Description
This easy Matcha Chia Pudding is a healthy, make-ahead breakfast loaded with antioxidants and omega-3s. Made with just 4 simple ingredients — matcha powder, chia seeds, milk, and maple syrup — it’s creamy, energizing, and completely customizable. Perfect for meal prep!
Ingredients
For the Pudding:
- 1 tablespoon matcha green tea powder (culinary grade works great!)
- 1½ cups milk of choice (almond, coconut, oat, or dairy — whatever you love)
- ¼ cup chia seeds
- 2–3 tablespoons maple syrup (or honey, agave, or your preferred sweetener — adjust to taste)
Optional Toppings:
- Fresh raspberries, blueberries, strawberries, or sliced banana
- Sliced almonds, chopped pistachios, or walnuts
- Granola for crunch
- Hemp seeds or pumpkin seeds
- Coconut flakes
- A dollop of Greek yogurt or coconut yogurt
Instructions
In your bowl or jar, add the matcha powder and pour in about ¼ cup of the milk. Whisk vigorously until the matcha is completely dissolved and smooth with NO clumps remaining.
Pour in the chia seeds and maple syrup. Stir everything together really well, making sure the chia seeds are evenly distributed throughout the mixture and not all clumping at the bottom.
Here’s a step most recipes skip, but it makes ALL the difference! Let the mixture sit for about 5 minutes at room temperature. You’ll notice the chia seeds starting to gel up. After 5 minutes, give it another vigorous stir to break up any seeds that decided to clump together.
Cover your bowl or seal your jars and pop them in the refrigerator. Let the pudding chill for at least 2 hours, but overnight is even better! The chia seeds need this time to fully absorb the liquid and swell up, creating that creamy pudding consistency we’re after.
Give the pudding one final stir before serving (it may have settled a bit). Spoon it into serving bowls or enjoy it straight from the jar, then pile on your favorite toppings! I love fresh raspberries, sliced almonds, and a drizzle of extra maple syrup, but you do you!
Notes
- Taste and adjust sweetness AFTER chilling. The matcha flavor can mellow a bit as it sits, so you might want to add a touch more maple syrup before serving.
- Invest in good matcha. Since matcha is the star ingredient, quality matters! Look for bright green powder (not dull or brownish) — it makes a huge difference in flavor.
- Common mistake to avoid: Don’t use boiling or hot milk. The heat can affect how the chia seeds set and might make them gummy. Always use cold or room-temperature milk.
- Smart shortcut: Make a big batch on Sunday and portion it into individual jars for grab-and-go breakfasts all week!
- Prep Time: 5 minutes
- Cook Time: Chill Time: 2 hours (or overnight)
- Category: Breakfast
- Method: Refrigerate
- Cuisine: Japanese-inspire