New to Matcha and/or Chia Pudding? Give this simple Matcha Chia Pudding a go. With just a few ingredients you make this recipe ahead, ready when you are for a delicious breakfast or snack.
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Encha gifted me their matcha powder to try. All opinions are my own.
I’ve discovered Matcha, ya’ll. Are you familiar with this vibrant green tea? I’ve probably had my head in the sand.
The flavor of Matcha is earthy, somewhat grassy and slightly sweet. It is a full-bodied green tea but different than tea you find in tea bags. Matcha tea is select whole tea leaves ground to a fine powder. It can be used in smoothies, lattes, ice cream, chia pudding and more.
This Recipe Is
- a 4 ingredient recipe
- dairy free
- make ahead ready
If you enjoy make ahead breakfasts and matcha, you’ll love how easy this simple recipe is to pull together.
At a Glance: How to Make Chia Pudding
You can use plant milk or dairy milk in this recipe. My favorite is Homemade Cashew Milk.
- Whisk milk, maple syrup and matcha together.
- Add the mixture to a small lidded jar, sprinkle in the chia seeds and shake.
- Allow to rest briefly then shake again.
- Refrigerate, and enjoy.
Top with your favorite seasonal fruit, mini chocolate chips, cocoa nibs or kasha. I especially love this recipe with orange wedges and cocoa nibs.
Trying Something New
I first tried matcha after giving up my regular over sugared coffee and started drinking tea in the morning.
But I wanted to try chia pudding (new to me) and include Matcha in the mix. I used to think chia pudding was a fad or just plain weird. It was time I stepped out of my box and give it a try.
Chia pudding is a quick, easy-to-make, make-ahead, grab-and-go breakfast when you’re flying out the door. It’s rich, hearty and tastes slightly sweet with the earthy addition of Matcha and a touch of maple syrup.
Traci’s Notes
- What I appreciate about Encha Matcha is that it’s certified organic, has a fresh earthy taste and aroma, and a beautiful green color.
- Adjust Sweetness: if you prefer a sweeter chia pudding, add more maple syrup to taste. A little goes a long way, so start with about half a teaspoon and work your way up from there.
- Shake it Up: Chia seeds tend to stick together and clump if not throughly mixed into the milk, so make sure you shake vigorously once, then shake again after a brief rest.
Leave a comment below and if you have a favorite Matcha recipe, I’d love to know!
Matcha Chia Pudding
Ingredients
For the Chia Layer:
- 1 cup (255 grams) Milk, I use Homemade Cashew Milk
- 2 teaspoon Pure Maple Syrup
- 1 1/2 teaspoon Organic Matcha, Latte Grade
- 1/4 cup (50 grams) Chia Seeds
For the Toppings (optional):
- Kasha, aka toasted buckwheat groats
- Seasonal Fruit
- Cocoa Nibs, Hemp Hearts
Instructions
- In a lidded container, I use 8 oz Ball jars, add milk, maple syrup, Matcha and chia seeds. Shake vigorously to mix throughly. Allow to sit 10 minutes, shake jar again so the chia seeds don't stick together, then allow to set in the refrigerator least an hour and a half, or overnight, before serving. Alternatively, if spooning the chia pudding into bowls instead of individual serving size jars, you can make it in one batch using a larger jar or whisking in a bowl.
- When ready to eat, top with desired fruit and/or other toppings.
- Chia pudding can be stored in a lidded container in the refrigerator for up to three days.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
I’m going to give this a try! Does using regular dairy milk give a bad result?
Hi Teri! You’ll get the same result as if you’re using plant milk, but with dairy flavor. I hope this helps!
I really enjoyed this for my breakfast, I added some raspberries and my homemade maple granola. It is so beautiful but most importantly, it is giving me much needed energy to last the day. It should be noted that it’s not a cheap breakfast but the flavours are so enjoyable, thank you for this!
Hi Sylvie! Thank you for your note and rating! So happy to hear you’re enjoying the matcha chia pudding… and with raspberries and maple granola – even better!
EXCELLENT I ADDED SLICED BANANAS FROM THE FREEZER. I WAS QUICK AND WHOLESOME.
THANKS FOR THIS RECIPE
Hi Gwendolyn! Thank you for your note! I’m so happy to hear you enjoyed the chia pudding! D:
So, I just tried this, with a few alterations. I used soy milk and agave syrup, with coconut nibs on the top (Gotta take what you have available, right?) And to be honest, it was not perfectly to my liking. I like both Matcha tea and chia pudding, but this just clashed a bit for me, until i tried this neat little trick: just before eating (I made two batches so I had one saved up), I added some oatmeal and a bit more soy milk. Made it a little “crunchier” and added a thickness/sweet chewyness that suited at least my taste buds great! So for anyone out there trying this recipe and not quite getting a perfect match; try adding oatmeal and a bit more milk! Thanks for this lovely recipe – I will definitely make it again, with my own little twist ;) (and btw – oatmeal is naturally GF!)
Hey Kristine! Thank you so much for sharing your modifications… and this is the heart of cooking/making! I love the addition of oats – I do that too! :D
I have diverticula and cannot use seeds, nuts, or good stuff. I am wondering if I could make Macha oatmeal, and not use the chia seeds. I will try it with overnight oatmeal since it is getting warmer fast! Will let you know.
Hello Frances! Thank you for your note… looking forward to your results!
Hi Kristine,
Did you use warm oatmeal or overnight cold oatmeal?
Traci I’ve never made chia pudding but am a lover of matcha and I look forward to trying this recipe. Your pictures look so yummy. Thanks for sharing.
Hey Leslie Ann… thank you for your note! I hope you enjoy the chia pudding.
To make this truly vegan, use Agave instead of honey. I have made this before, but never with the matcha, guess what is for breakfast tomorrow??!!
Hi Cheryl! I prefer maple syrup as indicated in the recipe. I hope you enjoy it!! :D
Yeahz im using maple syrup and almond milk … so love eat😉
I am a Matcha tea lover but never heard about Chia Pudding. I am bored from my regular breakfast and always thinks that what new I can try in lesser time which would delicious. Here’s now I found in your blog.
It contains fruits and also loved by my children.
Thanks Traci for such a good recipe.
Let me know if you have more recipes with Matcha Tea.
Hey there Cold Brew! Thank you for your note! This recipe shook my breakfast routine up and I must say, it is a favorite. Not just matcha chia pudding, but chia pudding in general. I don’t have any additional matcha tea recipes here, but you’re motivating me to change that! I hope you enjoy it my dear! :D
Aaaamazing. I couldn’t stop eating this Matcha Chai pudding. The flavors are perfect. Have it any time of the day!
Oh my Pam! I totally get it! I’m nommin on it for snacks in the afternoon too! Soooo good! Thank you for your note… day made! :D