If you’re a matcha lover or simply looking to energize your mornings in a fresh, nourishing way, this Matcha Chia Pudding is the perfect recipe to add to your rotation.
Creamy, lightly sweetened, and packed with antioxidants, it’s a vibrant green, spoonable treat that’s just as great for breakfast as it is for an afternoon pick-me-up.
The Green Glow-Up Your Mornings Need
Matcha Chia Pudding blends the calm focus of matcha with the fiber-rich power of chia seeds for a creamy, nourishing breakfast.
Naturally sweetened with maple syrup and finished with a hint of vanilla, it’s vegan, gluten-free, and perfect for meal prep.
Enjoy it chilled with your favorite toppings like berries or granola for a wholesome, energizing start to your day.
What You’ll Need
- 1 1/4 cups unsweetened almond milk (or any plant-based milk)
- 3 tablespoons chia seeds
- 1–1 ½ teaspoons culinary-grade matcha powder (to taste)
- 1–2 teaspoons maple syrup (adjust to preference)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Optional Toppings:
- Fresh raspberries or strawberries
- Shredded coconut
- Coconut yogurt or whipped coconut cream
- Granola
- Extra dusting of matcha powder
Pro Tips
- Sift the matcha – This prevents clumps and ensures a smoother pudding.
- Whisk matcha first – Use a bamboo whisk or small whisk to dissolve it in warm water or milk before adding it to the full mixture.
- Stir twice – Stir initially, let sit for 10 minutes, then stir again to keep chia seeds from clumping.
- Chill overnight – The longer it chills, the thicker and creamier the texture.
- Matcha quality matters – Use high-quality culinary-grade matcha for the best flavor and vibrant color.
Tools You’ll Need
- Mason jar or small bowl with lid
- Bamboo whisk (or small metal whisk)
- Measuring cups and spoons
- Small sifter (optional but helpful for matcha)
- Refrigerator
Substitutions and Variations
- No almond milk? Use coconut milk for extra creaminess or oat milk for a nut-free version.
- Want it sweeter? Add a date (blended with the milk) or more maple syrup.
- No vanilla? Try almond extract or skip for a more pure matcha taste.
- Add protein? Blend in 1 tablespoon of protein powder or mix with 1/4 cup of plant-based yogurt.
- Make it layered: Alternate with coconut yogurt or a strawberry puree for a parfait-style treat.
Make-Ahead Tips
Matcha chia pudding is made for meal prep. Mix up a few jars at once and store them in the fridge for up to 5 days. For the best consistency, wait to add any toppings until you’re ready to eat.
If you want a smoother texture, blend the chia pudding after it sets and chill again before serving—perfect for those who prefer a mousse-like consistency.
How to Make Matcha Chia Pudding
1. Sift and Whisk the Matcha
Sift 1–1½ teaspoons of matcha into a small bowl. Add 2 tablespoons of warm (not hot) water or warm almond milk. Whisk using a bamboo whisk or a small metal whisk until smooth and frothy.
2. Combine All Ingredients
In a mason jar or bowl, combine the almond milk, whisked matcha, maple syrup, vanilla, and a pinch of salt. Stir well to combine.
3. Add Chia Seeds and Stir
Add the chia seeds and stir thoroughly. Let the mixture sit for 10 minutes, then stir again to prevent clumps.
3. Add Chia Seeds and Stir
Add the chia seeds and stir thoroughly. Let the mixture sit for 10 minutes, then stir again to prevent clumps.
4. Chill
Cover and refrigerate for at least 4 hours or overnight, until the pudding thickens into a creamy consistency.
5. Add Toppings and Serve
Once chilled, give the pudding a good stir. Add your favorite toppings—berries, coconut, granola, or even a dollop of whipped coconut cream.
Leftovers and Storage
This pudding keeps beautifully in the fridge for up to 5 days in a sealed container. If it becomes too thick, stir in a splash of almond milk to loosen the texture before eating. You can store individual portions for grab-and-go snacks or breakfast.
Avoid adding toppings ahead of time, especially granola or fresh fruit, as they can become soggy or lose freshness.
A Calm, Clean Energy Boost in Every Spoon
This Matcha Chia Pudding is as energizing as it is soothing. With the health benefits of green tea and the nutrient density of chia seeds, it’s a powerhouse recipe that feels indulgent but fuels your body from the inside out.
Whether you enjoy it first thing in the morning, as a pre-workout snack, or an afternoon recharge, this creamy, dreamy green pudding is sure to become a staple.
Give it a try and let me know—did you go classic with raspberries, or get creative with layers and toppings? Share your version in the comments below—I’d love to hear how you made it your own!
