There’s something quietly soothing about prepping a jar of Matcha Chia Pudding. The way the matcha swirls into the milk, that earthy green hue—it always feels like I’m bottling up calm for the next day. I’ve tested this one more times than I can count, tweaking the sweetener, adjusting setting times, even testing with different plant milks. What landed in this blog post is my go-to version: creamy, gently sweet, and just grassy enough to remind you you’re treating your body right. It’s the perfect recipe to meal prep alongside something cozy like avocado toast with egg.
About Matcha Chia Pudding
This Matcha Chia Pudding hits that sweet spot between function and comfort. It’s quick to make but feels like something you’d find at a cute brunch café. I ran four separate trial batches to test everything from matcha clumpiness to how long the chia needs to fully bloom without going slimy. Ultimately, it became my midweek morning ritual I actually look forward to prepping on Sundays.
- Quick & easy — 5-minute prep, no cooking!
- Affordable and scalable for batch prep
- Comforting texture with nourishing ingredients
- Matcha’s natural caffeine gives a lighter morning lift than coffee
Key Ingredients & Their Roles
- Chia Seeds: form the gel-like pudding base—make sure they’re fresh for proper thickening
- Matcha Powder: provides rich flavor and natural energy—use ceremonial grade for a milder, smoother taste
- Maple Syrup: adds gentle sweetness with depth—honey works as a sub, but changes the vibe
- Unsweetened Almond Milk: keeps it light and dairy-free—oat milk gives a creamier outcome
How to Make Matcha Chia Pudding
- In a blender or jar, whisk together almond milk, matcha powder, maple syrup and vanilla until the matcha is fully dissolved and smooth—as you mix, it should turn a deep jade green without visible clumps.
- Stir in the chia seeds until well combined—make sure none collect at the bottom or sides.
- Cover and refrigerate for at least 2–3 hours, or overnight—the mixture thickens slowly, becoming pleasantly spoonable.
- When ready to serve, give it a good stir. Divide into two jars and add desired toppings like fresh berries or coconut chips.
Pro Tips & Troubleshooting
- After several batches, I found using a blender helps fully dissolve matcha and vanilla into the milk—no gritty green pockets!
- If your pudding stays watery, you probably didn’t stir long enough or the chia seeds are old—test with a teaspoon to check freshness.
- Try adding a few drops of almond or coconut extract for a twist, or top with seasonal fruit like peaches in summer or pomegranate in winter.
- This recipe easily doubles or triples—just use a large mason jar and shake well at the start and mid-set.
Storage & Make-Ahead Guide
Refrigerate in a sealed jar for up to 5 days. Freezing isn’t ideal—chia pudding tends to separate once thawed. No reheating needed; it’s meant to be eaten chilled straight from the fridge. I once prepped three jars for a weekend road trip and they kept perfectly packed in a cooler for two full days.
What to Serve With Matcha Chia Pudding
This lightly sweet pudding pairs beautifully with savory breakfast mains like sausage egg muffins or with refreshing bites like watermelon feta salad. For something heartier, layer it into a breakfast parfait with granola and fruit.
Frequently Asked Questions
- Can I use a different milk for Matcha Chia Pudding? Yes! Soy, coconut, oat, or dairy milk all work well—just avoid sweetened versions if you’re controlling sugar.
- Why didn’t my chia pudding thicken? Your chia seeds might be old or not mixed thoroughly. Give it a good stir after the first 30 minutes of chilling to help it gel consistently.
- Is Matcha Chia Pudding safe for kids? In small portions, yes—but matcha contains caffeine, so use decaf green tea powder or skip for young children.
- Can I meal prep this for the week? Absolutely. Make 4–5 servings at once and store in individual jars for grab-and-go mornings.
- What toppings go best with this pudding? Try sliced banana, fresh berries, shredded coconut, cacao nibs, or a dollop of yogurt for creamy contrast.
Final Thoughts
Matcha Chia Pudding is one of those simple rituals that adds a touch of calm to chaotic mornings. I love it with a splash more vanilla and fresh blueberries right before diving into emails or errands. Let me know how you make it yours—and if you tweak the base, tag me so I can try it too!
More Recipes You’ll Love
- Simple Avocado Toast with Egg – a delicious and nutritious breakfast pairing
- Blueberry Buttermilk Breakfast Cake – a sweet companion for your morning
- Chia Seed Pudding – explore another chia-based recipe
Matcha Chia Pudding
Ingredients
Main Ingredients
- 1 cup unsweetened almond milk or milk of choice
- 1 teaspoon matcha powder
- 1-2 Tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup chia seeds
Instructions
Main Instructions
- In a blender or jar, whisk together almond milk, matcha powder, maple syrup, and vanilla until the matcha is fully dissolved and smooth.1 cup unsweetened almond milk, 1 teaspoon matcha powder, 1-2 Tablespoons maple syrup, 1 teaspoon vanilla extract
- Stir in the chia seeds until well combined.1/4 cup chia seeds
- Cover and refrigerate for at least 2–3 hours, or overnight, until the pudding thickens.
- When ready to serve, give it a good stir. Divide into two jars and add desired toppings.
Notes
It's a simple breakfast or snack to meal prep for the week!