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Matcha Chia Seed Pudding is a creamy and vibrant breakfast or snack that packs a protein punch and a gentle boost from Japanese green tea. Perfect for busy mornings or when you crave something fresh and deeply nourishing, this recipe comes together with just a few everyday staples.
I stumbled across this during a springtime pantry clear out. It has become a nonnegotiable for weekend brunches with my sister who loves anything matcha
Ingredients
- Greek yogurt: gives creaminess while adding healthy protein. Choose a thick nonfat or low fat version for best results
- Plant-based milk: any kind works including oat almond or soy. Opt for unsweetened to let matcha shine
- Chia seeds: the secret to the pudding texture. Look for seeds that are glossy and not clumped
- Whey protein powder: boosts satisfaction and sweetness. Vanilla and coconut add fun flavor
- Matcha: ceremonial grade if possible for most vibrant color and taste
- Vanilla extract: enhances the green tea
- Fresh fruit, nut butter, crunchy toppings: Top with fresh fruit for brightness nut butter for richness crunchy toppings like granola coconut or cacao nibs for contrast
Instructions
- Combine Dry and Wet Ingredients:
- Add Greek yogurt plant-based milk chia seeds protein powder matcha and vanilla extract to a medium bowl or glass jar. If you like a hint of sweetness, add your preferred sweetener at this step. Whisk thoroughly until smooth and no powdery bits remain
- Let Chia Activate:
- Cover tightly and refrigerate for a minimum of 2 hours. Overnight is even better. This allows the chia seeds to absorb liquid and swell, creating a puddinglike texture
- Stir and Serve:
- After chilling, give the pudding a good stir. The chia sometimes sinks or clusters, so make sure it is smooth from bottom to top
- Add Toppings:
- Right before serving, layer on fresh fruit like berries, a dollop of nut butter, and something crunchy. This brings color and texture to every bite
Matcha and yogurt are my favorite ingredients here. I once made a big batch for a spring picnic and it disappeared before we even unpacked lunch
Storage Tips
Store leftover pudding in an airtight container in the fridge. It stays creamy for up to three days. If it thickens too much add a splash of milk and stir before serving. Store toppings separate so they remain crunchy and fresh
Ingredient Substitutions
Swap the whey protein powder for your favorite plant protein if vegan. Use coconut yogurt for a rich dairy-free version. Omit the matcha for vanilla chia pudding or stir in some cocoa powder for a twist
Serving Suggestions
Layer with colorful fresh fruit for a parfait style breakfast. Drizzle with warmed nut butter for dessert. Add a sprinkle of granola or toasted coconut for school lunches
Cultural and Historical Context
Matcha comes from centuriesold Japanese tea traditions. Its unique umami flavor and color have found fans worldwide. Chia seeds were once a staple of ancient Aztec and Mayan diets. Now they are beloved for their ability to transform simple mixtures into satisfying puddings. Combining these two brings together old world wisdom and modern convenience
This pudding is deeply nourishing and as beautiful as it is delicious. It is sure to become a brunch favorite for anyone who loves fresh make-ahead breakfasts.
Recipe FAQs
- → What type of milk works best in this dish?
Any plant-based milk like almond, oat, or soy provides a creamy texture. Dairy milk can also be used if preferred.
- → Can I prepare this pudding ahead of time?
Yes, it's best when chilled for at least two hours or overnight, making it a perfect meal-prep option.
- → Is protein powder necessary?
No, but adding it boosts protein content and creaminess. Omit if you prefer a lighter texture.
- → Which toppings pair well here?
Fresh fruit, nut butters, coconut flakes, cacao nibs, or granola all add flavor and crunchy contrast.
- → How do I achieve the ideal pudding consistency?
Allow time for soaking, mixing thoroughly before chilling, and stirring again before serving for best results.