The first time I made matcha chia pudding, it was a slow, rainy Sunday. I had a warm mug of tea, and in front of me sat a mason jar filled with something green and creamy. I didn’t expect much, but one spoonful surprised me. It was smooth, earthy, and lightly sweet. That first bite reminded me of when I rediscovered cooking through a scribbled-on yard sale cookbook.
Back then, pudding came from boxes. Now? It’s just chia seeds, milk, and flavor—mixed and chilled overnight. This matcha version quickly became part of my weekly rhythm. It’s grounding, easy, and full of good-for-you energy.
Even better, it’s versatile. You can swap in coconut milk for richness, stir in yogurt for protein, or layer in fruits or cocoa for variety. Whether you’re new to healthy breakfasts or scrolling for something Pinterest-worthy, this recipe is a great place to start—right alongside these breakfast recipes going viral.
Let me show you how I make it—and four ways you can twist it into something even more delicious.
What is Matcha Chia Pudding?
Matcha chia pudding is a simple, no-cook recipe that blends chia seeds, milk, and matcha powder into a creamy, energizing treat. It’s prepared by soaking chia seeds in liquid—usually overnight—so they expand into a pudding-like texture. Add a spoonful of matcha powder, and you’ve got a breakfast or snack that feels both luxurious and clean.
Matcha, a finely ground green tea powder from Japan, is packed with antioxidants—especially EGCG, known for its potential to reduce inflammation, as highlighted in this anti-inflammatory breakfast bowl. Its earthy taste pairs well with the nutty flavor of chia, creating a subtle sweetness that feels calm and nourishing.
This pudding isn’t just healthy—it’s also endlessly adaptable.You can layer it with fruit, blend it into smoothies like this raspberry peach chia seed smoothie, or sweeten it to taste. It’s ideal for busy mornings or meal prep, since the fridge does most of the work. Plus, it looks gorgeous in jars, which makes it a favorite for Pinterest-ready meals.
Classic Matcha Chia Pudding Recipe
This is my go-to base recipe for matcha chia pudding—smooth, satisfying, and just sweet enough. I usually make it the night before, which makes mornings feel calm and ready to go. If you’re new to chia pudding, this version is the perfect place to start. You can also follow this no-fail chia method below to get the perfect texture. Once you’ve nailed the texture, experimenting with variations gets even more enjoyable.
Here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Chia seeds | 2 tablespoons |
| Almond milk (or other milk) | ½ cup |
| Matcha powder | ½ teaspoon |
| Honey or sweetener (optional) | 1 tablespoon |
| Toppings (e.g. strawberries) | To taste |
Instructions
- In a jar or small bowl, combine the chia seeds, almond milk, and matcha powder. Stir well and add sweetener if desired.
- Allow the mixture to rest for a few minutes, then give it another stir to smooth out any clumps.
- Seal the jar and chill it in the fridge for a minimum of two hours—overnight delivers the best consistency.
- Top with fresh fruit, nuts, or coconut flakes before serving.
Pro Tip: A milk frother or small whisk works great for mixing matcha evenly into the liquid.ribution.
4 Delicious Chia Pudding Variations
Once you’ve mastered the base recipe, chia pudding becomes a blank canvas for creativity. These four easy variations are inspired by popular Pinterest flavors and optimized for healthy twists. Each one adjusts the liquid, mix-ins, or toppings—without changing the core method.
Let’s start with one of the creamiest favorites.
1. Coconut Milk Chia Pudding
This version is rich, smooth, and dairy-free. Using canned coconut milk creates a thicker, dessert-like consistency. For more on this rich, dairy-free option, see the coconut version below for extra creaminess. It’s perfect if you love tropical flavors or need a non-dairy option—especially if you also enjoy wholesome, coconut-forward breakfasts like this blueberry coconut walnut baked oatmeal.
How to make it:
- Swap almond milk with ½ cup full-fat coconut milk
- You won’t need to change anything else in the recipe
- Optional: add ¼ tsp vanilla extract for added depth
- Finish it off with sliced mango, a pinch of cinnamon, or toasted coconut flakes for texture
Pro Tip: Shake the can before opening—coconut cream rises to the top and needs mixing.
2. Chia Pudding with Yogurt
If you’re looking to add more protein and creaminess to your pudding, yogurt is a simple, smart upgrade. This version is especially great for post-workout fuel or a filling breakfast. Try pairing this version with other protein-rich breakfast ideas.
How to make it:
- Replace half of the milk with ½ cup plain Greek yogurt
- Mix in a little extra sweetener to balance the tang
- Top with fresh berries, slivered almonds, or a dollop of nut butter
Pro Tip: For a thinner texture, use a splash more milk. Want it vegan? Try unsweetened coconut yogurt instead.
3. Tropical Chia Pudding
If you’re craving something bright and fruity, this tropical twist is exactly what you need. The combination of mango, pineapple, and lime adds natural sweetness and a punch of flavor—perfect for summer mornings. Moreover, it looks beautiful in layered jars, making it ideal for sharing or pinning.
How to make it:
- First, swap in ½ cup coconut milk or almond milk as your base
- Next, stir in 1–2 tablespoons of mango or pineapple puree before chilling
- Afterward, place it in the fridge and allow time for the pudding to set fully
- Follow that by spooning on some mango chunks, pineapple bits, and a quick squeeze of lime juice for brightness.
