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Matcha Kiwi Chia Parfait

This fiber-rich matcha parfait is chock full of antioxidants, protein and healthy fats for a good-for-you snack any time of the day! 

Chia: Plant-Based Powerhouse 

Chia seeds are a tiny but mighty seed that plump when added to liquid. This process is called “blooming”, and helps thicken smoothies and desserts in a matter of hours. When chia seeds are left to soak in liquid, they create thick pudding-like texture and become more like miniature tapioca pearls. Chia seeds are a great source of Omega-3 fatty acids, which can help support a healthy brain and heart function. 

Kiwi: Green Goodness 

Kiwi fruit is not only a delicious combination of tangy and sweet, but their bright green color is indicative of the antioxidants they contain. Kiwi is a rich source of vitamin-C (more than oranges) and gut-friendly fiber. Best of all, they are easily accessible and available year-round. 

Matcha: Zen Energy

Matcha tea is mixed into the chia pudding along with a touch of agave nectar for balanced sweetness. The matcha adds a vibrant green hue to the pudding and its own powerful antioxidants. Matcha green tea provides calm energy for focus and clarity without jitters thanks to the amino acid L-theanine. 

As if this pudding could get any more delicious, it’s topped with a coconut oat granola for a crunchy finish with tropical notes.  Other great toppings to add include raspberries, strawberries, hemp hearts or walnuts.
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Matcha Kiwi Chia Parfait
Prep Time
10 mins
Cook Time
15 mins
 
Servings: 2
Ingredients
For Chia Pudding
  • 1 1/2 cups unsweetened coconut milk
  • 1/4 cup chia seeds
  • 1 sachet Pique Sun Goddess Matcha
  • 1 tbsp agave nectar
For Coconut-Oat Granola
  • 1/2 cup unsweetened coconut flakes
  • 1/3 cup old fashioned oats
  • 2 tbsp raw shelled pumpkin seeds
  • 2 tsp melted coconut oil
  • 2 tsp agave nectar
  • 1/2 tsp vanilla extract
  • Pinch of sea salt
For Topping
  • 1/2 cup chopped kiwi
Instructions
  1. Stir together chia seeds, agave nectar, Pique Sun Goddess Matcha and coconut milk in a 16-ounce jar. Cover and refrigerate for at least 4 hours or overnight.

  2. Preheat oven to 325ºF and line a small baking pan with parchment paper. Combine ingredients for coconut oat granola in a small mixing bowl and stir well to moisten. Spread evenly on a baking sheet and bake for 12-15 minutes, until coconut flakes are toasted. Remove from oven and cool for at least 30 minutes.

  3. Divide chia pudding between 2 small jars and top with chopped kiwi and granola. Enjoy!

Matcha Kiwi Chia Parfait

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