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Matcha chia pudding on a plate with goldenberries and fresh raspberries.

Matcha Chia Pudding

This beautiful matcha chia pudding tastes just like a matcha latte but in pudding form. It's just sweet enough, filling, and a great way to start the day or end the night (if eating it as dessert).
5 from 2 votes
Prep Time: 5 minutes
Chill Time: 6 hours
Servings: 2
Author: Lindsey Jenkins


  • 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.


milk quantity: If you prefer a thicker texture, use 1 cup of milk. If you prefer a thinner consistency, use 1 ¼ cup milk of choice.
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.