Matcha Chia Pudding is my go to fix for those mornings when I wake up hungry, slightly cranky, and not in the mood to cook anything complicated. I used to default to cereal or toast, but I always felt hungry again an hour later. Now I prep this the night before and it feels like I did something nice for my future self. If you are also trying to keep breakfast simple (and affordable), I have been using ideas from this post on delicious smoothies on a budget to round out my week. This pudding is creamy, lightly sweet, and has that matcha flavor that feels a little fancy without actually being hard. 
Why you need to try this Matcha Chia Pudding?
First, it tastes like a treat, but it is secretly super practical. The texture is thick and spoonable, kind of like a soft dessert cup, especially if you use a creamy milk. The matcha gives it a clean, earthy flavor that pairs so well with vanilla and fruit.
Second, it is the kind of breakfast that does not stress you out. You mix it, stash it in the fridge, and it is ready when you are. I also like it as an afternoon snack when I want something that feels calming but still keeps me going.
Third, you can customize it a lot. More sweetness, less sweetness, extra toppings, different milks. It is flexible, which is honestly why it stays in my rotation.
Also, if you love matcha drinks, you might want to try this healthy matcha latte recipe on days when you want something sippable instead of spoonable.
And one more thing: it is great for meal prep. Make two or three jars and breakfast is handled for a few days.
Ingredients used
Here is what I use for my Creamy Matcha Chia Pudding. These are easy to find, and you do not need any fancy equipment. A jar with a lid and a spoon is enough.
- Chia seeds: these are the base and what thickens everything.
- Matcha powder: go for culinary grade if you want the best flavor for the price.
- Milk: dairy milk, almond, oat, coconut, whatever you like.
- Yogurt (optional but highly recommended): this is my trick for extra creaminess.
- Maple syrup or honey: start small and add more if needed.
- Vanilla extract: it softens the matcha flavor and makes it taste more like a dessert.
- Pinch of salt: tiny amount, big difference.
My usual ratio for one serving is: 3 tablespoons chia seeds, 3/4 cup milk, 1/2 teaspoon matcha, 1 to 2 teaspoons sweetener, and 2 tablespoons yogurt. Stir it really well, wait 5 minutes, stir again, then cover and refrigerate for at least 4 hours (overnight is best).
If you want a matcha drink to go with it, I am obsessed with this vanilla iced matcha latte recipe when the weather is warm. Breakfast plus a little cafe moment at home is always a win.
“I made this for work breakfasts and it actually kept me full until lunch. The matcha flavor is smooth, not bitter, and the texture came out perfectly after I did the second stir.”
Substitutions
This is where the recipe gets very forgiving. If you open your fridge and do not have something, you can usually swap it without ruining the whole thing.
No yogurt? Skip it and use a creamier milk like oat or canned light coconut milk. You can also add a mashed banana for a naturally creamy feel.
No maple syrup? Honey works, or you can use a little date syrup. If you want it sugar free, a few drops of liquid stevia works too, just add slowly because it can get intense fast.
Sensitive to matcha? Use less matcha powder. Even 1/4 teaspoon still gives color and a mild flavor. If your matcha tastes bitter, it is often because it is too much or the powder is lower quality.
Milk options: Almond milk makes it lighter, oat milk makes it extra cozy, and coconut milk makes it taste like dessert. If you are dairy free, just choose a plant milk you already like to drink.
And if chia seeds are new to you, you might like refreshing chia drinks too. I rotate this no sugar lemon chia fresca on days I want something lighter than pudding.
Recipe variations
Once you make Matcha Chia Pudding a couple of times, you start wanting to play with it. Here are a few variations I genuinely make at home, not just ideas that sound cute.
1) Strawberry shortcake vibe
Layer the pudding with chopped strawberries and a spoon of yogurt. Add a few crushed graham crackers on top right before eating so they stay crunchy.
2) Coconut mango
Use coconut milk, then top with diced mango and toasted coconut. This one tastes like a vacation snack.
3) Chocolate matcha
Add 1 teaspoon cocoa powder and a touch more sweetener. It tastes deeper and more “dessert” without being too much.
4) Protein boost
Stir in a scoop of vanilla protein powder. If you do this, add a splash more milk since protein powder thickens it quickly.
5) Blended version
If you want it extra smooth, blend the mixture before chilling. It turns into a mousse like texture, which is great if chia texture is not your favorite.
One more fun pairing: I sometimes do a little wellness themed morning with this pudding and a golden chia drink like this chia seeds turmeric drink. It sounds like a lot, but it is basically just “prep once, enjoy twice.”
Tips for storing
This is the part that makes it a real life recipe for me, because I am not trying to make extra dishes every day.
How long it lasts: In the fridge, it is best within 3 to 4 days. After that it is still edible, but the texture can get a little too thick and the flavor fades.
Best container: Small jars with lids are perfect. You can shake them after the first stir, and they stack nicely in the fridge.
Stir timing matters: Stir once, wait 5 minutes, stir again. That second stir is what prevents clumps. If you forget and it clumps anyway, just stir hard or whisk it and it usually fixes itself.
Toppings tip: Store toppings separately if you want crunch. Nuts, granola, and cacao nibs get soft if they sit on the pudding too long.
Too thick? Add a splash of milk and stir. Chia is powerful like that.
Common Questions
Can I make Matcha Chia Pudding without yogurt?
Yes. It will still thicken and taste good. Yogurt just makes it more creamy and slightly tangy in a nice way.
Why is my pudding runny?
Usually it needs more time or a bit more chia. Give it at least 4 hours, and if it is still runny, stir in 1 more teaspoon of chia and chill again.
Why does it taste bitter?
Try using less matcha, adding a little more sweetener, or switching to a better matcha powder. A tiny pinch of salt and vanilla also helps balance bitterness.
Can I prep it for the whole week?
I recommend 3 to 4 days max for best texture. If you want to prep longer, measure dry ingredients in jars ahead of time, then add milk the night before.
Is it okay to eat this as dessert?
Absolutely. Add a little extra vanilla, top with whipped yogurt or coconut cream, and it feels like a chilled dessert cup.
A sweet little wrap up before you grab a spoon
If you want a breakfast that feels special but is honestly low effort, Creamy Matcha Chia Pudding is it. You mix a few simple ingredients, let the fridge do the work, and wake up to something thick, creamy, and satisfying. Keep it classic or add fruit, chocolate, or coconut depending on your mood. If you want more ideas from other home cooks, I have also enjoyed reading Matcha Chia Pudding | Natalie’s Health for extra inspiration. Now go make a jar tonight, because tomorrow you will be so glad you did. 
Creamy Matcha Chia Pudding
- Total Time: 255 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
A simple and delicious matcha chia pudding that’s perfect for breakfast or as a snack. Prep it the night before for a creamy, nourishing treat.
Ingredients
- 3 tablespoons chia seeds
- 3/4 cup milk (dairy or plant-based)
- 1/2 teaspoon matcha powder
- 1 to 2 teaspoons maple syrup or honey
- 2 tablespoons yogurt (optional)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a jar, combine chia seeds, milk, matcha powder, maple syrup or honey, yogurt (if using), vanilla extract, and a pinch of salt.
- Stir well to combine and let it sit for 5 minutes.
- Stir again to prevent clumping, then cover the jar and refrigerate for at least 4 hours, preferably overnight.
- Before serving, stir again and add more milk if needed to adjust the consistency.
Notes
The pudding can be stored in the fridge for 3 to 4 days. For best texture, store toppings separately.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg