Easy Matcha Chia Pudding (Vegan, Gluten-Free)

Easy Matcha Chia Pudding

Easy Matcha Chia Pudding
Spring is on the way, and while many of us are still craving hearty, filling breakfasts to get us through cold mornings, soon enough, we’ll probably feel more pulled towards sweeter, lighter foods that better compliment the season. When recently scouring the internet for hearty spring breakfasts, we came across this awesome recipe from Carolyn’s Pantry, which seemed like the perfect fit for the upcoming transition into warmer weather.

Most all of us enjoy a big bowl of hot oatmeal, especially in the dead of winter, but not many of you have probably tried the quicker, fully raw and nutritionally superior version of morning porridge using…chia seeds!

Chia pudding is easy to prepare, super nutritious, and most importantly, will get you out the door on time every morning. It’s loaded with Omega 3’s, contains a healthy chunk of your daily recommended value of fiber, and comes bundled with a number of other key vitamins and minerals like calcium, magnesium, phosphorous and manganese. And, as some of you know, chia seeds expand to many times their original size, and so a little bit goes a long way.

Legend has it that Aztec warriors and Native American tribes relied heavily on the use of chia seeds for the strength and endurance they provide, especially when traveling long distances and when going into battle. They’re lightweight, easy to transport, and very easily consumed. Even today, chia seeds are often cited as a key component in the diet of many endurance athletes and plant-based body builders.

To compliment the chia seeds, Carolyn added matcha green tea, which has been used in Japan for more than a thousand years, and is a really great alternative for those who are looking to kick their reliance on morning coffee. It’s moderate level of caffeine is generally well-tolerated by the body, it’s chock-full of antioxidants, it boosts the immune system and has a unique effect in the world of caffeinated teas; regular users have described it as nothing less than euphoric.

Give it a try and let us know what you think!

I really hope you enjoy our Matcha Chia Pudding recipe, excerpted from Carolyn’s Pantry and perfect for anyone who doesn’t have the time to cook in the morning but still needs a healthy, filling, high-energy breakfast to get them out the door. Check out more of Carolyn’s awesome recipes here.

Matcha Chia PuddingMatcha Chia Pudding

Makes: 1 large serving

This is a great recipe for use during the work-week, as it’s both quick to put together, super-energizing and filling, and can easily serve as a substitute for your everyday winter oatmeal.

To add to the base recipe, feel free to serve chia pudding with your favorite toppings, such as fresh berries, sliced bananas, slivered almonds or any of the additional ingredients listed below.

Note: If you’re really pressed for time in the morning, you can soak your chia seeds the night before, which makes putting this recipe together completely possible in just a few minutes.

Raw Ombre Cake (Vegan, Gluten-Free)


    Shortbread Base
  • 10 dates
  • 1 cup macadamia nuts
  • 2 tablespoons coconut flour
  • Pinch of salt
  • ⅓ cup melted cacao butter or coconut oil
    Blueberry Ombre Filling
  • 3 cups cashews (soaked for at least 6 hours)
  • 1 can thick full fat coconut cream
  • Juice of 2 small lemons
  • ½ cup + 1 tablespoon brown rice syrup
  • ½ cup melted cacao butter
  • ½ cup melted coconut oil
  • 8+ tablespoons blueberry powder
  • 2 tablespoons acai powder (optional, used only for color)


  1. First off prep a 6" spring form cake pan by rubbing solid coconut oil onto the base, then lining the sides with wax paper.
  2. Melt the cacao butter or coconut oil for the crust in a heat-proof bowl over warm water.
  3. Pour some more warmed water over the dates and allow to soak - this will make them easier to feel for pit fragments (pit if they're unpitted) and to blend.
  4. While the dates are soaking, blitz the macadamias in a food processor. You're shooting for a bit of crunch so blitz to a semi fine crumb.
  5. Add the dates to the food processor and pulse until the macadamias and the dates begin forming a paste.
  6. Add the coconut flour, continue mixing, and then the oil.
  7. The crust mixture should be uniform with no bits of dry coconut flour.
  8. Press the crust mixture into the bottom of your prepared pan and place in the freezer to set.
    To make the filling:
  1. Add the soaked cashews, can of coconut cream, lemon juice and brown rice syrup to a high speed blender.
  2. Blitz, you may need to use the toggle, until smooth and creamy.
  3. Add the melted cacao butter and coconut oil.
  4. Pour the cashew mixture in equal parts into four bowls.
  5. Leave one bowl creamy white, mix 2 tablespoons of blueberry powder into one bowl, 4 tablespoons of blueberry powder into the next, and the last bowl mix in the remaining blueberry powder as well as the acai powder.
  6. Remove the crust from the freezer, pouring in all but 2 tablespoons of the the darkest mixture onto the crust. Return to the freezer until just set (about 15-20 minutes). Leave the few extra tablespoons in the bowl for later.
  7. Continue the process of layering each color once the one before it has set until you're left with only the creamy white layer. Use the whole bowl, do not reserve any of the creamy white unless you want creamy white stars as decoration.
  8. Return the cake to the freezer to set for 10 minutes or so.
  9. Remove from the freezer and place the cake in the refrigerator to set over night.



Matt Jager is a wellness activist, yogi and co-founder of True Wellth. His life mission is to transform the healthcare and food system in this country, so that every single person has access to the tools and support they need to look and feel their best, control their health, own their happiness and revolutionize their well-being.

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