Looking for a healthy breakfast or snack? Try this easy Matcha Chia Seed Pudding—full of antioxidant-rich matcha and fiber-packed chia seeds. It’s quick to prepare and perfect for busy mornings.
Matcha Chia Pudding
This Matcha Chia Pudding is a simple, nourishing option for breakfast or a mid-morning snack. It combines creamy almond milk with earthy matcha green tea and chia seeds that thicken into a pudding-like texture after chilling. Make it the night before for a ready-to-eat, nutritious start to your day.
Chia seeds absorb liquid and thicken over time, so the recipe requires planning—about three hours minimum, though overnight in the refrigerator yields the best texture. The end result is smooth, slightly nutty, and subtly sweet, with a bright matcha flavor.
What is chia?
Chia seeds are tiny seeds valued for their neutral, slightly nutty flavor and adaptable texture. When mixed with liquid, they swell and form a gel-like coating, making them ideal for puddings, smoothies, and toppings. They are often used to add fiber, healthy fats, and a satisfying texture to meals and snacks.
What I used to make this Matcha Chia Pudding
- Matcha
A good culinary-grade matcha works well here—aim for a bright green powder to get the best color and flavor. - Chia seeds
- Almond milk, honey, and a pinch of sea salt
- Bowl
To combine ingredients. - Immersion blender (optional but useful for smoothing the matcha)
- Jar or container
For chilling the pudding in the refrigerator.
This recipe uses just five main ingredients: almond milk, chia seeds, honey, matcha, and a pinch of salt. If you have an immersion blender, blend the liquids and matcha first for a smooth base; otherwise whisk or stir thoroughly to distribute the matcha evenly.
Matcha Chia Pudding Recipe Tips
- Sifting matcha can help avoid lumps, but if you blend the liquid base the immersion blender will do the job.
- If you don’t have an immersion blender, whisk the matcha with a small amount of warm almond milk to make a smooth paste before adding the rest of the milk.
- Stir the pudding about 15 minutes after it goes into the refrigerator to prevent the chia from settling and clumping.
- For best texture, chill at least 3 hours or overnight. Overnight chilling yields a creamier result.
- Adjust sweetness to taste: use maple syrup, agave, or a sugar-free sweetener if preferred.
Matcha (Green Tea) Chia Seed Pudding
Equipment
- Immersion blender or whisk
- Mesh strainer (optional)
Ingredients
- 1 cup almond milk
- 3 tablespoons chia seeds
- 2 teaspoons honey (or sweetener of choice)
- 1/2 teaspoon matcha, plus more for dusting
- Pinch of sea salt
Instructions
- In a bowl or jar, combine the almond milk, honey, matcha, and a pinch of salt. Blend with an immersion blender or whisk vigorously until the matcha is fully dissolved and the mixture is smooth.
- Place the chia seeds in a separate bowl or directly into the jar. Pour the matcha almond milk mixture over the chia seeds and stir well to coat every seed.
- Let the mixture sit for about 15 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 3 hours, preferably overnight, until the pudding has thickened.
- Before serving, give the pudding a final stir and dust the top with a little extra matcha for color. Serve plain or with fresh fruit, nuts, or granola.
Nutrition
Calories: 259
Carbohydrates: 28 g
Protein: 8 g
Fat: 14 g
Fiber: 13 g
Sugar: 12 g
Calcium: 527 mg
Nutrition information is an approximation and should be used as a guide only.
Variations and Serving Ideas
- Add sliced banana, berries, or mango on top for natural sweetness and color.
- Stir in a spoonful of nut butter or top with chopped nuts for extra protein and texture.
- Use coconut milk instead of almond milk for a richer, creamier pudding.
- Make a layered parfait by alternating matcha chia pudding with yogurt and granola.
Storage
Store leftover pudding in an airtight container in the refrigerator for up to 3–4 days. Give it a quick stir before serving; the texture may thicken further after extended chilling—simply stir in a splash of milk to loosen if needed.