Matcha Chia Pudding is a great meal prep breakfast idea to make at the start of the week. It’s made with simple and wholesome ingredients and comes together in under 5 minutes. Top it off with fresh fruit or berries for a complete meal.

Ingredients and Substitutions

• Chia Seeds – You can use either black or white chia seeds, both work perfectly in this recipe.
• Milk of Choice – I use almond milk, sometimes oat milk, but any nut or seed milk will keep this dairy-free. If you’re not following a vegan diet, regular milk works too.
• Matcha Powder – The key ingredient that gives this pudding its beautiful green color and earthy flavor. I recommend using ceremonial grade matcha because it has a stronger flavor.

How to make

Mix together chia seeds and matcha powder.

Add in almond milk, vanilla extract and maple syrup.

Whisk until all the ingredients are well incorporated.

Cover and let sit in the fridge for a minimum of 15 minutes.

Tips and Tricks

• Combine matcha powder and chia seeds first to avoid any clumps. Use a wooden matcha whisk for best results, or sift the powder into the chia seeds.
• Add in almond milk and liquids last to avoid chia seeds sticking together. Whisk really well for 1-2 minutes, scraping the sides as needed.
• Use a wider, deep bowl rather than a smaller one to avoid the chia seeds sticking together.
• If your pudding is lumpy in the end, simply take a spoon and break up the lumps.
• Adjust the ratio of liquid to chia seeds depending on your preferred consistency. I like mine to be in the middle of runny-thick.

How to Serve & Store Matcha Chia Pudding

Serve:

• Enjoy chilled straight from the fridge for the best texture.
• Top with fresh fruit like berries, banana slices, or mango for added sweetness.
• Add a crunchy topping like granola, coconut flakes, or chopped nuts.
• Drizzle with whipped honey, maple syrup, or a splash of extra milk for a creamier consistency.
• Layer it in a jar with yogurt and fruit for a matcha chia parfait.

Store:

• Store in an airtight container or mason jar in the refrigerator.
• Stays fresh for 4–5 days, making it perfect for meal prep.
• If it thickens too much in the fridge, stir in a little extra milk before serving.
• Avoid freezing, as it can alter the texture of the chia seeds.

Other chia recipes you may like:

• espresso chia pudding
• simple vanilla chia pudding
• five minute chia seed jam
• stovetop banana sweetened oatmeal

If you make this matcha chia pudding recipe, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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20 Minute Matcha Chia Pudding

5 from 3 ratings

Hannah Kling

Matcha Chia Pudding is a great meal prep breakfast idea that’s made with simple and wholesome ingredients and comes together in 5 minutes.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Ingredients  

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Chia Pudding

• 1/3 cup chia seeds
• 2 tsp matcha powder
• 1 + 1/4 cup almond milk
• 2 tsp maple syrup (agave, honey or date syrup)
• 1 tsp vanilla

Toppings

• Fresh strawberries

Instructions

• Start by mixing together the chia seeds and matcha powder with a whisk until there are little to no clumps left.
• Next, add in the almond milk, vanilla extract and maple syrup, whisk for 1-2 minutes or until ingredients are well combined.
• Cover and refrigerate for a minimum of 15 minutes.
• Mix well and top off with your favorite toppings.

Notes

• chia pudding is best stored in an airtight container and enjoyed within 5-7 days.
• If your pudding is lumpy in the end, simply take a spoon and break up the lumps.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!