Matcha Chia Pudding

This Matcha Chia Pudding is creamy, lightly sweetened, and simply delightful. It bursts with warm vanilla notes and is loaded with vibrant, antioxidant-rich matcha powder. This energizing breakfast feels like a treat but comes together easily with just six simple ingredients.

If you’ve been hanging with me here for a while, you know I’m a big fan of chia seeds. I love tossing them into smoothies, sprinkling them on oatmeal, and yes, even adding them to desserts. These tiny seeds pack a powerful punch! They’re full of fiber and Omega-3 fatty acids, which are fantastic for both heart health and brain power. Plus, Omega-3 helps keep inflammation in check. (1)

Chia seeds have so many benefits, but the most popular way I enjoy them has to be chia pudding. It’s one of those recipes that checks all the boxes: it looks great, tastes amazing, and is loaded with nutrients. On top of that, it’s hands-down one of the easiest breakfasts you can make, plus it’s totally adaptable to whatever flavors or textures you like.

This Matcha Chia Pudding is my latest twist. It’s rich and creamy, perfectly sweet, and so dense you’ll want to savor every bite. It’s packed with fiber, protein, and all the good stuff you need to kickstart your day feeling energized and happy. And let’s not forget the real star here—matcha powder, that superfood powerhouse, giving this pudding a gentle caffeine boost and tons of antioxidants.

Notes

This recipe makes 2 bowls to serve 2 people as a satisfying meal. For measurements, I used the US cup standard (240ml).

Substitutions

• You can swap almond milk for any other dairy or non-dairy milk you like—organic soy, cashew, coconut, or oat milk all work great.
• If you don’t have maple syrup, honey is a good alternative. Just make sure it’s in liquid form. Check the “Sweetener recommendation” section below for more tips.

Make it keto. Use a low-carb sweetener instead of maple syrup and add 1 teaspoon of MCT oil for extra healthy fats.

Make it weight-loss friendly. Swap out ½ cup of full-fat coconut milk for ¼ cup regular milk to cut calories. Use a low-carb sweetener to keep it light.

Add protein powder.  Stir in a scoop of vanilla protein powder to turn this pudding into a post-workout powerhouse. You might need to add a bit more milk since protein powder soaks up liquid. Skip extra sweetener or vanilla extract when adding protein powder.

Tips for storing

• Keep leftovers covered tightly in a bowl or jar in the fridge for up to 2 days.
• This recipe is perfect for meal prepping. Make the pudding ahead, jar it up, and in the morning, just add your favorite toppings and go!

Nutrition

Per serving: Calories: 264kcal | Carbs: 18g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 134mg | Potassium: 235mg | Fiber: 8g | Sugar: 6g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 268mg | Iron: 4mg

Keywords: green tea chia pudding, matcha chia pudding, matcha chia pudding recipe, matcha green tea chia pudding

Tried this recipe? Don’t forget to rate it and leave a comment. I would love to know how it turned out for you!

Disclaimer: The nutrition info is an estimate based on online calculators. Actual values can vary depending on ingredients and measurements.

Bright green, naturally sweet, and luxuriously creamy, this Matcha Chia Pudding hits the sweet spot for a breakfast that feels like a treat but is super simple and nourishing. With just six ingredients — chia seeds, almond milk, full-fat coconut milk, matcha powder, vanilla, and maple syrup — it whips together quickly and needs only a short 15-minute rest to thicken into a silky, spoonable pudding.

Here you’ll find everything you need to make it at home: exact measurements, step-by-step instructions with photos, tips for getting the perfect texture, plus substitutions to fit your lifestyle—whether vegan, keto, lower-calorie, or protein-packed. This recipe makes two generous servings, takes about 20 minutes total including resting time, stores well for meal prep, and is loaded with fiber, protein, and the energy-boosting punch of matcha.

Keep scrolling for the full recipe, troubleshooting tips (like how to prevent lumps or fix pudding that’s too thick), and topping ideas so you can personalize your bowl. Ready to start your day with a bright, feel-good boost? Let’s get mixing!

Flavor, Texture, and Benefits

• This pudding is incredibly creamy and delicious—the texture is just right.
• It’s full of fiber, protein, and powerhouse matcha green tea for a nutrient-packed breakfast. For another simple, protein-forward start to the day, try 5-ingredient Cottage Cheese Banana Muffins.
• It’s super filling and will keep you satisfied for hours.
• Made with just six simple, wholesome ingredients and no junky processed sugars.
• Quick and easy—you can whip it up in 15 minutes, making it perfect for busy mornings.
• Fantastic as a breakfast, a post-workout snack, or even a light afternoon dessert—especially if you enjoy creamy, dairy-free treats like Almond Milk Rice Pudding.

Simple Six Ingredients

• ¼ cup chia seeds
• ¾ cup unsweetened almond milk
• ½ cup full-fat coconut milk
• 1 teaspoon matcha powder
• ½ teaspoon vanilla extract
• 1 tablespoon pure maple syrup

Prep and Assembly

1. Gather and measure all ingredients.
2. Put the chia seeds in a bowl.
3. Pour in the full-fat coconut milk and unsweetened almond milk, then add maple syrup and vanilla extract.
4. Stir or whisk the mixture until evenly combined.
5. Sprinkle in the matcha powder and whisk or stir vigorously until smooth and lump-free.
6. Let the mixture rest for 15 minutes to thicken into pudding.

