MATCHA VANILLA BLUEBERRY CHIA PUDDING

Matcha Vanilla Blueberry Chia Pudding topped with fresh wild blueberries, grain-free granola, Rawcology Matcha Latte coconut chips, a sprinkle of matcha powder, and Lakanto sugar-free Suntella Chocolate Sunflower spread.

Chia pudding is an easy make-ahead, grab-and-go breakfast staple at our house.  It’s nutritious, delicious, and versatile, and can literally be thrown together in minutes the night before.

This matcha, vanilla and blueberry combo is wonderfully creamy, flavourful, and satisfying. Bonus is, it’s loaded with antioxidants, fibre, healthy fats, and protein, too!

Why Chia?

Chia seeds have a mild nutty taste and are extremely nutrient-dense.  They are rich in fibre, minerals, protein, antioxidants, and healthy fats.

In fact, a 2 Tbsp serving of chia seeds contains approximately 4 grams of protein, 9 grams of fat, and 12 grams of carbohydrate, of which 11 grams are actually fibre!

In the Mood for Matcha

Matcha is made by grinding high quality nutrient-rich green tea leaves into a fine powder.  It has a beautiful green colour and a unique, complex taste, with a balance of naturally sweet, malty, bitter and earthy vegetal notes.  It’s packed with anti-inflammatory, disease-fighting phytochemicals including the subgroup of antioxidants called catechins.  One particular catechin, EGCg, is widely recognized for its anti-cancer properties.  Matcha is also used to induce a sense of calm while simultaneously boosting energy and concentration.

Matcha Vanilla Blueberry Chia Pudding Recipe

Ingredients for 4 servings:

Matcha Vanilla Blueberry Chia Pudding (no spinach), topped with fresh blueberries, grain-free granola, Rawcology Matcha Latte coconut chips, and a sprinkle of matcha powder.

• 1 can light coconut milk, plus additional almond or nut-free milk as needed

• 1 1/2 cups plain probiotic Greek or non-dairy yogurt

• 2 to 4 Tbsp Nuzest Clean Lean Vanilla Matcha protein powder (optional, see note below*)

• handful of baby spinach (optional, for colour)

• 2 tsp high-grade matcha powder, adjusted to taste

• juice from 1/2 lime (optional)

• 1/4 tsp Giddy Yo vanilla bean powder (or 1 tsp pure vanilla extract)

• pinch of salt

• Lakanto sugar-free monk fruit sweetener, raw honey (non-vegan), pure maple syrup, or stevia, adjusted to taste

• 1/2 cup white chia seeds

• 1 cup fresh blueberries, plus more for topping

• optional toppings: other fresh or dried fruit, grain-free granola, Rawcology Matcha Latte coconut chips, a sprinkle of matcha powder, Lakanto sugar-free Suntella Chocolate Sunflower spread, or toppings of choice

Directions:

1. Put coconut milk, yogurt, protein powder, spinach, matcha, lime juice, vanilla, and salt into a blender container (see note below*) and blend on high until well-mixed. Add sweetener and adjust matcha to taste.

2. Add chia seeds and pulse-blend until just combined.  Stir in blueberries.

3. Pour into a bowl or 4 single-serving mason jars. Let sit for 10 minutes, then whisk or cover and shake well and put in the fridge overnight, or for a minimum of 3 hours.

*Notes: A blender is required if you are adding the spinach. Otherwise, you can mix this chia pudding with a whisk if preferred.

This recipe makes a thick and filling pudding, especially if you add the full 4 tablespoons of protein powder. Before eating, stir and add additional milk of choice for desired consistency. Similarly, adjust matcha and sweetener to taste. Serve cold with your choice of toppings.

Matcha Vanilla Blueberry Pudding can be stored in an airtight container in the fridge for up to 5 days. 

Matcha Vanilla Blueberry Chia Pudding (no spinach), topped with frozen wild blueberries, grain-free granola, Rawcology Matcha Latte coconut chips, and a sprinkle of matcha powder.