If you love matcha, this Matcha Chia Pudding is an easy breakfast or snack you can prepare ahead of time. It’s creamy, lightly sweet, packed with chia seeds, and has that beautiful natural green matcha color. 💚
The best part? There’s no cooking required—just mix, chill, and enjoy.
Ingredients
Makes 2–3 servings
- ¼ cup (40 g) chia seeds
- 1 cup (240 ml) milk or unsweetened almond milk
- ½ cup (120 g) Greek yogurt
- 1–2 tsp matcha powder
- 1–2 tbsp honey or maple syrup
- ½ tsp vanilla extract
- Small pinch of salt
Optional toppings:
- Fresh strawberries
- Blueberries
- Banana slices
- Coconut flakes
- Chopped almonds or walnuts
- Extra matcha powder
How to Make Matcha Chia Pudding
1. Prepare the matcha
Add the matcha powder to a small bowl with about 2 tablespoons of the milk.
Whisk until completely smooth and no dry matcha lumps remain.
This little step makes a big difference—you’ll get an even green color instead of pockets of bitter matcha powder.
2. Make the creamy base
In a mixing bowl, combine:
Greek yogurt + remaining milk + honey + vanilla + pinch of salt.
Whisk until smooth and creamy.
Pour in the prepared matcha and whisk again until the mixture turns a beautiful pale green.
3. Add the chia seeds
Add ¼ cup chia seeds and stir thoroughly.
Make sure the seeds are evenly distributed throughout the mixture rather than clumping together.
Let it sit for about 5–10 minutes, then stir it one more time. This second stir helps prevent chia seeds from settling at the bottom.
4. Refrigerate
Cover the bowl and refrigerate for at least 3–4 hours, preferably overnight.
As the chia seeds absorb the liquid, the mixture will transform into a thick, creamy and spoonable pudding.
5. Check the texture
The next morning, stir the pudding well.
If it’s too thick, add 1–2 tablespoons of milk.
If you’d like it thicker, add another teaspoon or two of chia seeds, stir, and refrigerate for another 20–30 minutes.
For the texture shown in the video, keep it very thick and creamy so a spoonful holds its shape when lifted.
🍵 For an Extra-Creamy Version
Want that almost mousse-like texture?
Blend the milk, Greek yogurt, matcha, honey and vanilla first until completely smooth.
Then stir in the chia seeds after blending.
This keeps the chia seeds intact while giving the green base an extra-silky consistency.
Storage
Store your Matcha Chia Pudding in an airtight container in the refrigerator for around 3–4 days.
You can also portion it into individual jars for an easy grab-and-go breakfast.
Tips for the Best Matcha Chia Pudding
Use good-quality matcha for a fresher green color and smoother flavor. Start with 1 teaspoon if you prefer mild matcha; use closer to 2 teaspoons for a stronger, slightly earthy taste.
Greek yogurt is the secret to getting the rich, thick texture seen in the video. If using only plant-based milk, the pudding will usually be softer.
For sweetness, honey gives it a floral flavor, while maple syrup works especially well for a fully plant-based version.
Quick Recipe
¼ cup chia seeds + 1 cup milk + ½ cup Greek yogurt + 1–2 tsp matcha + 1–2 tbsp honey + ½ tsp vanilla.
Mix → rest 10 minutes → stir again → refrigerate 3–4 hours or overnight → enjoy. 💚
Comment “MATCHA” if you want more chia pudding flavors! 🍵🥄
