Why You’ll Love This Chia Pudding with Matcha

• It’s a make-ahead dream. Seriously, the hardest part is waiting for it to set in the fridge overnight. It’s the ultimate grab-and-go breakfast or snack that actually feels special.
• The flavor is uniquely calming and energizing. The matcha doesn’t just add a beautiful color; it brings a subtle, complex bitterness that perfectly cuts through the sweetness, offering a gentle lift without the jitters.
• Endlessly customizable. Once you’ve got the base down, you can play with different milks, sweeteners, and toppings. It’s a blank canvas for your culinary creativity.
• It feels indulgent but is packed with good stuff. You get a wonderful dose of fiber from the chia seeds and the antioxidant power of matcha, making each spoonful a little act of nourishment.

Ingredients & Tools

• 3 tablespoons chia seeds
• 1 cup milk of choice (almond, oat, and coconut milk are fantastic)
• 1–2 teaspoons matcha powder (ceremonial grade is best for flavor)
• 1–2 tablespoons maple syrup or honey
• 1/2 teaspoon vanilla extract
• A tiny pinch of fine sea salt

Tools: A jar or bowl with a lid for mixing and storing, a small whisk or fork, and a measuring spoon for the matcha.

The quality of your matcha really makes a difference here—since it’s the star flavor, a vibrant, ceremonial-grade powder will give you a smoother taste without any harsh bitterness. And don’t skip the salt! It seems insignificant, but it works wonders in balancing all the other flavors.

Serves: 1 | Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 4+ hours (or overnight)

Before You Start: Tips & Ingredient Notes

• Your matcha matters. For the best flavor and color, try to use a ceremonial-grade matcha. Culinary grade can be more bitter and might result in a duller green hue. You want that beautiful jade color to shine through.
• Liquid to chia seed ratio is key. The standard ratio is about 1/4 cup of chia seeds to 1 cup of liquid. We’re using a slightly thicker ratio here (3 tablespoons to 1 cup) for a lovely, spoonable pudding that’s not too runny.
• Sweeten to your taste. Start with the lower amount of maple syrup, especially if your milk is already sweetened. You can always add more after it’s set, but you can’t take it out!
• Patience is the secret ingredient. Rushing the setting process will lead to a soupy texture. Giving it a full 4 hours, or better yet, overnight, allows the chia seeds to fully absorb the liquid and become delightfully gelatinous.

How to Make Chia Pudding with Matcha

Serving Suggestions

Complementary Dishes

• Fresh Berry Parfait — Layer the pudding with juicy raspberries or sliced strawberries for a burst of freshness that contrasts beautifully with the earthy matcha.
• Toasted Coconut Flakes — A sprinkle of toasted coconut adds a wonderful nutty flavor and a delightful crunch that elevates the entire texture experience.
• Sliced Banana and Almond Butter — For a more substantial breakfast, top with banana slices and a drizzle of creamy almond butter. It’s a classic combo that never fails.

Drinks

• Iced Oat Milk Latte — Double down on the creamy, comforting vibes. The mild sweetness of oat milk is a perfect partner for the matcha pudding.
• Hot Green Tea — Keep the theme going with a simple cup of sencha. It’s a calming, caffeine-balanced way to start your day.
• Sparkling Water with Lemon — The crisp, clean bubbles and sharp lemon cut through the richness of the pudding, making each bite feel new again.

Something Sweet

• Dark Chocolate Shavings — A little dark chocolate (70% or higher) grated over the top adds a bitter-sweet complexity that marries incredibly well with the matcha.
• A Drizzle of Honey — If you want a touch more sweetness right at the end, a warm, runny honey drizzle is simple and elegant.
• Ginger Snap Crumble — Crush up a couple of ginger snap cookies for a spicy, crunchy topping that adds a real dessert-like feel.

Top Mistakes to Avoid

• Mistake: Not whisking the matcha into a paste first. If you just dump the dry powder into the full amount of liquid, you’ll end up with bitter, gritty clumps that never fully dissolve. Taking that extra minute makes all the difference.
• Mistake: Adding the chia seeds and not stirring enough. They will sink and form a solid gel-clump at the bottom of your jar. The initial vigorous and follow-up stirring are non-negotiable for a smooth texture.
• Mistake: Not letting it set long enough. Impatience is the enemy of good chia pudding. If it’s still runny after two hours, it needs more time. The full overnight rest is truly the gold standard.
• Mistake: Using old chia seeds. Chia seeds can go rancid over time. If yours smell a bit off or don’t plump up nicely, they’ve likely lost their potency. Fresh is best!

Expert Tips

• Tip: Make a big batch. This recipe is easily doubled or tripled. Prepare a large bowl on a Sunday, and you’ve got breakfast ready for several days. It keeps beautifully for up to 4-5 days in the fridge.
• Tip: Layer it for a gorgeous parfait. For a stunning presentation, alternate layers of the set pudding with coconut yogurt and fresh fruit in a clear glass. It’s almost too pretty to eat.
• Tip: Add a flavor boost with zest. A little bit of lemon or orange zest mixed into the base adds a bright, citrusy note that really wakes up the matcha flavor.
• Tip: For ultimate creaminess, use a blender. If you want an impossibly smooth, mousse-like texture, blend all the ingredients (except toppings!) together for a minute before letting it set. It’s a game-changer.

FAQs

Can I use a different sweetener?
Absolutely! Maple syrup and honey are my favorites for their flavor, but you can easily use agave nectar, date syrup, or even a few drops of liquid stevia. If using a granulated sweetener like coconut sugar, I’d recommend dissolving it in the warm milk you use for the matcha paste first to ensure it blends in smoothly.

Why is my chia pudding still runny?
This usually comes down to two things: time or ratio. First, did it chill long enough? It really needs a solid 4+ hours. Second, double-check your measurements. If you accidentally added too much liquid, you can stir in an extra teaspoon of chia seeds and wait another hour. The type of milk can also affect thickness—some are just naturally thinner than others.

Can I make this without matcha?
Of course! You’ll have a fantastic basic vanilla chia pudding. Just omit the matcha powder. You might want to add a tiny bit more vanilla extract to compensate for the missing flavor. From there, you can stir in cocoa powder for a chocolate version or blend in some fruit for a different twist.

Is there a way to make it without an overnight wait?
You can speed things up a little, but it won’t be quite as perfect. Using warm (not hot) milk can help the chia seeds absorb liquid faster. Stir every 15 minutes for the first hour. It might be ready in 1-2 hours, but the texture is best after a long, undisturbed rest.

My pudding is too thick! How can I thin it out?
No problem at all! Just stir in a little extra milk, one tablespoon at a time, until it reaches your desired consistency. It’s much easier to thin a thick pudding than to thicken a thin one, so don’t worry if it seems a bit too solid straight from the fridge.