I’m a big fan of matcha. I know it’s not for everyone but I love the flavour and all the incredible health benefits that come with it. Matcha is packed with antioxidants (way more than regular green tea), it supports focus and calm energy without the jitters, and it’s rich in L-theanine which helps with concentration. Combining it with chia seeds, which are a great plant source of omega-3 fatty acids, fibre and protein, means you’re starting your day with a seriously nourishing breakfast. Chia pudding is one of the best breakfast recipes to meal prep because it’s so quick to make and stores really well in the fridge!
What I love about this version is the coconut yoghurt stirred through the base. It makes the pudding so much creamier and thicker than a standard chia pudding, almost mousse-like. The combination of coconut milk and coconut yoghurt gives it this beautiful, rich texture and a subtle sweetness that pairs so well with the earthy matcha flavour.
Ingredients notes & substitutions
You only need 6 ingredients to make this chia pudding and it comes together in just 5 minutes. Everything you need is listed below along with ingredient notes and possible substitutions. Find the ingredient quantities in the recipe card at the bottom of this post.
- white chia seeds – chia seeds are the base of this pudding and are what gives it that beautiful thick, pudding-like texture. They absorb liquid and swell up to create a gel-like consistency. I’ve used white chia seeds here but black chia seeds will work just as well and taste exactly the same.
- coconut milk – coconut milk makes this pudding beautifully rich and creamy. I’ve used the coconut milk beverage and not tinned coconut milk. Swap for your milk of choice like almond milk, oat milk or soy milk if you prefer. The flavour will be slightly different but it will still work well.
- pure maple syrup – maple syrup adds a gentle sweetness that complements the earthy matcha without overpowering it. Make sure to use pure maple syrup, not maple-flavoured syrup. You can swap maple syrup for another liquid sweetener like honey or agave.
- vanilla extract – vanilla makes the pudding taste a little more indulgent. Use a good quality pure vanilla extract for the best flavour.
- matcha powder – matcha is finely ground green tea powder and it’s what gives this pudding its gorgeous colour and earthy flavour. It’s packed with antioxidants, supports calm energy and focus, and is rich in L-theanine. Use a good quality matcha for the best colour and flavour. If you’re new to matcha, start with 1 teaspoon and work your way up, it can be quite strong if you’re not used to it.
- natural unsweetened coconut yoghurt – the coconut yoghurt is what takes this from a standard chia pudding to something really special. It adds creaminess, thickness and a subtle tang that balances the sweetness. Make sure to use an unsweetened variety so you can control the sweetness yourself. You could also use natural Greek yoghurt if you don’t need it to be dairy free.
Optional toppings
I highly recommend topping the chia puddings with your favourite toppings to add more texture, sweetness and nutrition. Here are some of my go-to chia pudding toppings:
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- granola – I love this zesty lemon blueberry granola!
- berries – strawberries, raspberries and blueberries are all delicious with matcha chia pudding and add even more antioxidants.
- seasonal fruit of choice – other seasonal fruits that go well are bananas, kiwi fruit, passionfruit or mango.
- yoghurt – I love adding a dollop of yoghurt to the top of the pudding or layering like a parfait.
Add your toppings fresh just before serving rather than storing them with the pudding — this keeps everything at its best. Fresh fruit can go soggy and granola will lose its crunch if left sitting in the pudding overnight.
Sarah’s Tips for the Best Chia Pudding
Here are a few tips to make sure your matcha chia pudding turns out perfectly:
- Mix in a large bowl first – I find it’s best to mix everything together in a large bowl first and then dividing into individual jars to get a better distribution of ingredients.
- Whisk don’t stir – matcha powder can clump if it’s not whisked properly. Give it a really good whisk when you first add it to make sure it’s evenly distributed. Continue whisking the mixture until the chia seeds begin to absorb the liquid to help prevent the chia seeds from clumping.
- Don’t add the yoghurt straight away – add the yoghurt once the chia seeds have started to absorb the liquid for the best consistency.
- Let it set long enough – one hour in the refrigerator is the minimum, but overnight is even better. The longer the chia seeds sit, the thicker and creamier the pudding becomes.
- Use white chia seeds for the best colour – white chia seeds let the beautiful matcha green colour really pop. Black chia seeds taste the same but will give the pudding a darker, speckled appearance.
- Prep in jars for grab-and-go breakfasts – setting the pudding directly in mason jars or small containers with lids makes them perfect for busy mornings. Just grab one from the fridge, add your toppings and you’re out the door.
Storage
Store the chia pudding in airtight containers or jars in the fridge for up to 4 days. The pudding will continue to thicken over time as the chia seeds absorb more liquid.
Matcha Chia Pudding
Equipment
- Whisk
- 4 Small jars
Ingredients
- ½ cup white chia seeds
- 2 cups coconut milk beverage
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons matcha powder
- 2/3 cup Greek yoghurt, or natural unsweetened coconut yoghurt, plus extra to serve
Instructions
- Add the chia seeds, coconut milk, maple syrup, vanilla extract and matcha powder to a bowl and whisk to combine. Continue whisking until the mixture is well combined and beginning to thicken.
- Once the mixture begins to thicken, add the yoghurt and whisk to combine.
- Divide the chia pudding between 4 jars, cover and refrigerate for at least one hour to set.
- Serve topped with a dollop of yoghurt and your choice of toppings.
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