Matcha chia seed pudding is a creamy, no-cook recipe that blends earthy matcha green tea with nutrient-packed chia seeds for a simple, make-ahead breakfast or snack. It’s naturally dairy-free, lightly sweet, and full of fiber and antioxidants.
To make matcha chia seed pudding, you whisk matcha powder with your favorite milk, add chia seeds, and let it sit in the fridge overnight. Key ingredients include matcha, chia seeds, a milk of your choice, and a touch of maple syrup or honey.
The result is a thick, spoonable pudding with a hint of green tea and a texture that’s soft yet satisfyingly chewy. It’s light but filling, perfect for meal prep or a quick bite on a busy morning.
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Matcha Chia Seed Pudding Recipe: Easy, Creamy, and Good for You
Matcha chia seed pudding is a simple, healthy, no-cook recipe that blends creamy plant-based milk with matcha and chia seeds. Perfect for breakfast or a snack.
- Total Time: 4 hours
- Yield: 2 servings 1x
Ingredients
1 cup almond milk (or preferred milk)
1 tablespoon matcha powder
3 tablespoons chia seeds
1 tablespoon maple syrup (or honey)
1/2 teaspoon vanilla extract
Optional: fruit, granola, coconut flakes for topping
Instructions
1. Whisk matcha powder with a splash of hot water to dissolve.
2. Stir in almond milk, maple syrup, and vanilla extract.
3. Add chia seeds and stir well to combine.
4. Let sit for 5 minutes, stir again to prevent clumps.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Top with fruit or granola and serve.
Notes
For extra creaminess, use full-fat coconut milk.
Adjust sweetness to taste with maple syrup or stevia.
You can blend after setting for a smoother texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack
- Method: No-cook
- Cuisine: Healthy
Nutrition
- Serving Size: 1 jar
- Calories: 160
- Sugar: 4g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Table of Contents
Why I Love Making Matcha Chia Seed Pudding
Memories in a Mason Jar
The first time I made matcha chia seed pudding, I was craving something refreshing after a long summer hike near the Blue Ridge Parkway. I had some leftover matcha from my morning latte and a bag of chia seeds I kept for smoothies. It wasn’t planned. I mixed what I had with almond milk, gave it a stir, and hoped for the best. By morning, it was this cool, green pudding that tasted like peace in a jar.
Now it’s part of my weekly prep. There’s something comforting about pulling one from the fridge, especially when it’s been topped with sliced banana or a swirl of coconut yogurt. It feels good to eat something that’s not only satisfying but also gives your body a little boost. And the best part? It takes less than five minutes to mix together.
If you’ve tried my matcha overnight oats, you’ll feel right at home with this pudding. It has that same chill-and-set magic, but with the texture of tiny pearls that pop in your mouth. It’s a recipe I keep coming back to, especially when I need a break from baked goods or hot breakfasts.
Why It Works for Real-Life Schedules
Matcha chia seed pudding is one of those make-once, enjoy-multiple-times recipes. You toss everything in a jar or bowl, stir, let it sit, and the chia seeds do all the work. No cooking. No fancy steps. That’s what makes it such a keeper.
When I’ve got back-to-back cooking classes, I rely on simple, wholesome recipes like this to keep me fueled. It’s also ideal for meal prep since it keeps well for several days in the fridge. I usually make a double batch and switch up the toppings throughout the week, some days fresh berries, other days a spoonful of almond butter or coconut flakes.
The beauty of matcha chia seed pudding is that it’s flexible. You can use oat milk, almond milk, or even coconut milk if you like it richer. I love adding a bit of vanilla for a flavor lift. And if you’re already a fan of my pistachio matcha latte, this pudding gives you the same flavor profile in spoonable form.
The matcha gives you just enough caffeine to start the day, while the chia seeds offer a steady source of fiber and omega-3s. It’s real food, real simple, and real satisfying.
Building the Perfect Matcha Chia Seed Pudding
Key Ingredients That Make It Work
To get the most flavor and texture from your matcha chia seed pudding, it starts with good ingredients. First, use a high-quality matcha powder. You don’t need a ceremonial-grade matcha, but make sure it’s vibrant green and not bitter. I always keep matcha on hand, especially after making things like matcha tiramisu or a cozy matcha tea latte.
Next up: chia seeds. These tiny black seeds might not look like much, but once soaked, they create that signature gel-like texture. They absorb the liquid and swell up, turning the mix into a spoonable pudding. You’ll want to stir them well after the first few minutes so they don’t clump.
As for milk, almond, oat, and coconut milk all work great. If you like it extra creamy, go for full-fat coconut milk. I also add a little pure maple syrup for natural sweetness, but honey or date syrup work too. A dash of vanilla rounds it out.
When everything’s mixed, let it rest for five minutes, give it one more stir, then refrigerate it for at least four hours or overnight. That’s it.
How to Get the Texture Just Right
One of the most common questions I get is how to make matcha chia seed pudding smooth but not too thick. It’s all about the chia-to-liquid ratio. I use about 2 tablespoons of chia seeds per half cup of milk. If you want it runnier, add a little more milk before chilling. For a firmer texture, add another half tablespoon of chia seeds.
