Eat green this St. Patrick’s Day with this high protein, high fiber Blueberry Matcha Chia Pudding! I love that chia pudding is making a comeback thanks to its high fiber content – it’s such a versatile dessert, snack, or breakfast.
Matcha is a perfect seasonal flavor pairing for spring, with a gentle, earthy flavors and bright green color akin to all the new leaves and flowers peaking out after a long winter. For this recipe I paired the matcha with a sweet-tart blueberry compote and creamy vanilla Greek yogurt for the ultimate texture and flavor combo. I love throwing a little bit of crunchy granola on top before serving for even more texture!
Ingredients and Substitutions
Here are the main ingredients you’ll need to recreate this Blueberry Matcha Chia Pudding recipe:
- Milk – I went with a skim dairy milk here for more protein, but any neutral tasting milk you like will work.
- Chia seeds – It’s chia pudding, so obviously you can’t really sub or omit these.
- Collagen powder – I like using collagen for an extra protein boost in my matcha recipes because it doesn’t mask the flavor of the matcha, and in this recipe, it doesn’t mess with the texture of the chia pudding either. An unflavored whey would work here too.
- Matcha – Check out my notes below on what kind of matcha to use!
- Maple syrup – Honey would work well too.
- Blueberries – I really like frozen wild blueberries in this recipe. They’re smaller and have more intense flavor, plus more antioxidants than the bigger, cultivated ones.
- Lemon – Just a touch of lemon juice helps bring a little extra acidity to the blueberry compote.
- Greek yogurt – This is totally optional, but I love pairing creamy, sweet-tart vanilla Greek yogurt with this chia pudding. It makes for a great flavor and texture combo.
buyer’s guide:
What Kind of Matcha Should I Use?
There are so many varieties, it can get confusing. For this recipe, I used the same kind of matcha I use for lattes, but you can use something less expensive here if you prefer. Here’s a quick breakdown of matcha grades:
- Ceremonial grade – This matcha has a delicate, slightly sweet flavor with very little bitterness. It’s the most expensive variety, though some brands make several grades of matcha within the ceremonial category, including this barista blend that I really like.
- Premium or Drinking grade – This has more bitterness than the ceremonial grade, but also more intense flavor. This one falls somewhere between ceremonial and culinary grade matcha, though it’s often classified at the premium end of culinary matcha. Still great for drinking solo or mixing into lattes.
- Culinary grade – This grade can be split even further into premium and ingredient grade. The premium one is still good for lattes, but can also be used for baking. Ingredient grade isn’t recommended for drinking or for making lattes and is really reserved for what the name says – for use as an ingredient in other recipes.
Shop for This Recipe
I highly recommend storing these prepped chia pudding cups in a jar or air tight container that holds about 10 fl oz so you have room to stir them without spilling. Look for something that is truly wide mouth like the jars I linked below – no one wants to go scraping inside a little jar lip to get the last of their chia pudding!
Blueberry Matcha Chia Pudding
Ingredients
- 2 cups Fairlife Skim Ultra Filtered Milk, (16 fl oz)
- 1 1/2 cups Dannon Light and Fit Vanilla Greek yogurt, (510 grams)
- 2 tbsp maple syrup, (1 fl oz)
- 1 tsp vanilla
- 6 tbsp chia seeds, (78 grams)
- 4 scoops Naked Nutrition Collagen Peptides Protein Powder, (40 grams)
- 1 1/2 tsp matcha powder
Blueberry Compote
- 1 1/2 cups frozen wild blueberries, (200 grams)
- 1 tbsp maple syrup, (1/2 fl oz)
- 1 tsp lemon juice
- 1 pinch salt
Instructions
- In a medium bowl, whisk together 2 cups Fairlife Skim Ultra Filtered Milk, 2 tbsp maple syrup, 1 tsp vanilla, 4 scoops Naked Nutrition Collagen Peptides Protein Powder, and 1 1/2 tsp matcha powder until smooth. Stir in 6 tbsp chia seeds, then set aside in the refrigerator for 2-4 hours or until the chia seeds have gelled and created a pudding-like texture.
- While the chia pudding rests, add 1 1/2 cups frozen wild blueberries, 1 tbsp maple syrup, 1 tsp lemon juice, and 1 pinch salt to a small pan and bring to a boil over medium heat. Lower heat to a simmer and cover for about 10 minutes, or until most of the blueberries have burst. You can help it along by mashing the blueberries with the back of a spoon. Set aside to cool.
- Once the chia pudding has set up and blueberry compote has cooled, divide into 4 jars. Layer the blueberry compote, chia pudding, and 1 1/2 cups Dannon Light and Fit Vanilla Greek yogurt into the jars. Before serving, drizzle with honey and top with a bit of granola, if desired.
Tips & Tricks
Nutrition Information
