Matcha Chia Pudding makes an energizing breakfast with 11 grams of fiber per serving. It’s perfect for meal prep this week!

If you love chia pudding as much as I do, I think you’ll love this new flavor combination. It’s a delicious way to enjoy the earthy flavor of matcha, while also meeting your daily fiber goals.

(Just one serving of this pudding packs 11 grams of fiber!)

I’ve been making this chia seed pudding on repeat for an energizing breakfast. After several trials, I’ve learned that you need to add more flavor than you might expect. As the chia seeds plump up, they absorb the flavor along with the excess liquid.

So, even if you think this pudding tastes a little “too sweet” at first, give it time to gel before adjusting the flavor further. You can also tweak it just before serving, if needed.

Health Benefits of Matcha

Here’s why you might want to include more matcha in your life:

• It’s high in antioxidants. A study conducted with mice tested adding various levels of matcha to their diets and found that its antioxidant activity might help to lower blood glucose, triglycerides, and LDL (bad) cholesterol levels. (source)
• It may help you focus. In a small study, participants who consumed matcha were found to have improved basic attention abilities compared to those who received the placebo. (source)
• It could help with weight control. A systematic review suggests that body weight and body mass index may be reduced with green tea supplementation over 12 weeks. (source)
• It may help reduce stress. Randomized clinical trials suggest that matcha may decrease stress and anxiety. (source)

Keep in mind that matcha does contain caffeine. It has 30-40mg per half teaspoon, compared to approximately 95mg of caffeine in an 8-ounce cup of black coffee. This means you may want to avoid enjoying this matcha chia pudding later in the day, as it could affect your sleep.

Ingredients for Matcha Chia Seed Pudding

Here’s what you’ll need:

• Chia seeds. The most common variety of chia seeds is black, but white chia seeds are also available. I tested this pudding with both colors to see if one looked better than the other. (There’s not a difference flavor-wise, so use whichever is easier for you.)
• Matcha. This powdered green tea is available in ceremonial and culinary grades. I used ceremonial grade when testing this recipe because it has a bright green hue and a more subtle flavor. If you buy the more affordable culinary grade, which is made from older leaves, the matcha flavor might be more bitter or noticeable. Feel free to add more sweetener, if needed, to balance that out.
• Milk. Use any variety of milk you prefer, whether it’s a plant-based milk or cow’s milk. When the chia seeds absorb the milk, the pudding will become thicker, especially if you let it gel overnight in the fridge. Add more milk just before serving, if you prefer a looser texture.
• Maple Syrup. This natural sweetener helps balance out the grassy flavor of the powdered green tea. It might taste very sweet at first, but after the chia pudding thickens, I find the sweetness to be much more subtle.
• Vanilla extract. This is an optional add-in, but I love the flavor it adds. For a minty variation, try using 1/8 teaspoon of peppermint extract instead. (It hides the green tea flavor more.)

How to Make Matcha Chia Pudding

Step 1:

Add the chia seeds, matcha powder, maple syrup, milk, and vanilla extract to a glass storage jar with a lid. I use a 12-ounce size jar, so there’s plenty of room for stirring and toppings.

Note: You can make multiple jars of chia pudding at once. Feel free to double or triple the recipe if you’d like to make breakfast up to 4 days in advance.

Step 2:

Whisk the mixture together, then let it rest for 5 minutes. Chia seeds tend to clump together, so it’s best to stir this mixture twice before storing it in the fridge.

After 5 minutes have passed, use the whisk to stir again, breaking up any clumps of seeds as you go. Then secure the lid on the jar and place it in the fridge to thicken.

I recommend waiting at least 1 hour before enjoying the pudding, but it will thicken even more overnight.

Step 3:

When you’re ready to eat, remove the lid from the jar and add any toppings you love, such as fresh fruit or Greek yogurt. If the chia pudding is too thick, you can also add an extra splash of milk and stir to loosen the texture.

Storage Tips

Chia pudding can be stored in the refrigerator for 3-4 days, depending on the ingredients added. Homemade almond milk or freshly chopped fruit may cause it to spoil more quickly, so it’s best to add your toppings just before serving for optimal shelf life.

More Recipes to Try

If you try this recipe, please leave a comment and star rating below to let me know how you like it.