Strawberry Matcha Chia Pudding

Snacks just got gorgeous. Introducing a rich, creamy MATCHA chia pudd with a bright strawberry compote. It looks just as amazing as it tastes! It’s also packed with healthy fatty acids, fiber, and fiber. Thanks to chia seed.

This is a great way to start the week and enjoy it throughout. You can also share with your friends if you wish. Fifteen minutes of active time and seven ingredients are all that’s needed! Let’s get started!

MATCHA is the first step. Our calming amino acid L-theanine and antioxidants are packed into our energizing green mate! We have added it previously to lattes and smoothies, as well as frosting, snack bites, and cheesecake. Why not also add it to the chia pudding?

This was our best choice this year. We added maple syrup to sweeten it, vanilla for flavor enhancement, and dairy-free milk.

The chia seeds will turn this into a thick, rich pudding that is packed with fiber. Two tablespoons per serving of chia seed provide seven grams of fiber and LOTS of omega-3, three good fats. They also contain vitamins, minerals, and a lot of nutrients, including vitamin K, magnesium, iron, and selenium.

Matcha’s bitter (natural, but acquired by some) notes are the perfect complement to sweet STRAWBERRIES. What about the contrast in color? 10/10!

We prepare a simple Strawberry compote by cooking fresh strawberries with maple syrup and lemon juice. Add it to your chia suprême and enjoy.



1 1/2 cups milk (plain and unsweetened // We like 3/4 cup light canned coconut milk + 3/4 Cup almond milk).

Maple syrup, two tablespoons (or more or less according to taste).

1 tsp vanilla extract

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Half a cup of Chia Seeds


Measure 2 cups of ripe strawberries that have been hulled, quartered, and measured after cutting.

Lemon juice, two teaspoons

2 tsp Maple Syrup


MATCHHA PUDDING: In a bowl or container with a cover, add the dairy-free milk (or maple syrup), vanilla, and matcha. (Start with a smaller amount). Whirl vigorously and side to side to break up any clumps. Transfer any stubborn clumps to a blender for a complete mix. Add more maple syrup or matcha to taste if you want it sweeter.

Add the chia seed and combine until well blended. Stir again after 5-10 minutes of letting it sit at room temperature. Cover and refrigerate 45-60 minutes or overnight. The chia pud should be thick and creamy. If not, you can add more chia seed, stir, and then refrigerate it for an additional hour.

STRAWBERRY COMPOT: Make the strawberry compote while the pudding is chilling. Add the strawberries to a small pan with maple syrup, lemon juice, and maple sugar. Bring to a medium heat. Reduce heat and use a wooden spatula to muddle the fruit. Continue cooking on medium heat for 10-12 mins, or until the fruit is fragrant and most of it has broken down. Transfer to a clean container or jar to cool completely.

Divide the pudding, add generous amounts of strawberry compote, and serve. The leftover pudding can be stored in the fridge for 4-5 days. Compote can be stored in the refrigerator for up to a week. It is great with oatmeal and pancakes.

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