How can I best store the matcha chia pudding?

In the refrigerator: up to 3 days airtight. In the freezer: not recommended (chia pudding loses texture). Reheat: serve cold – do not heat up.

Can I make the chia pudding set faster?

Yes, you can put it in the refrigerator for 30 minutes and then stir; it helps if you use warm milk in the preparation.

Can I use regular milk instead of plant-based milk?

Sure, you can. The pudding will no longer be vegan, but it will remain just as creamy.

How do I get the matcha to dissolve well without clumps?

Sift the matcha powder before use and use a small whisk or matcha whisk.

Can I use other fruits for the jam?

Yes, blueberries, raspberries, or mango also work perfectly.

Creamy Protein Matcha Chia Pudding with Strawberry Jam

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2h10

•

Easy

This one is for the protein lovers! As breakfast or after working out – totally great.
I’m also a fan of some extra protein in my daily diet, but it has to be tasty, duh… what did you think?

It may look incredibly fancy, but it’s super accessible and healthy! Packed with good fats, chia seeds for a long-lasting feeling of fullness, proteins, and antioxidants. Ideal for making in batches, so you always have something healthy on hand when you want to indulge.

Yes hello… who’s joining?

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Ingredients

What do you need?

Quantity: 4P

Matcha Chia Protein Pudding
1 tablespoon (about 6 g) premium organic matcha powder
2 tablespoons (15 ml) warm water
240 ml coconut milk (or almond, soy, oat,... can also be used with Greek yogurt)
60 g chia seeds
1 tablespoon maple syrup
1 teaspoon vanilla powder
A pinch of sea salt
2 leveled tablespoons protein powder (e.g., from organic peas)

Strawberry Chia Jam
200 g (1 cup) frozen strawberries or other fruit of choice
1 tablespoon water
1 tablespoon maple syrup
2 tablespoons chia seeds

Topping
400g coconut yogurt
Optionally with 1 tablespoon coconut flakes and some vanilla

Finishing: a pinch of matcha powder

1 tablespoon (about 6 g) premium organic matcha powder
2 tablespoons (15 ml) warm water
240 ml coconut milk (or almond, soy, oat,... can also be used with Greek yogurt)
60 g chia seeds
1 tablespoon maple syrup
1 teaspoon vanilla powder
A pinch of sea salt
2 leveled tablespoons protein powder (e.g., from organic peas)

200 g (1 cup) frozen strawberries or other fruit of choice
1 tablespoon water
1 tablespoon maple syrup
2 tablespoons chia seeds

400g coconut yogurt
Optionally with 1 tablespoon coconut flakes and some vanilla

Finishing: a pinch of matcha powder

Make it veggie!

This recipe is already completely vegan — no adjustments needed! If you want a non-vegan version, replace the coconut yogurt with Greek yogurt and use honey instead of maple syrup.

Preparation method

How do you make this?

Prepare the matcha chia pudding: Beat the matcha with it water into a smooth, frothy mixture with a matcha whisk.

Add the plant-based milk, chia seeds, maple syrup and vanilla powder to.

Stir well and let stand for 10 minutes. Then stir again to avoid lumps.

Make the strawberry chia jam: Do the frozen strawberries, water and maple syrup in a saucepan and heat over medium heat until the strawberries become soft (about 5–7 minutes).

Mash them with a fork and add it chia seeds to.

Cook gently for another 1–2 minutes and then remove from the heat.

Allow to cool completely - the jam will continue to thicken as it cools.

Make the topping: Mix the coconut yogurt, possibly the coconut grater and vanilla into a smooth whole.

Assemble the glass: Spoon a layer first strawberry chia jam in each glass.

Then add a layer matcha chia pudding to.

Finish with a generous scoop coconut yogurt topping and a pinch matcha powder.