- Finally, sprinkle on some shredded coconut or lime zest for added brightness
Pro Tip: To keep it thick, chill your fruit beforehand. This keeps the pudding cold and creamy without becoming watery.
4. Chocolate Mocha Chia Pudding
This version is a game-changer for anyone who loves dessert for breakfast. The combination of cocoa and espresso gives it a mocha flavor that feels rich but is still packed with fiber and omega-3s. It’s one of my go-to choices for a make-ahead, energizing snack that feels like a treat.
How to make it:
- Swap plain milk with ½ cup almond or oat milk
- Stir in 1 tablespoon unsweetened cocoa powder and 1 teaspoon instant espresso or strong brewed coffee
- Add 1 tablespoon maple syrup or date syrup to balance the bitterness
- Chill overnight until thick
- In the morning, top with shaved dark chocolate, cacao nibs, or a dusting of cinnamon
Pro Tip: If the texture feels too thick in the morning, stir in a splash of extra milk before serving.
Tips for Perfect Texture Every Time
Getting the texture right is the secret to a chia pudding that’s crave-worthy instead of clumpy. These small tips make a big difference—especially if you’re prepping it overnight or layering for Pinterest-ready jars.
1. Stir twice
After mixing your chia seeds and liquid, let it sit for 2–3 minutes. Then stir again. This helps prevent clumps and allows for even thickening.
2. Use the right ratio
Aim for a base ratio of 2 tablespoons of chia seeds for every ½ cup of liquid. For a thicker pudding, slightly reduce the liquid. For something drinkable, just add a splash more.
3. Choose your milk wisely
Coconut milk gives you a thick, almost dessert-like texture. Almond and oat milk offer a lighter consistency. If you’re adding yogurt, it will thicken further—so adjust accordingly.
4. Let it sit long enough
While two hours is enough to thicken, an overnight rest makes it ultra-smooth. The more time it rests, the firmer and more pudding-like it becomes.
5. Mix-ins matter
Add cocoa, matcha, or protein powders during the first stir so they blend evenly. Sweeteners dissolve better early, too. Wait until right before serving to add fruit or crunchy extras for the best texture.
Is Chia Pudding Actually Healthy?
Yes—chia pudding is more than just a food trend. It’s a nutrient-rich, plant-based option that works with many eating styles, from vegan to low-carb. With the right ingredients, it becomes a fiber-filled, omega-3-boosting meal or snack that keeps you feeling satisfied.
As noted by USDA nutrition data, just two tablespoons of chia seeds contain about 10g of fiber, 5g of protein, and more than 4,000 mg of ALA omega-3s.
That’s an impressive amount of nutrition for something so small. Also, when you use unsweetened milk and top it with fresh fruit or nuts, you keep the sugar low and the nourishment high.
Matcha contributes natural antioxidants and a mild caffeine lift—enough to energize without the jitters. Coconut milk brings healthy fats, and yogurt provides protein and gut-friendly probiotics. Every version offers unique nutritional benefits based on the ingredients used.
Pro Tip: Store your chia pudding in airtight jars in the fridge for up to five days. For best texture, keep toppings separate until you’re ready to serve.
FAQ
Yes, chia pudding is a healthy choice—especially when made with whole-food ingredients. Chia seeds offer a rich source of fiber, essential omega-3s, and plant-based protein—all in a small package. When combined with unsweetened milk and natural toppings like fruit or nuts, it becomes a nutrient-packed option that supports digestion and energy balance.
The standard base is 2 tablespoons of chia seeds to ½ cup of liquid. This creates a smooth, pudding-like texture once the seeds fully absorb the liquid. You can adjust it slightly depending on how thick or loose you prefer your pudding.
Chia seeds are generally safe, but eating large amounts too quickly may lead to bloating or gas due to their high fiber content. To support healthy digestion, enjoy chia pudding in modest portions and drink enough water throughout the day.
Making chia pudding starts with a simple mix of seeds and the milk of your choice. Use 2 tablespoons of chia seeds and combine them with ½ cup of milk, stirring until fully blended. Let the mixture rest briefly, stir it again to smooth it out, then refrigerate for at least two hours—or overnight for best results. Add fruit, yogurt, or spices just before serving.
Mtcha chia pudding recipe
This creamy matcha chia pudding is a nourishing make-ahead breakfast or snack. It’s easy to prepare and comes with 4 delicious variations.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours
- Yield: 1 serving
- Category: Breakfast
- Method: No-cook
- Cuisine: Healthy
- Diet: Vegetarian
Ingredients
2 tablespoons chia seeds
½ cup almond milk (or other milk)
½ teaspoon matcha powder
1 tablespoon honey or other sweetener (optional)
Strawberries or other fruits for topping
Instructions
1. In a jar or bowl, mix chia seeds, almond milk, and matcha powder. Add sweetener if using.
2. Let the mixture sit for 2–3 minutes, then stir again to break up clumps.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Stir before serving and top with fresh fruit or nuts.
Notes
For best results, use a whisk or frother to fully dissolve the matcha powder.
Coconut milk makes it creamier; yogurt adds protein.
Keep refrigerated up to 5 days in a sealed container.