This blueberry matcha chia pudding makes a delicious breakfast, snack, or dessert! It's super easy to make and makes a wonderful dish to serve to guests! The matcha tea and blueberry flavors pair deliciously so well, it will be hard to eat it slowly! Serve it in glass dishes to highlight the delicious colorful layers!
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Ingredients
- Matcha powder
- Chia seeds
- Milk
- Maple syrup
- Blueberries
- Maple syrup
- Lemon juice
Instructions
Matcha chia pudding:
Combine the chia seeds, matcha powder, milk, and maple syrup together in a bowl or measuring glass and whisk together. Let the mixture sit for 10 minutes.
The chia mixture will not have completely set yet after 10 minutes and will be clumpy; this is normal. Stir well to mix and break up any clumps. Cover and refrigerate for at least 2 hours or overnight.
Blueberry compote:
Add the berries, lemon juice, and maple syrup (if using) to a pot and heat over medium heat.
Once the blueberries heat up and soften, mash with a potato masher or the back of a spoon. Cook for 5-10 minutes until thickened. Remove from heat and set aside to cool.
To serve:
Stir the matcha chia pudding well.
Stir the blueberry compote; it will have thickened slightly after cooling.
Add about a tablespoon of blueberry compote to each dish. Divide the matcha chia pudding between the dishes.
Pro Tip: Serve the pudding in glass dishes so you can see the layers; it makes it more impressive to serve!
Serving Suggestions
Top your matcha chia pudding with a bit more blueberry compote and fresh blueberries. I love adding a dollop of plain Greek yogurt so there's some extra creaminess and a bit of tang added to the matcha and blueberry flavors!
It would also be delicious sprinkled with some sliced almonds, pumpkin seeds, or homemade granola!
You can also make a parfait by layering the blueberry compote, some matcha chia pudding, a layer of Greek yogurt (plain or flavored), and then repeating the layers.
Substitutions and Variations
Milk: I use regular milk for my matcha chia pudding, but other alternatives would be coconut milk, almond milk, or soy milk. All would be delicious!
Maple syrup: Substitute with honey or another liquid sweetener. You can also omit the sweetener, if you prefer.
Blueberries: A mixed berry compote or other fruit compote would be delicious with this pudding. You can also skip the compote completely and simply enjoy it with fresh fruit.
Commonly Asked Questions
What type of matcha powder should I use? A good quality "everyday" matcha works. I, personally, like to find ones that have a nice rich green color as opposed to some that almost seem murky or too yellowish as I have found that color actually does have some indication as to how good it tastes.
Can I use a different milk besides dairy milk? Yes, coconut milk, almond milk, or soy milk can be used and all would be delicious!
Do I have to use sweetener in the compote? No, you can omit the maple syrup from the blueberry compote if the berries are already sweet enough.
Do I have to use sweetener in the chia pudding? No, you can omit the maple syrup from the chia pudding, but I find that it helps balance the bitterness of the matcha.
Can I make it without matcha? Yes! While this is a matcha chia pudding recipe, you can also omit the matcha and simply have a simple chia pudding to dress up however you like.
How long does the chia pudding last? The chia pudding is best stored covered in the refrigerator for 3-4 days.
Can I freeze the chia pudding? No, I do not recommend freezing it.
Other Recipes You Might Like
If you love matcha and blueberries, you're going to love them in this chia pudding. It's super easy to make and I enjoy making it a part of a healthy breakfast. It's so delicious and refreshing that you'll love it as an afternoon snack or dessert, too!
~ Lisa.
Recipe
Blueberry Matcha Chia Pudding
Ingredients
Matcha chia pudding:
- 20 grams chia seeds
- 5 grams matcha powder
- 120 grams milk (use coconut milk, almond milk, or dairy milk)
- 20 grams maple syrup
- 1 cup blueberries, fresh or frozen
Blueberry compote:
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
Optional toppings:
- Greek yogurt
- Fresh blueberries
- Sliced almonds
- Pumpkin seeds
Instructions
Matcha chia pudding:
- Combine the chia seeds, matcha powder, milk, and maple syrup together in a bowl or measuring glass and whisk together. Let the mixture sit for 10 minutes.
- The chia mixture will not have completely set yet after 10 minutes and will be clumpy; this is normal. Stir well to mix and break up any clumps. Cover and refrigerate for at least 2 hours or overnight.
Blueberry compote:
- Add the blueberries, lemon juice, and maple syrup (if using) to a pot and heat over medium heat.
- Once the blueberries heat up and soften, mash with a potato masher or the back of a spoon.
- Cook for 5-10 minutes until thickened. Remove from heat and set aside to cool. Once cooled completely, cover and refrigerate.
To serve:
- Stir the matcha chia pudding well.
- Stir the blueberry compote; it will have also thickened slightly after cooling.
- Add about a tablespoon of blueberry compote to each dish. Divide the matcha chia pudding between the dishes.
- Top with more blueberry compote, if desired. Delicious with fresh blueberries, a dollop of Greek yogurt, sliced almonds, or granola.
Notes
- Use clear dishes so you can see the layers of the blueberry and matcha!
- You can also make a parfait by layering the blueberry compote, some matcha chia pudding, a layer of Greek yogurt (plain or flavored), and then repeating the layers.
- A good quality "everyday" matcha works. I, personally, like to find ones that have a nice rich green color as opposed to some that almost seem murky or too yellowish as I have found that color actually does have some indication as to how good it tastes.
- Substitute the dairy milk with coconut milk, almond milk, or soy milk.
- Substitute the maple syrup with honey or other liquid sweetener. You can also omit entirely.
- While this is a matcha chia pudding recipe, you can also omit the matcha and simply have a simple chia pudding to dress up however you like.
- The chia pudding is best stored covered in the refrigerator for 3-4 days.
- I do not recommend freezing the pudding.
Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!
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