Description
This creamy, no-cook matcha chia pudding combines antioxidant-rich matcha green tea with omega-3-packed chia seeds for an energizing, nutrient-dense breakfast or snack. Ready in just 5 minutes of prep time, this vibrant green superfood pudding is naturally vegan, gluten-free, and endlessly customizable with your favorite fresh fruit, nuts, and granola toppings.
Ingredients
For the Pudding:
- 2 cups milk of choice (almond, coconut, oat, or dairy milk)
- 2 tablespoons matcha green tea powder (culinary grade works great)
- 6 tablespoons chia seeds (about â…“ cup)
- 2–3 tablespoons maple syrup (or honey, agave, or sweetener of choice, adjust to taste)
Optional Toppings:
- ½ cup fresh berries (raspberries, blueberries, strawberries, or blackberries)
- 1 sliced banana
- 2 tablespoons sliced almonds or chopped pistachios
- 2 tablespoons granola for crunch
- 1 tablespoon hemp seeds or pumpkin seeds
- Dollop of Greek yogurt or coconut yogurt
- Drizzle of nut butter (almond or peanut butter)
Instructions
In a medium bowl or large mason jar, add 2 cups of your chosen milk. Sprinkle in 2 tablespoons of matcha powder.
Using a small whisk or fork, vigorously whisk the matcha into the milk for 30–60 seconds until completely smooth with no clumps or powder floating on top.
Pour 6 tablespoons of chia seeds into the matcha milk mixture. Add 2–3 tablespoons of maple syrup (start with 2 and adjust after tasting).
Stir everything together thoroughly with a spoon for about 30 seconds, making sure the chia seeds are evenly distributed throughout the liquid and not clumping at the bottom.
Let the mixture sit at room temperature for 5 minutes. During this time, the chia seeds will start absorbing liquid and may settle or clump.
After 5 minutes, give the mixture another vigorous stir for 20–30 seconds to break up any clumps and redistribute the seeds.
This second stir ensures even, creamy pudding texture without gel pockets.
Cover your bowl or jar with a lid or plastic wrap. Transfer to the refrigerator and chill for at least 2 hours, or ideally overnight (4–8 hours).
The chia seeds will expand to about 10 times their original size, absorbing the liquid and creating a thick, pudding-like consistency.
Remove the pudding from the refrigerator and give it one final stir to loosen the texture. If it’s too thick, stir in 1–2 tablespoons of additional milk to reach your desired consistency.
Divide into serving bowls or jars. Top with your favorite toppings like fresh berries, sliced banana, chopped nuts, granola, or a drizzle of nut butter.
Enjoy immediately or grab straight from the fridge for a quick breakfast.
Notes
- Adjust thickness: For thicker pudding, add an extra tablespoon of chia seeds. For thinner consistency, reduce chia by 1 tablespoon or add more milk before serving.
- Dissolve matcha perfectly: Sift matcha powder through a fine-mesh strainer before whisking to eliminate any stubborn clumps.
- Quick-set method: In a pinch, you can eat chia pudding after just 30 minutes in the fridge, though the texture won’t be as creamy as overnight.
- Batch prep like a pro: Make 4–5 jars at once on Sunday for the entire work week. Individual jars mean zero morning prep.
- Flavor boost: Add ¼ teaspoon vanilla extract or a pinch of cinnamon to the milk for extra depth.
- Save time: Use a blender to combine all ingredients for 10 seconds – it ensures perfect distribution and eliminates hand-stirring.
- Avoid this mistake: Don’t skip the resting period before chilling. Seeds need that initial hydration to prevent gel balls.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Breakfast
- Method: Refrigerate
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 10g
- Sodium: 125mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 0mg