matcha chia seed pudding

my new go-to breakfast is chia seeds. seriously, who am i?

sounds a little more crunchy/hippie than i usually lean when it comes to food (i type, as i devour an entire bar of chocolate, like my true self).

i thought chia seed pudding was some gross health food fad i would never like, but when steven and i were in honolulu we found this incredible coffee shop that sold iced charcoal lattes and matcha chia seed pudding plated with this super fresh, hawaiian fruit. it was so beautiful, i had to order — and it was actually delicious!

and i liked it so much, i’ve been making it at home for the last couple of weeks. perfect breakfast mixed with a handful of blueberries, a banana and whatever other fruit we have (in this pic, a fresh maryland peach!).


super easy to make. just make sure you have a sealable container.

2 c. almond milk
1/2 c. chia seeds
4 tbsp. agave
3 tsp. matcha

  1. put in container and mix thoroughly so there are no dry pockets.
  2. mix/shake again in ten minutes.
  3. refrigerate overnight.


also, special shout out to the sweet coffee shop that inspired this morning’s breakfast: arvo.



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he's a culinary institute of america grad in medical school. she's a journalist, who prior to their meeting, used the oven solely for storage.

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