Thick, creamy, and delicious, matcha chia pudding is ridiculously easy to make. It takes all of 5 minutes to mix—then the fridge does the rest of the work overnight. So you have a refreshing, wholesome, and totally effortless breakfast ready the next morning!
Lightly sweetened with just the right hint of earthy matcha flavor, matcha chia seed pudding is healthy and filling. Whether you enjoy it as a grab-and-go breakfast, a midday snack, or even a light dessert, this chia pudding recipe is as delicious as it is nutritious.
It’s rich, creamy, and incredibly satisfying. Top it off with fresh fruit, nuts, mango curd, or strawberry chia jam, and you have a café-worthy treat right at home! One that will make you want to try chocolate chia pudding next.
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Why You’ll Love This Recipe?
Matcha chia pudding is super easy and perfect for meal prep. I’d 100% recommend it to anyone having a hard time getting breakfast on time. The low-effort, minimal-ingredient pudding is the ideal grab-and-go breakfast.
It’s naturally sweetened, healthy, and energizing to keep you full and fueled. Plus, the pudding is completely customizable. Switch up the milk, toppings, or add-ins to make it exactly how you like it!
And I love that I can grab some for a lovely dessert too! It is a pudding after all!
Chia Pudding Ingredients
Matcha is processed green tea that’s finely ground into a powder. It has an earthy, grassy taste. I highly recommend ceremonial grade matcha. You can also use culinary grade matcha, which is less expensive than ceremonial one. Some find it a little bitter, but I love it—especially in recipes like matcha granola, blueberry matcha latte, and strawberry matcha latte! I’ve also made pistachio matcha popsicles, mango matcha smoothies, matcha donuts, and delicious chocolate cups, and they’re always a hit (even with the kids!).
Chia seeds come from the desert plant Salvia hispanica. They’re tiny black and white seeds, but packed with energy. Literally! The word chia means energy booster. When you soak them in milk (or any other liquid), chia seeds expand into gel-like pearls with a thick consistency.
Milk: I am lactose intolerant, so my go-to option is always non-dairy milk. For this matcha chia pudding recipe, I used homemade almond milk. Oat milk, coconut milk, or even regular cow’s milk works well.
Sweetener: Since matcha does have a slightly bitter undertone, I used maple syrup to sweeten the pudding. You can substitute it with honey, agave syrup, or dates. Just taste and adjust as needed!
Vanilla extract: A splash ties everything together—homemade extract or store-bought will work.
Please see the recipe card for full information on ingredients and quantities.
Variations
Chia seed pudding is like a perfect, clean base. You can customize it in endless ways. Stir in some protein powder. Add layers of fruit for visual play, like blueberries and bananas. Add slivers of almond or cashew for texture. Coconut is another great option. I just love coconut mango chia pudding!
How To Make Matcha Chia Pudding?
I prefer to prepare the pudding in advance and chill it overnight. Why? Because the longer the chia soaks, the more liquid it absorbs, giving it that beautiful thick, creamy pudding consistency.
Step 1: In a small bowl, combine almond milk, chia seeds, matcha powder, and your sweetener of choice. Whisk well.
Step 2: Cover and chill in the refrigerator overnight.
Step 3: Stir it well the next morning. Add a bit more milk, if the consistency is too thick for you. Taste and adjust for sweetness.
Step 4: Serve topped with fruits and nuts of your choice. Enjoy!
Top Tips
- Add a couple of tablespoons of plain Greek yogurt or coconut yogurt to make this chia pudding even more creamy and luscious.
- If you're new to matcha, I would suggest starting with a lesser amount of matcha, say half a teaspoon. Add more, if you prefer a stronger taste.
- Please use real matcha powder, either culinary grade or ceremonial grade. The ceremonial one is pricier, but has a lovely mellow flavor.
- I use non-dairy milk for my chia puddings. But feel free to use regular cow milk or goat milk if you prefer.
How To Serve
There are so many ways to enjoy matcha chia seed pudding because the seeds don’t have their own taste. They borrow flavors from the liquid they are soaked in. So the best part is you can switch it up every time! I love topping mine with dark chocolate and pomegranate arils.
- Fresh berries
- Sprinkle of shredded toasted coconut
- A spoonful of fresh strawberry sauce!
- Sliced bananas and a drizzle of honey
- A dollop of almond butter is absolute perfection.
- Or a handful of crunchy homemade granola for some texture and wholesomeness.
In the mood for something extra? Layer it with yogurt. You can even turn it into a fancy dessert by topping it with whipped cream. However you serve it, this pudding is as versatile as it is delicious!
📖 Recipe
Matcha Chia Pudding
Ingredients
- 1 cup Almond milk
- 3 tbsp Chia seeds
- 1 tsp Matcha powder
- 1 tbsp Maple syrup You can also use honey/Agave syrup or date syrup
- 1/2 tsp Vanilla extract
Instructions
- In a small bowl, combine the almond milk, matcha powder, chia seeds, vanilla extract, and maple syrup. Whisk well.
- Cover and chill in the refrigerator overnight.
- Stir it well the next morning. Add a bit more milk, if the consistency is too thick for you. Taste and adjust for sweetness.
- Serve topped with fruits and nuts of your choice. Enjoy!
Notes
- Add a couple of tablespoons of plain Greek yogurt or coconut yogurt to make this chia pudding even more creamy and luscious.
- If you're new to matcha, I would suggest starting with a lesser amount of matcha, say half a teaspoon. Add more, if you prefer a stronger taste.
- Please use real matcha powder, either culinary grade or ceremonial grade. The ceremonial one is pricier, but has a lovely mellow flavor.
- I use non-dairy milk for my chia puddings. But feel free to use regular cow milk or goat milk if you prefer.
Albertina says
This recipe turned out great and tasted amazing! I love chia pudding and this was perfect. Thanks!
Natasha Minocha says
So thrilled to hear that, Albertina! xx