Matcha Pistachio Coconut Chia Oat Pudding (Vegan)
These jars of Matcha Pistachio Coconut Chia Oat Pudding are creamy, thick and so delicious made with wholesome, high-fibre and high-protein ingredients and are great to meal prep for busy weeks.
Welcome back to another meal prep breakfast idea that is so delicious, you will look forward to it again and again. These oats and chia puddings are made with equal parks chia seeds and oats with flaxseed for added fibre. I also love how vibrant and green they are thanks to the pistachios and matcha green tea powder, too. These breakfast pots are a real powerhouse of nutrition with fibre, protein, healthy fats, gut-healthy foods and they are full of antioxidants, a natural boost of caffeine and they taste amazing. They are loaded with plant diversity and take 10 minutes to make. These are part of another meal prep special which I am sharing on my Instagram and you can see all of the recipes here.
Why will I love these pots?
These are so good:
- Thick, creamy and smooth
- With chia seeds, flaxseeds and oats
- Packed with fibre
- Naturally high in protein from the seeds and oats
- A great source of plant points and diversity
- With at least 8 different plants
- Requires no baking
- Only a few steps
- Ready in 10 minutes
- Thickens overnight
- Great for meal prep
- Makes 3 portions for the week
- Increase the volume to make more pots
- Can be enjoyed at home or at work
- Perfect for busy mornings
- Naturally green with pistachios and matcha
- A natural caffeine boost with matcha
- High in antioxidants
- Naturally vegan, dairy-free and egg-free
- Gluten-free
- No added sugars
If you already love the sound of these pots, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail below.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the milk mix:
- Pistachios: make sure these are raw and unsalted but no need to soak them first.
- Coconut flakes: to add coconut flavour.
- Coconut milk: just from the carton to make a really coconutty flavour. I use the Rufe Health or Plenish ones as they contain natural ingredients.
- Thick coconut yoghurt: to make the mix lovely and thick and creamy. I use Cocos Organic which is only made with simple ingredients.
- Vanilla extract: to add some sweetness.
- Salt: for flavour.
For the oat mix:
- Matcha powder: make sure this is a good quality matcha powder and is vibrant green in colour. Mix with water to allow the matcha to bloom and then pour into the oat mix. This is the one I have used for years and code nourishinglove15 will save you 15%.
- Chia seeds: this makes the mix thick and high in fibre and protein.
- Oats: to add fibre.
- Flaxseeds: to add more fibre and omega-3 goodness.
To serve these pots, I like to add more yoghurt, some more pistachios and coconut and also I add some berries.
Are these gluten-free and nut-free?
These are easily gluten-free as long as your oats are GF. I would recommend trying my Matcha Raspberry Chia Oat Pudding which is easier to make nut-free.
How do I make them?
This recipe is ready in a few steps:
- Add the milk mix ingredients to a blender: and process until smooth. I love this blender and save with my code AMY15.
- Mix the matcha and water: and whisk until frothy.
- Stir together the oats and seeds: and pour in the pistachio milk and matcha.
- Stir well and cover: to leave in the fridge overnight.
- Layer in jars and serve with your favourite toppings: or keep for later.
How long will they last?
These will keep for 2-3 days in the fridge, covered well.
What other recipes can I try?
For more breakfast ideas try:
- Blueberry Chia Oat Pudding
- Raspberry Almond Sheetpan Pancakes
- Homemade Tropical Granola
- Matcha Raspberry Chia Oat Pudding
- Creamy Mango Coconut Overnight Oats
Matcha Pistachio Coconut Chia Oat Pudding (Vegan)
These jars of Matcha Pistachio Coconut Chia Oat Pudding are creamy, thick and so delicious made with wholesome, high-fibre and high-protein ingredients and are great to meal prep for busy weeks.
Ingredients
For the Milk:
- 60g raw unsalted pistachios
- 30g coconut flakes
- 360ml coconut milk
- 180g thick coconut yoghurt
- ½ tsp vanilla extract
- A pinch of salt
For the Pudding:
- 3 tsp matcha powder
- 180ml lukewarm water
- 6 tbsp chia seeds
- 6 tbsp oats
- 3 tbsp ground flaxseed
To Serve:
- Thick coconut yoghurt, fresh fruits like berries, crushed pistachios, flaked coconut
Instructions
- Into a blender, add the pistachios, coconut flakes, coconut milk, yoghurt, vanilla and salt and blend until smooth.
- Make up the matcha mix by sifting the matcha into a bowl and pour over half of the water. Use a matcha whisk to whisk until smooth and frothy and then whisk in the remaining water.
- Into a bowl (ideally a sealable container with a lid) add the chia seeds, oats and flaxseed and combine.
- Pour in the pistachio coconut milk and the matcha mix and stir well to combine. Leave for 10 minutes and then stir again and again after 10 minutes.
- Leave for 30 minutes, or covered overnight, to thicken.
- To serve, spoon into bowls or jars with extra yoghurt and top with some berries, pistachios and coconut.
- Enjoy straight away or keep in the fridge, covered tightly, for 2-3 days.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Matcha Pistachio Coconut Chia Oat Pudding so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With matcha love x
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