7. Stir the pudding about halfway through the resting time.

8. If the pudding is too thick after resting, add a splash of milk at a time until you reach the desired consistency and taste; add more sweetener if needed.
9. Transfer or divide the pudding into bowls or jars.
10. Add desired toppings (optional).

Texture and Sweetener Tips

• The chia-to-liquid ratio here is about ¼ cup chia seeds to 1 ¼ cups liquid. This gives a creamy yet not too stiff pudding.
• If you leave the pudding in the fridge overnight, it’ll get very thick. Just stir in a little extra milk before eating to loosen it up gently—don’t overmix!

Sweetener recommendation

I like using pure maple syrup in this matcha chia pudding. It’s a natural, minimally processed sweetener that adds a subtle, smooth sweetness without being overpowering. Plus, it has fewer sugary calories than table sugar.

• You can swap in date syrup or liquid honey if you prefer.
• If you want to keep it keto or low-carb, use liquid stevia or another liquid low-carb sweetener.

• Avoid granulated coconut sugar or crystalline sugars here—they won’t dissolve well in the pudding mixture.

This matcha chia pudding is smooth and silky with just the right amount of sweetness. It packs plenty of nutrients—fiber, protein, Omega-3 fatty acids, and antioxidants from the matcha—making it an ideal breakfast that’s as wholesome as it is tasty. It can also double as a light, refreshing afternoon dessert. For another light, cooling treat, try these refreshing watermelon coconut popsicles.

Mix-Ins and Substitutions

• You can swap almond milk for any other dairy or plant-based milk you have on hand—organic soy, cashew, coconut, oat, or regular milk all work wonderfully.
• If you want to swap out maple syrup, go ahead and try liquid honey—but make sure it’s liquid for easy mixing. See the sweetener note above for more options.

• This recipe is vegan as written.
• Make it keto-friendly. Use a liquid low-carb sweetener and add 1 teaspoon of MCT oil for healthy fats.
• Lighten it up for weight loss. Substitute ½ cup of coconut milk with ¼ cup regular milk, and use a low-carb sweetener; or, for another lean and creamy option, try a low-calorie rice pudding.
• Add protein powder. A scoop of vanilla protein powder stirred in will boost protein content and turn this into a fantastic post-workout snack. You might need to add more milk because protein powder drinks up liquid. No extra sweetener or vanilla needed here.

Storing and Make-Ahead

• Store any leftovers tightly covered in a bowl or a jar in the fridge for up to 2 days.
• This recipe is perfect for meal prepping. Prepare the pudding in advance, keep it in a sealed jar in the fridge, and in the morning, add your favorite toppings and enjoy a quick, nutritious breakfast. For another make-ahead breakfast, try these Healthy Chocolate Zucchini Muffins.

Answers to Common Questions

• Q: Is this Matcha Chia Pudding vegan?

  A: Yes! The recipe uses unsweetened almond milk, full-fat coconut milk, and pure maple syrup, so it’s vegan. Just remember that if you swap maple syrup for honey, it’s no longer vegan. For a savory vegan main to pair with this dessert, try Crispy Orange Tofu (vegan).

• Q: How long can I store the pudding?

  A: Store leftovers, sealed in a jar or bowl, in the fridge for up to 2 days. If it thickens, just stir in a little milk before serving.

• Q: Can I make the pudding ahead of time or overnight?

  A: Absolutely! Making it ahead is easy and convenient. Just keep it refrigerated. If it thickens overnight, loosen it up with a splash of milk and stir gently before eating.

• Q: Why does my pudding have lumps? How can I avoid that?

  A: To prevent lumps, whisk the mixture well after adding matcha powder and stir the pudding halfway through its resting time. You can also dissolve matcha in a small amount of milk first or sift it before mixing.

• Q: Can I use a different kind of matcha?

  A: For the best color and flavor, I recommend ceremonial-grade matcha. But culinary-grade matcha is okay too, though it tends to be a bit more intense and bitter.

• Q: What sweeteners work best for this pudding?

  A: Pure maple syrup, date syrup, or liquid honey are my top picks. For keto or low-carb, use liquid stevia or another liquid low-carb sweetener. Avoid granulated or crystalline sugars because they won’t dissolve smoothly.

• Q: Can I swap out the milks?

  A: Totally! Almond milk can be swapped for soy, oat, cashew, or regular dairy milk. Keep in mind that full-fat coconut milk adds creaminess—if you want fewer calories, reduce or replace it.

• Q: Can I make this pudding keto or higher in protein?

  A: Yes, for keto, use liquid low-carb sweetener and add 1 teaspoon of MCT oil. To boost protein, stir in a scoop of vanilla protein powder but do expect to add a bit more milk because the powder absorbs liquid.

• Q: Does this pudding contain caffeine?

  A: Yes! Matcha contains caffeine, so this pudding offers a mild energy lift. If you’re sensitive to caffeine, use less matcha powder or enjoy it earlier in the day. If you’d prefer a caffeine-free dessert, try old-fashioned rice pudding.

• Q: How many servings and calories per serving?

  A: The recipe makes 2 servings, each with about 264 calories as listed in the nutrition facts above.