Matcha chia pudding is a fun spin on overnight chia seed pudding. Plus, this latte-inspired version yields a beautiful green hue and adds a boost of nutrition thanks to the antioxidant-rich matcha powder.
And what's great about this flavor is that you can make it for breakfast, a snack, or even dessert. For a breakfast option, it's amazing with fresh fruit or granola. If you're eating it for dessert, dairy-free cocowhip on top is *chef's kiss*.
What is Matcha?
Matcha is a Japanese green tea powder made from finely ground dried tea leaves. Unlike regular green tea where you steep the leaves in hot water and then discard them, matcha is the only tea where you consume the entire leaf.
Matcha's rich green color comes from the large amounts of chlorophyll in the leaves due to how it's grown. So, a good way to determine the quality of your matcha is by the color: the more vibrant it is, the higher the quality.
The flavor largely depends on the grade of matcha. Culinary grade typically has a more bitter and grassy taste whereas ceremonial grade has a more complex flavor with buttery and umami qualities. For the best flavor in this matcha chia pudding, I recommend using ceremonial grade matcha.
- Chia seeds - you can use white or black as they taste the same. In the photos, I used white chia seeds.
- Milk - dairy-free or regular. For creamier dairy-free options I suggest oat, cashew, or canned coconut milk.
- Matcha powder - preferably ceremonial grade for the best flavor.
- Vanilla extract - this just adds a little extra flavor.
- Maple syrup - added for a little sweetness and to round out the flavor of the matcha.
- Pinch of salt.
Ingredient Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this matcha chia pudding using what you already have? Here are some ideas…
- Don't like matcha? - if you're a coffee drinker, you could also make this using instant coffee powder.
- Caffeine-free? - you can make your own fruit powder using freeze-dried fruit and a blender or buy it online. The flavor isn’t as intense as matcha, so you’d need to add 2-3 teaspoons of the fruit powder.
- No vanilla extract? - just omit.
- No maple syrup? - use another sweetener of choice such as organic cane sugar, coconut sugar, etc.
Frequently Asked Questions
Don't forget to sift the matcha through a mesh sieve before adding it to the bowl. This helps eliminate any matcha clumps from forming.
For the best results, I recommend making it the night before and letting it chill overnight. That way when you wake up, all you have to do is pull it out of the fridge and dig in.
If you prefer a looser pudding, use 1 ¼ cups of milk so it'll still gel up but won't be extremely thick. You can also stir in a little extra liquid just before eating if it's still too thick.
Store in a tightly sealed container in the refrigerator for up to 7 days.
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Matcha Chia Pudding
- 4 tablespoons chia seeds
- 1-1¼ cup milk of choice see notes
- 1 teaspoon ceremonial matcha powder
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup
- pinch of salt
- Sift the matcha into a bowl and add half of the milk. Whisk until smooth before adding the rest of the milk, maple syrup, vanilla extract, and chia seeds. And then whisk again until the chia seeds are well distributed.
- Tightly cover the bowl and place it in the fridge overnight to firm up (about 6-8 hours).
- Top with fruit, granola, or dairy-free whip cream if eating it for dessert.