Matcha Chia Pudding
This matcha chia pudding is the perfect creamy, easy, make-ahead breakfast you’ve been dreaming of. I’ll give you tips on how to make your chia pudding extra creamy with one simple addition (OR technique). You can also easily boost the protein in your chia pudding (from 1g –> 8g!) with one easy swap…soy milk! Not sure which matcha powder to choose? I’ll give you tips on which has the best flavor (and least bitter!) This recipe is straightforward and yields the creamiest and perfectly sweetened matcha chia pudding – everytime!
Why you’ll love this recipe the most:
Matcha Chia Pudding Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What type of matcha powder is best?
Did you know there’s two types of matcha powder? I previously had no idea – but they are very different!
- Ceremonial Grade – The highest quality, made from young tea leaves for a naturally sweet, and umami-rich flavor.
- Culinary Grade – Slightly more bitter and robust, made from mature leaves. Ideal for lattes, baking, and cooking.
The best type of matcha for chia pudding is ceremonial grade because it is less bitter and will give your pudding a natural sweetness. I personally have loved this Naoki Ceremonial Grade Matcha Powder for years – it creates the perfect smooth texture and it’s flavor is the perfect level of sweetness.
Why is soy milk the best milk for chia pudding?
I have been using soy milk for chia pudding for years! It is the best milk for chia pudding because it has a higher protein content (6–8g per cup) compared to other plant-based milks. This also creates a thicker texture. Naturally soy milk is creamier (especially compared to watery almond milk) so it makes our chia pudding even more luscious!
Are chia seeds good for you?
Chia seeds are nutrient powerhouses! They are packed with fiber (3x as much as a banana!), omega-3’s (2x as much as walnuts), and protein (4g in just 2 tbsp). They absorb liquid to form a gel, helping with hydration and keeping you full longer. Plus, they’re rich in antioxidants, calcium, and magnesium, supporting overall wellness and bone health.
How to Make Matcha Chia Pudding
Mix it up!
In a small glass container with a lid (I like the Pyrex 2 cup containers) add all your ingredients. Cover and give it a few shakes to combine it well. Open it and also give it a stir. Cover and place in the fridge for 2-3 hours OR overnight.
When is my matcha chia pudding ready?
If you prefer a “thinner” version, you can enjoy it as early as 2-3 hours. For the thickest, creamiest version – let it sit overnight.
Top your chia pudding with fruit, nuts, seeds, and more (see below more ideas!)
For Extra Creamy Chia Pudding…
Blend it! Grab a high-speed blender and add your thickened chia pudding. Blend until completely smooth and creamy (usually 30-60 seconds). The blended version has a thick, silky texture and tastes like a rich, creamy dessert – YUM!
How to Store Leftover Matcha Chia Seed Pudding
If you like to make a few batches like me, you can store the leftovers in the fridge for up to 4 days. By day 4, it may be pretty thick so feel free to add a splash of milk and give it a stir to loosen it up.
Topping Ideas
Tips for 5-Star Matcha Chia Pudding
More Common Questions
Yes, matcha is a type of green tea, but it’s processed differently. While regular green tea is steeped from the leaves, matcha is made by grinding the whole tea leaf into a fine powder, which you consume entirely. This gives matcha a more concentrated flavor and higher levels of antioxidants, caffeine, and other nutrients compared to regular green tea.
Matcha is packed with antioxidants, specifically catechins. This has been shown to protect cells and reduce inflammation. Matcha may also boost brain function including improvements to attention, reaction time, and memory. There are lots of other great benefits of matcha you can read about here.
Freezing chia pudding will change the consistency and water content. I personally do not recommend freezing as the texture will be very different once thawed.
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Matcha Chia Pudding
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Ingredients
- 1 cup unsweetened plain soy milk*
- 3 tbsp chia seeds
- 1 tbsp plain non-dairy yogurt of choice optional but recommended
- 1-1.5 tsp matcha powder Use 1.5 for a more vibrant matcha pudding
- 2-3 tsp maple syrup Use 3 for a sweeter version
- tiny pinch of salt optional
Instructions
- In a small glass container with a lid (I like the Pyrex 2 cup containers, see below for a link), add all your ingredients. Cover and give it a few shakes to combine it well. Open it and also give it a stir. Cover and place in the fridge for 2-3 hours OR overnight. Your chia seed pudding is ready when the seeds have fully absorbed the liquid, creating a thick, gel-like texture. Tip: The chia pudding tends to clump in the first 1-2 minutes. So if you have time, let it sit for a moment, then give it another stir to get rid of those clumps before it sits for the long period!
- Give it a stir before adding toppings:-Fresh fruit: raspberries, strawberries, blueberries, mango, and more-Nut & seeds: sunflower seeds, pepitas, halved cashews, and more-Other ideas: coconut flakes, granola, dark chocolate
Notes
- Why I love soy milk for this recipe: it has highest protein content for a plant-based milk and provides the creamiest texture. If you can’t use soy milk for whatever reason, you can swap with oat milk. FYI – I found almond milk is the least creamy.
- My favorite Pyrex 2-cup containers.
- If you use a sweetened soy milk, you may want to reduce the amount of maple syrup, but adjust to your sweetness preference!
- For yogurt, I love a plant-based soy or cashew yogurt.
Made this last night and ate this morning for breakfast. This was super creamy and delicious! I added a touch of vanilla too – soooo yummyyy!
Thank you Jess!! Glad you enjoyed it 🙂