California Avocado Matcha Chia Pudding made with non-dairy milk, matcha, avocado, and chia seeds for the ultimate thick and creamy chia seed pudding! A great breakfast or snack filled with healthy fat, protein, and carbs. Quick, easy, and delicious! Vegan, paleo, dairy-free, and keto-friendly.
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If you’ve been here awhile, you know I’m obsessed with chia pudding recipes! They are thick and creamy, satisfying, and so customizable. And today I’m bringing you the creaminess chia pudding – California avocado matcha chia pudding!
You’ve probably already guessed the not so secret ingredient – California avocados!
First, let’s get this out of the way. I don’t drink coffee 😱
I know, shocker haha. But some mornings I need a little kick of caffeine to get me going. That is where matcha comes in. Matcha is actually tea leaves, which have been finely ground into powdered form. That means you are ingesting the actual leaves, rather than stepping them, giving you 3x the amount of caffeine.
And you have all the health benefits! Matcha is packed with antioxidants, can help boost metabolism, helps detoxifies, has L-theanine to help boost concentration and focus, has cancer-fighting effects on the body, and more!
Since matcha is so concentrated, you don’t need a lot and it can sometimes be a little strong (has a somewhat grassy and earthy taste). But the rich, buttery, and sweet taste from avocado makes the perfect combo! I’m a huge fan of adding avocados to my smoothies – they make them so creamy while also adding some good healthy fats.
So it was just a matter of time before I added them to chia pudding, and mixing in the matcha makes the perfect combo. It has some earthiness, while being a little sweet, and is refreshing all at the same time. And so dang creamy.
Not to mention, the avocados and matcha make the most beautiful color.
Avocados also add some great nutritional benefits – they have over 20 vitamins and minerals, are naturally sugar free, and contain fiber, antioxidants, and good-for-you unsaturated fats. These fats do not raise “bad” cholesterol and help with the absorption of fat-soluble nutrients like vitamins A, D, K and E.
California Avocado Matcha Chia Pudding
Made from a few simple ingredients and loaded with healthy fats, protein, fiber, and carbs! Here is what you need:
- almond milk
- coconut milk
- California avocados
- matcha powder
- maple syrup
- vanilla extract
- chia seeds
First start off by blending your pudding ingredients. Add the almond milk, coconut milk, avocados, matcha, maple syrup, vanilla extract, and salt in a blender. It will give you a thick and creamy base for you chia pudding.
Next add the chia seeds to a large bowl or glass and pour in the liquid. Let it sit for a few hours (I usually just place in the fridge overnight) and when you are ready to eat, the chia seeds will have absorbed a lot of the liquid and you will be left with chia pudding! Top it with some toppings or eat as is.
Chia pudding makes a great breakfast, snack, or even dessert. You can make them for meal prep and have them on hand when you need something quick and healthy. They will keep in the fridge for up to 5 days in a tightly sealed glass container or jar.
Chia Pudding Ratio
Chia seeds are nutritional powerhouses. They are filled with omega-3 fatty acids, loaded with antioxidants, and full of protein, fiber, iron, and calcium. And chia seeds are super absorbent – they can absorb up to 9x their weight in water!!
The general ratio is 3 tablespoons to 1 cup of liquid. You can adjust the amount of chia seeds you want depending on how much liquid you have and how you like your chia seed pudding. The more chia seeds you use, the thicker and more creamy it is going to be. If you use a little less, it will be a little more liquid. It also depends on how long you wait – the more time you give the chia seeds to absorb the water, the thicker it gets.
I love my chia puddings super thick and with the avocado in this recipe it makes this chia pudding so so creamy!
How to make Chia Pudding
The beauty of chia pudding is that it’s so hands off. Once you create your base of blended liquid and whatever flavors you add, the chia seeds do the work for you! Let it sit and allow the seeds absorb the liquid – I usually do this for 3 hours to overnight, but it can be ready in as little as 30 minutes if you are in a rush.
Chia seeds don’t really have any taste, so whatever your liquid and mix-ins are will give it flavor. I love using nut milks, fruit, spices, avocado, nut butters, coconut, and a little sweetener to make mine. The texture is thick and creamy, almost like a tapioca pudding.
How to pick a ripe avocado
Picking a ripe avocado can sometimes be a such a struggle, but I’m here to give you a few tips to pick the most awesome avocado! Once you know what to look for and how to pick them, it should be easy!
- Color. An easy test you can use to tell just by looking at avocados is the color. If they are green, they are not quite ripe yet and good for buying if you plan to use in a few days. If you want to use one right away look for a dark, almost black color.
- The squeeze test. When you pick an avocado that is ripe, you want do another check by squeezing it. Ripe avocados have a slight give to their skin when you squeeze them. They feel firm, but give to slight pressure. If it gives too much and feels soft or mushy, it is overripe. Too hard and it isn’t ripe yet and will be good in a few days.
- Checking the stem. If an avocado feels and looks ripe, another test is checking the stem. Remove the small stem at the top. If the inside is green, it should be good to go! If it looks brown or moldy, it is overripe.
- Check the skin. Just like choosing most other fruits, check the skin to make sure there aren’t any soft spots or bruising.
- Storing avocado. Once you have the perfect avocado, it’s time to eat it! If your avocado is ripe and you aren’t planning on eating it right away, I like to store whole ones in the fridge. The cold helps slow down the ripening process. If you pick up some unripe avocados, I recommend just keeping them on the counter to ripen until they are ready to use. If you are in a rush, you can put them in a paper bag with either an apple or banana to speed up the process.
A perfect avocado can make or break your recipe, so I hoped those tips helped. Luckily, we are blending the California avocados in this matcha chia pudding so it doesn’t have to be absolutely perfect. But once you know what to look for and how to pick the best ripeness for the recipe you are making, you can guarantee a good one!
More Chia Pudding Recipes
More Matcha Recipes
Collagen Mint Matcha Coconut Butter Cups
Berry Avocado Salad with Creamy Matcha Dressing
California Avocado Matcha Chia Pudding
- 2 medium Calilfornia avocados (265 grams, seed and skin removed)
- 1 1/2 cups unsweented almond milk
- 1/2 cup lite coconut milk
- 1 1/2 tablespoons maple syrup
- 1 1/2 tablespoons matcha
- 1 teaspoon vanilla extract
- pinch of salt
- 1/2 cup chia seeds
- Add the avocados, almond milk, coconut milk, maple syrup, matcha, vanilla, and salt to a blender and blend until smooth, about 1 minute.
- Add chia seeds to a bowl or large jar. Pour in the matcha mixture and stir to combine. Refrigerate for 3 hours or overnight. Eat as is or top with desired toppings. Enjoy!
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