A simple superfood breakfast packed with goodness and a delicious, creamy flavor.

Delicious chia seed pudding with whipped cream topped with mixed berries and nuts, served on a wooden board.

If you want something light, healthy, and slightly sweet to kickstart your day, chia pudding is always a great go-to. I love to batch-prep several jars at a time so I can grab them on my way out the door to work. This particular recipe adds matcha to the mix, imparting the chia pudding with a delicate earthy sweetness that’s perfectly balanced. As a bonus, they look beautiful, too; the gorgeous green color pops beautifully when I top the jars off with some fresh fruit or coconut cream.

Chia seeds are a fun ingredient to work with. When they absorb liquid—in this case, plant milk—they take on a dense, spoonable texture that’s somewhere between pudding and tapioca. And they’re great for you, too, full of protein, minerals, and healthy fats.

I find that when I’m feeling sluggish in the morning, a superfood-fueled breakfast perks me up and readies me to tackle the day. There’s minimal effort required here; just mix your ingredients together and pop them in the fridge. The longest step is waiting for them to gel in the fridge for a few hours. Then, they’re ready to go!

Ground chia seeds, matcha powder, honey, milk, and a small pitcher of milk on a white textured surface.

What is matcha?

Matcha consists of whole, high-quality, shade-grown tea leaves that are carefully cultivated, steamed, dried, and ground into a fine powder. This ingredient has ancient roots, going back as far as the Tang Dynasty in 7th-century China. In the 12th century, a Buddhist Japanese monk brought matcha to Japan, where it is, to this day, a beloved component of local culture. When whisked into milk, matcha powder disperses evenly and adds both color and flavor to the drink. Matcha is lightly earthy and vegetal, with a subtle sweet undertone.

Fresh chia seed pudding topped with mixed berries and nuts in a glass.

How do I store leftovers?

Once mixed, divide the pudding into airtight containers and refrigerate for up to 4 days. Stir before serving if it thickens more than you prefer.

Sweet green tea matcha chia pudding topped with fresh berries and nuts on a wooden board.

Serving suggestions

I love to eat my matcha chia pudding with some crumbled up Homemade Granola. When you have some extra granola on hand, you can use it as a topping for Chocolate Chia Pudding, Chia Pudding With Coconut Milk, or Chia Seed Pudding With Mango And Blueberry.

Matcha Chia Pudding

Amanda BC

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Prep Time 5

Chilling Time 2

Total Time 2 5

Course Appetizers & Snacks, Breakfast

Cuisine American

Servings

Calories 182 kcal

Ingredients

2 teaspoons matcha green tea powder
1 cup nondairy milk such as almond or soy milk
1/4 cup chia seeds
1/2 tablespoon maple syrup
Toppings: Raspberries and almonds optional

Instructions

In a large bowl, whisk together the matcha green tea powder with the nondairy milk until it's smooth and there are no lumps.
Mix in the chia seeds and maple syrup, ensuring the seeds are evenly distributed and not clumped together.
Place the bowl in the refrigerator for at least 2 hours, or overnight, to allow the pudding to set and thicken.
Once set, give the pudding a good stir, spoon into serving dishes, and top with raspberries and almonds if desired.