How can I bump up the protein?

For reference, if this recipe is made using soy milk, soy yogurt, almonds, and oats this recipe provides 10g of protein and 11g of fiber. You can do a number of things to up the protein in this meal. For example, use a higher protein yogurt, like Kite Hill’s Greek Style Yogurt or Siggi’s Plant-Based Yogurt. You can also stir in some protein powder, but note that protein powder is highly absorbent, so you may want to add a little more milk to help get your chia pudding to the consistency you like.

How can I make this nut-free?

You can either swap the almonds for pumpkin seeds or with more oats. Also make sure you are using nut-free milk, yogurt, and cream cheese by looking through the ingredients on each.

How long does this keep?

Store the chia pudding and the crumble in separate airtight containers and store in the fridge for up to 5 days.

Matcha Cheesecake Chia Pudding

Description

This matcha cheesecake chia pudding is quick to prep and has the perfect balance of sweet, tangy, and umami-rich flavor. A fun sweet breakfast packed with fiber to support your digestion.

Ingredients

Scale

Chia Pudding

1/3 cup plain plant-based yogurt (I used soy)
3 tbsp dairy-free cream cheese
2 tbsp agave syrup (use more or less based on preference)
3/4 cup unsweetened plant-based milk of preference (I used soy)
1/2 tsp vanilla bean paste or extract
1 lemon
1/4 tsp kosher salt or more to taste
1 1/2 tsp good quality matcha powder
1/3 cup hot water about 175F)
1/3 cup chia seeds
Strawberry jam for serving (optional)

Crust Crumble

3 tbsp almonds
3 tbsp gluten-free oats or banana chips
3 medjool dates

Cook Mode Prevent your screen from going dark

Instructions

To a blender cup, add the yogurt, cream cheese, syrup, milk, vanilla, the zest and juice of half a lemon, and salt.
Set a small mesh sieve over a matcha bowl (or small bowl). Sift the matcha through the sieve then add the hot water. Using a bamboo whisk, whisk the matcha and water together back and forth in a W-shape motion for about 1 minute or until frothy on the top and no clumps remain.
Pour the matcha into the blender cup then blend everything until completely smooth.
To a large storage container, add the chia seeds then pour in the blended matcha milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour (preferably store overnight) before using.
In a mini-food processor, add the almonds, oats, dates, zest of half a lemon, and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.
To serve, spread a tablespoon of jam into your serving dish if using then layer layer in the chia pudding and top with a generous portion of the crumble mix on top and enjoy.

Notes

Save on clean up and prep your chia pudding in the container you plan to store it in.

A matcha whisk is used to suspend the matcha powder in water and aerate it. If you do not have a matcha whisk, you can use a handheld electric milk frother to blend everything together.

Avoid over blending the nut crumble. Over blending will turn the mixture into a paste.

Mix your chia pudding again before refrigerating. After initially mixing the banana milk and chia seeds together, I will let it sit for 5 minutes then give a final mix before placing in the fridge. This will help prevent massive clumps in your chia pudding.

When it comes to adding fiber, add it in slowly and stay hydrated. Chia seeds are very high in fiber. This chia pudding is 11g of fiber per serving. If you are not used to that amount of fiber, start with a smaller portion and work your way up slowly. You also want to make sure you are properly hydrated to encourage healthy digestion.