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Matcha Chia Pudding

A soothing and vibrant pudding made with matcha and chia seeds, perfect for a make-ahead breakfast or dessert.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: Healthy, Japanese
Calories: 120
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups unsweetened almond milk or any milk you love — oat or dairy are great
  • 3 tablespoons chia seeds for a pudding-like gel; see tips if you prefer silkier texture
  • 2 teaspoons culinary-grade matcha powder use good quality for flavor; see tips
  • 2–3 tablespoons pure maple syrup or honey start with 2 tbsp and adjust to taste
  • 1/2 teaspoon vanilla extract optional, but it softens the matcha edge
  • 1 pinch fine sea salt brightens all the flavors
Optional Toppings
  • sliced strawberries or banana
  • toasted coconut
  • chopped pistachios
  • granola
  • a dollop of Greek yogurt or coconut cream for extra indulgence

Method
 

Preheat & Prepare the Base
  1. Start by warming a small 2–3 tablespoons of water (not boiling — just hot) to bloom the matcha.
  2. Sift the matcha into a small bowl and add the hot water. Whisk briskly until it’s a smooth, bright green paste.
  3. In a mixing bowl, combine the almond milk, vanilla extract, maple syrup, and pinch of salt. Pour in the matcha paste and whisk until glossy and uniform.
Make the Main Filling
  1. Stir in the chia seeds thoroughly using a silicone spatula.
  2. Taste the mixture and adjust sweetness if necessary.
  3. Let the mixture rest for 5 minutes, then whisk again to break any clumps.
  4. For silky texture, blend the mixture briefly before chilling.
Assemble and Chill
  1. Pour the pudding into jars or bowls and seal or cover.
  2. Chill in the refrigerator for at least 4 hours, preferably overnight.
  3. Once ready to serve, stir once to loosen and top with your favorites.

Notes

Creamy, satisfying dessert or breakfast option packed with nutrients. Adjust sweetness and add toppings to suit your taste!