Description

This creamy and nutritious Pistachio Matcha Chia Pudding combines antioxidant-rich matcha and fiber-packed chia seeds with the rich flavor of pistachio-infused non-dairy milk. Sweetened naturally with maple syrup and balanced with Greek yogurt, this pudding makes a perfect healthy breakfast or satisfying snack. The pudding sets in the fridge to develop a luscious, thick texture that delights with every spoonful.

Ingredients

Milk Base

1 3/4 cup non-dairy milk
1/4 cup pistachios (roasted)

Pudding Mixture

1/2 cup chia seeds
1 tablespoon matcha powder
1/2 cup Greek yogurt
2 tablespoons maple syrup
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Make pistachio milk: Add the non-dairy milk and roasted pistachios to a blender. Blend on high speed for about 1 minute until the mixture is completely smooth, infusing the milk with pistachio flavor.
Combine chia and matcha: In a mixing bowl, stir together the chia seeds and matcha powder until evenly mixed, ensuring the matcha is well distributed among the chia seeds.
Add liquids and flavorings: Pour the freshly blended pistachio milk into the bowl with the chia mixture. Add the Greek yogurt, maple syrup, and vanilla extract to the bowl.
Mix thoroughly: Whisk all ingredients together to combine evenly and break up any clumps of chia seeds or yogurt, creating a uniform pudding mixture.
Thicken the pudding: Let the mixture sit for about 10 minutes to allow the chia seeds to begin absorbing liquid and swell. Afterward, stir it again to redistribute the seeds.
Refrigerate to set: Place the pudding in the fridge for at least 1 hour to fully thicken and develop the perfect pudding consistency.
Serve and enjoy: Once set, serve chilled as a nutritious breakfast or snack. Optionally, garnish with extra pistachios or a sprinkle of matcha powder.

Notes

For a creamier texture, use full-fat non-dairy milk like coconut or almond milk.
Adjust maple syrup to taste depending on desired sweetness.
Use fresh matcha powder for best flavor and maximum antioxidants.
Can be stored covered in the fridge for up to 2 days.
To make vegan, substitute Greek yogurt with a plant-based yogurt.