Strawberry Matcha Chia Pudding
Thick, creamy matcha chia pudding with an easy strawberry compote. A gorgeous snack perfect for sharing with friends or prepping and enjoying throughout the week. Just 7 ingredients and 15 minutes active time required!
Servings 4 (1/2 cup servings)
Ingredients
MATCHA PUDDING
- 1 ½ cups dairy-free milk (plain, unsweetened // we like 3/4 cup canned light coconut milk + 3/4 cup almond milk)
- 2 Tbsp maple syrup (more or less to taste)
- 1 tsp vanilla extract
- 1-2 tsp matcha powder (depending on potency // find our favorite brands here)
- 1/2 cup chia seeds
STRAWBERRY COMPOTE
- 2 cups ripe strawberries, hulled and quartered (measured after cutting)
- 2 tsp lemon juice
- 2 tsp maple syrup
Instructions
- MATCHA PUDDING: To a mixing bowl (or container with a lid), add dairy-free milk, maple syrup, vanilla, and matcha (start with the lesser amount). Whisk vigorously, side to side is best, to combine and break up any clumps of matcha. If there are any stubborn clumps, you can transfer to a blender to fully combine. Taste and adjust, adding more matcha if desired or more maple syrup for sweetness.
- Then add the chia seeds and mix until well combined. Let sit for 5-10 minutes at room temperature, then stir again (to prevent clumping). Cover and refrigerate for 45-60 minutes (or overnight). The chia pudding should be very thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
- STRAWBERRY COMPOTE: While the pudding chills, make the strawberry compote. Add the strawberries, lemon juice, and maple syrup to a small saucepan and bring to medium heat. Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit. Continue cooking over medium-low heat for 10-12 minutes, until most of the berries have broken down and it’s saucy and fragrant. Remove from heat and transfer to a clean jar or container to cool thoroughly.
- Once pudding has fully set, divide, top with generous helpings of the strawberry compote, and serve! Leftover pudding will keep covered in the refrigerator for up to 4-5 days. Any leftover compote will keep covered in the refrigerator for up to 1 week and is delicious with oats, pancakes, waffles, French toast, and more!
Video
Notes
*Recipe as written makes ~1 cup strawberry compote.
*Adapted from our Simple Berry Compote and How to Make Chia Pudding.
*Nutrition information is a rough estimate calculated with all of the strawberry compote and with half almond milk and half canned light coconut milk.
*Adapted from our Simple Berry Compote and How to Make Chia Pudding.
*Nutrition information is a rough estimate calculated with all of the strawberry compote and with half almond milk and half canned light coconut milk.
Nutrition (1 of 4 servings)
Serving: 1 (half cup) serving Calories: 194 Carbohydrates: 24.1 g Protein: 4.1 g Fat: 9.8 g Saturated Fat: 3.4 g Polyunsaturated Fat: 5 g Monounsaturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 38 mg Potassium: 245 mg Fiber: 8.5 g Sugar: 12.7 g Vitamin A: 3 IU Vitamin C: 40 mg Calcium: 233 mg Iron: 3.7 mg