Matcha Chia Pudding w/ Strawberry Compote and Homemade Granola

gimme a matcha-flavored everything please

So my client and I have been obsessed with matcha recently.. 

We down matcha lattes pretty much every single morning, sometimes up to three a day, and we can’t get enough.. 

We hoarded about 10 containers of Kettl from Carissa’s in Sag Harbor the other week - some for the house and some for her Euro trip (that she actually forgot to take with her before she left🥲).

But while she was gone, I wanted to R&D this matcha chia pudding that I’ve been seeing people make.

I made it topped with a sweet, fresh strawberry compote and a homemade granola whose recipe below is one of the many versions of my homemade granola rotation.

This ended up being such a hit and makes for such an easy breakfast that you can prepare the night before and keep in your fridge for days.

It’s just the right amount of sweet, in my opinion, and packed with fiber to keep you full.

You’ll notice in the recipe that the strawberry compote is made with cooked strawberries that you strain just the syrup out of.. and mixed with freshly diced strawberries, which gives the overall compote a nice fresh bite.

Last tip: make sure you choose a high-quality matcha so that it doesn’t taste bitter or anything. Some generic matcha brands that are widely available in retail grocers can unfortunately have that weird taste, that compared side-by-side with high-grade authentic ones, is levels below.

Personally, I’ve been loving Matchaful, Kettl, Sorate, or something like this available on Amazon.

But here’s the recipe:

Serves: 4

Prep time: 25 minutes

Cook time: 25 minutes

Total time: 2 hours 15 minutes

For the matcha chia pudding:

1 tbsp. matcha powder

3 tbsp. hot (but not boiling) water

1 ¼ c. unsweetened almond or oat milk

½ c. chia seeds

2 tbsp. agave or honey

½ tsp. vanilla extract

For the strawberry compote:

1 c. roughly chopped strawberries

1 tbsp. sugar

2 tbsp. water

1 c. ¼-inch diced strawberries

For the homemade granola:

½ c. coconut chips

½ c. raw pumpkin seeds

1 tbsp. chia seeds

1 tbsp. hemp or flax seeds

1 tbsp. agave or maple syrup

1 tbsp. melted coconut oil

¼ tsp. vanilla extract

Pinch of salt

* Feel free to use your favorite store-bought granola if you don’t want to make your own

Instructions:

1. Place a sieve over a medium size bowl and sift the matcha powder through to remove any lumps. Pour in hot water and use a milk frother (or matcha whisk if you have it) to whisk until fully combined.

2. Add the almond (or oat) milk, chia seeds, agave (or honey), and vanilla extract to the bowl and use a whisk to stir until fully combined with no clumps of chia seeds. Cover the bowl and place it in the fridge for 2 hours (or overnight) until the pudding is set.

3. While the pudding sets, make the strawberry compote. In a sauce pot, add the roughly chopped strawberries, sugar, and water and cook over medium-low heat for 15 minutes, stirring regularly until the strawberries are very soft. Strain the mixture through a sieve into a small bowl, using a rubber spatula to press the strawberries down and release all their juices. Fold in the finely diced strawberries, then cover and refrigerate the compote until the chia pudding is ready.

4. Next, make the homemade granola. Preheat the oven to 325ºF. In a small bowl, mix together the coconut flakes, pumpkin seeds, chia seeds, hemp (or flax) seeds, agave (or maple syrup), melted coconut oil, vanilla extract, and salt until fully coated. Spread the mixture evenly on a small baking sheet lined with parchment and bake for 15-20 minutes, stirring halfway through, until golden and crisp. Let cool.

5. Once the chia pudding has set, grab 4 small glasses and start layering. Divide half of the chia pudding between the 4 glasses, then top with a big spoonful of the strawberry compote and a small handful of the granola. Repeat this step, adding a second layer of the chia pudding, more strawberry compote, and finishing with granola. Refrigerate until ready to serve. Leftover chia pudding and strawberry compote can be stored in airtight containers in the fridge for up to 3 days.