon) to your body.☀️ And the best part? Five minutes to prep the night before, for a glorious start to your day!
Equipment
- 2 small bowls or jars
Ingredients
- 2 tablespoons chia seeds
- ¾ cup unsweetened almond milk or any plant-based milk
- ½ teaspoon ceremonial or culinary-grade matcha powder
- ½ teaspoon vanilla extract
- ½ teaspoon maple syrup or honey optional or to taste
- ¼ cup fresh or frozen blueberries
- 2 tablespoons chopped walnuts
- Pinch of sea salt
- Optional toppings:
- Coconut flakes
- Hemp seeds
- Drizzle of nut butter I feel you, almond butter lovers
Instructions
- In a small mixing bowl , whisk together the almond milk, matcha, vanilla, sweetener, and sea salt until smooth and mostly dissolved.
- Stir in the chia seeds and mix well until no visible clumps remain.
- Let it sit for 5–10 minutes, then stir again to break up any clumping.
- Divide evenly into either two small bowls or jars.
- Cover each bowl or jar and refrigerate at least 4 hours, or overnight.
- When ready to eat, top with blueberries, walnuts, and whatever extras make you smile. Give it a good stir and dig in!
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