Also, whisk your matcha properly. Don’t just dump it in. I like to mix it with a small splash of hot water before adding the milk. That prevents clumps and brings out the earthy flavor without any bitterness.
If you’re layering it with toppings, do that after the pudding sets. Try a sprinkle of toasted coconut, diced mango, or even a few spoons of my chia seed water stirred in for extra hydration and texture.
Once you get the base right, the possibilities are endless. You can even blend the pudding after it sets for a smoother texture, kind of like how I treat the base for my strawberry matcha latte. It makes for a velvety, dreamy version that feels more like dessert than breakfast.
The key to making matcha chia seed pudding shine is giving it time to chill and letting those flavors mingle. Trust me, it’s worth the wait.
How to Serve and Customize Your Matcha Chia Seed Pudding
Simple Toppings That Add Big Flavor
One of my favorite things about matcha chia seed pudding is how easy it is to make each jar feel brand new just by switching up the toppings. Once your pudding has set and thickened in the fridge, you’ve got a blank canvas ready for whatever you’re craving that day.
Fresh berries are a go-to for me, especially blueberries or raspberries. Their tartness plays so well with the earthy matcha. For a little crunch, I often sprinkle on homemade granola. If you haven’t tried my protein granola recipe, it’s perfect for this. It adds protein and a light sweetness that balances everything out.
I also love topping the pudding with sliced bananas and a drizzle of peanut butter. Or if I’m feeling fancy, I’ll add some coconut yogurt and a dusting of matcha on top, like I do with my iced matcha lavender latte. It’s a little café moment at home.
And don’t forget seeds. A few pumpkin or hemp seeds can boost the texture and nutrition without overpowering the flavor.
Creative Twists to Keep It Interesting
Once you’ve got the basics down, you can start having fun with your matcha chia seed pudding. Try mixing in mashed fruit like mango or kiwi for a tropical twist. Or swirl in some mashed avocado for a creamy texture, it sounds odd, but it totally works.
For a dessert-style version, layer the pudding with cocoa nibs and coconut cream. Or add a spoonful of jam between layers for a burst of sweetness. If you’re a fan of my cottage cheese banana pudding, you can even blend cottage cheese into the mix before chilling for added protein and creaminess.
Another tip: if you want the pudding smoother, you can blend it after it sets. Just toss it in a blender and pulse until creamy. It turns into something closer to a mousse, which feels like a real treat.
You can even build a parfait using matcha chia seed pudding as the base. Layer it with granola, berries, and nut butter in a tall glass for a breakfast that looks as good as it tastes. It’s the kind of thing I’ll make for brunch when I want something impressive without spending hours in the kitchen.
And honestly, it never gets boring. Whether you like it classic or with a little twist, this pudding is one of those recipes you can shape to fit your day and your mood.
FAQs and Final Thoughts on Matcha Chia Seed Pudding
Is matcha chia pudding good for you?
Yes, matcha chia seed pudding is a genuinely nutritious choice. Matcha is packed with antioxidants, especially catechins, which are known to help fight inflammation. Chia seeds, on the other hand, offer plant-based omega-3s, fiber, and protein, all of which support digestion and energy. Together, they make a satisfying snack or breakfast that’s light but keeps you full for hours. If you’re already into functional drinks like my matcha and coconut water, this pudding is right up your alley.
Is chia seed pudding actually good for you?
Definitely. Chia seed pudding is not only tasty but also nutrient-dense. A small serving delivers a good dose of fiber and healthy fat, plus it’s naturally gluten-free and adaptable to most diets. That’s why I include chia seeds in many of my wellness recipes, like chia seed water or even mixed into smoothies. When you add matcha to the mix, you’re also getting a small caffeine boost and some calm focus thanks to the L-theanine in green tea.
What cannot be mixed with chia seeds?
Chia seeds pair well with most ingredients, but they don’t work great in highly acidic liquids like undiluted lemon or vinegar for soaking. These can prevent the seeds from forming that classic gel texture. Also, avoid combining them dry into thick batters or doughs without hydrating them first, they’ll absorb liquid and throw off your measurements. In something like matcha chia seed pudding, it’s key to let the seeds fully soak in milk or plant-based milk before adding extras like citrus or fruit puree.
How does Kim Kardashian make chia pudding?
Kim Kardashian’s version of chia pudding is usually made with almond milk, vanilla, and a little sweetener, very close to what we’re doing here. She’s shared it as part of her plant-based routine, often layering it with fruit or nut butter. While her version is more basic, matcha chia seed pudding takes it up a notch with the added benefits (and flavor) of green tea. If you want that “celebrity wellness” vibe in your fridge, this recipe delivers it without the fuss.
Final Thoughts
If you’re looking for something that feels indulgent but feeds your body well, matcha chia seed pudding checks all the boxes. It’s easy to make, full of feel-good ingredients, and endlessly customizable. Whether you stick to the basics or play around with flavors like in my lavender matcha latte or vegan chocolate truffles, you can make this your own.
And the best part? It’s real food made for real life. No tricks, no fancy equipment, just a whisk, a jar, and a little fridge time. I’ve been making it for years, and I still look forward to it every time.
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