strawberry 🍓 + matcha 🍵 chia seed pudding recipe!

Ingredients

• 1 cup Greek Yogurt (plain, full‑fat for creaminess; split between two jars (0.5 cup per jar))
• 0.9 cup Whole Milk (use about 0.45 cup per jar; can substitute with coconut milk or any milk of choice)
• 5 tablespoons Chia Seeds (about 2.5 Tbsp per jar; stir well to avoid clumps)
• 2 tablespoons Maple Syrup (for strawberry version; 1 Tbsp per jar)
• 2 teaspoons Vanilla Extract (for matcha version; 1 tsp per jar)
• 6 pieces Fresh Strawberries (washed, hulled and sliced; 3‑4 per jar)
• 2 teaspoons Matcha Powder (for matcha version; 1 tsp per jar; dissolved in hot water first)
• 2 tablespoons Hot Water (to dissolve matcha; can be boiled water cooled slightly)

Instructions

1. Measure Yogurt and Milk

   Measure 0.5 cup Greek yogurt and just under 0.5 cup whole milk (about 0.45 cup) into a mixing bowl for each jar.

   Time: PT2M

2. Add Sweetener or Flavor Base

   For the strawberry jar, stir in 1 Tbsp maple syrup. For the matcha jar, stir in 1 tsp vanilla extract.

   Time: PT1M

3. Prepare Matcha (if using)

   In a small cup, combine 1 tsp matcha powder with 2 Tbsp hot water and whisk until fully dissolved, then add to the matcha jar’s yogurt‑milk mixture.

   Time: PT2M

   Temperature: ~80°C

4. Add Fruit (Strawberry version)

   Slice 3‑4 fresh strawberries and fold them into the strawberry jar mixture.

   Time: PT2M

5. Stir in Chia Seeds

   Add 2.5 Tbsp chia seeds to each jar and stir vigorously until the seeds are evenly distributed.

   Time: PT2M

6. Seal and Refrigerate

   Cover each jar with its lid, give it a quick shake, and place in the refrigerator for at least 10‑15 minutes (ideally overnight) to allow the chia to gel.

   Time: PT15M

   Temperature: 4°C

7. Serve

   When ready to eat, give the jar one final shake. Enjoy half a jar for breakfast; the remaining half can be saved for the next day.

   Time: PT1M

Nutrition Facts

Calories

166

Protein

6 g

Carbohydrates

15 g

Fat

8 g

Fiber

5 g