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A fun and easy breakfast that you could eat for dessert or a mid-afternoon snack (precisely what I am doing right now!). I personally LOVE Matcha, and if you’re like me, this pudding is for you! If you’re a fan of matcha, you will understand that not all matchas are created equal. If you have ever had a matcha that tastes like wet grass, you know what I mean. Sometimes you get a matcha that is simply too sweet AND tastes like grass. That’s double bad, but when you find a delicious cream, well-balanced matcha, the heavens open, and it tastes like nirvana… or something like that!
For this recipe, and pretty much anytime I drink matcha at home, I am making it with Soar Organics. It’s ceremonial, and they have about a dozen different matchas to choose from. This product is seriously wonderful; it has the right amount of earthiness and the perfect amount of calm and delicious. It never clumps (I’ve had this before, and let me tell you it sucks!), it doesn’t taste like wet grass, and it is easily adaptable to drink or make chia seed pudding with! I added 2 tsp of matcha to this pudding. I put the matcha through a small sifter straight into the pudding and whisked it to combine.
If you are wondering where I got this adorable bowl, check out my friend Melanie’s IG. You can reach out to her directly for some of the cutest ceramics I’ve seen. Her work is amazing!
You only need a handful of ingredients to make this healthy chia seed pudding:
Optional add-ons: Greek yogurt, homemade granola (I love my apple cinnamon granola), fresh berries, bananas, or whatever fruit is in season.
If you didn’t know, chia seeds are a true superfood! Just two tablespoons pack in 10g of fibre, 5g of plant-based protein, and a hefty dose of omega-3 fatty acids. They support digestion, help stabilize blood sugar, and keep you feeling full and energized for hours. When soaked in liquid, they plump up and create a luscious, pudding-like texture.
Matcha is more than just a pretty green powder—it’s a powerful source of antioxidants, especially EGCG (epigallocatechin gallate), which helps fight inflammation and support cell health.
Matcha is also known for its calming qualities, which many don’t know about. Its combination of caffeine and L-theanine help aid the body in its chill factor. Unlike coffee, which can spike cortisol, matcha gives a sustained boost without the crash.
Making chia pudding is as simple as whisk, rest, and chill. Here’s how I do it:
In a medium bowl, whisk together 1 cup of milk and chia seeds. Let the mixture sit for 10 minutes, then whisk again to break up any clumps. Using a fine mesh sieve, sift your matcha powder and whisk until smooth and fully incorporated. Add honey (or maple syrup), vanilla, and a pinch of salt, then give it one final stir.
Cover the bowl and place it in the fridge for at least 2 hours or overnight. Once the pudding is thick and creamy, stir it well and serve with your favourite toppings like granola, fresh fruit, or a dollop of yogurt.
This recipe is pretty much made for meal prep! You can make a double or triple batch and portion it into jars or containers for the week. It’s great on its own, but even better with a layer of yogurt, granola, or fresh fruit. Keep a stash in the fridge, and you’ve got a ready-to-go breakfast or snack that keeps you full and fueled.
Chia pudding keeps beautifully in the fridge for up to 5 days. Store it in an airtight container or mason jar with a lid. If it thickens too much, just stir in a splash of milk to loosen it up. And if you’re planning to add fruit, wait until just before serving to keep everything fresh.
This healthy matcha chia pudding is the kind of recipe that fits effortlessly into your routine and checks all the boxes. It’s incredibly simple to make and perfect for meal prepping. Don’t let the simplicity fool you because this pudding is packed with nutritional benefits. Thanks to the chia seeds and matcha, you’re getting a good dose of fibre, antioxidants, healthy fats, and plant-based protein in every bite. The best part? It’s totally customizable, meaning you can make it all your own. Switch up the type of milk, add whatever toppings you want or adjust your sweetness to fit your preferences.
How long does chia pudding last? Up to 5 days in the fridge. Great for batch prep!
What are the best chia pudding jars? Small mason jars like these work best. Bonus points if they’re wide-mouth so you can easily add toppings.
What matcha do you recommend? I love Soar Organics for its beautiful colour and smooth taste. Always opt for ceremonial grade for recipes like this.
Can I make this chia pudding vegan? Yes! Just use a plant-based milk and swap honey for maple syrup or agave.
Don’t forget to leave a rating and review below! Let me know how you liked it. Try these easy breakfast options next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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