Ingredients
- 3 tablespoons chia seeds
- 1 cup milk
- 1 teaspoon matcha powder
- 1 teaspoon maple syrup
How to Make
- Whisk matcha powder into milk until smooth.
- Add chia seeds and maple syrup.
- Stir and refrigerate overnight.
🧊 Shelf Life / Fridge Life
Refrigerated:
- Best quality: 3–4 days
- Maximum: up to 5 days when stored in an airtight container at ≤4°C / 40°F
Why matcha chia pudding stores well:
- No fresh fruit or citrus
- Matcha powder and maple syrup are shelf-stable
- The base ingredients hydrate evenly and hold texture well
Best storage tips:
- Whisk matcha thoroughly into milk first to prevent clumping
- Stir well before refrigerating so the chia seeds distribute evenly
- Store tightly sealed to protect matcha flavor and freshness
- Stir again before serving to restore creaminess
Discard if you notice:
- Sour or off smell
- Mold or unusual surface film
- Separation that doesn’t recombine when stirred
🌱 Health & Nutrition Benefits
Chia Seeds
- High in fiber → supports digestion and long-lasting fullness
- Rich in omega-3 fatty acids → heart and brain health
- Provides plant-based protein and essential minerals
Matcha Powder
- Rich in antioxidants (catechins) that fight inflammation
- Provides gentle, sustained energy from natural caffeine
- Contains L-theanine, which supports calm focus and mental clarity
Maple Syrup
- Natural sweetener with trace minerals like manganese
- Lower glycemic impact than refined sugar
- Balances matcha’s earthy flavor without overpowering it
Milk (Dairy or Plant-Based)
- Adds creaminess and satiety
- Dairy provides calcium and protein
- Plant-based milks make this recipe vegan-friendly
Overall Benefits
- Energizing, make-ahead breakfast or snack
- Naturally sweet with no refined sugar
- High in fiber, antioxidants, and healthy fats
- Ideal for meal prep and focused mornings