This easy matcha chia pudding is a refreshing, energizing treat made with just 4 simple ingredients. It’s perfect for a healthy breakfast or snack and easy to prep ahead for busy mornings.
My other recipes are also really delicious! Check out the matcha cheesecake tart as well as my strawberry green tea tiramisu.
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What Are Chia Seeds?
Chia seeds are tiny black or white seeds from the Salvia hispanica plant, known for being rich in omega-3 fatty acids, fiber, and protein. When mixed with liquid, they absorb up to 10 times their weight in moisture, creating a gel-like texture — perfect for puddings!
Safety Tip:
Because of their ability to expand, never eat dry chia seeds on their own. Always mix them with liquid and allow time for them to fully hydrate (at least 30 minutes, preferably several hours or overnight) before consuming. This prevents potential choking hazards and allows for optimal digestion.
🍵What is Matcha?
Matcha is a Japanese finely ground green tea powder. I'll be honest, it's expensive! However, when it comes to baking, don't get too caught up in quality. I use the cheapest culinary grade matcha that I can get my hands on. Feel free to add more or less depending on your preference. There are different types of matcha:
1. Ceremonial-Grade Matcha
Purpose: Best for traditional tea preparation and drinking on its own.
Flavor: Smooth, umami-rich, with minimal bitterness.
Color: Vibrant, bright green.
Texture: Silky and fine, dissolves well in water.
Uses: Drinking as a hot or iced tea, whisked with water.
Features: Made from the youngest, tenderest tea leaves, often handpicked and stone-ground.
2. Culinary-Grade Matcha
Purpose: Designed for cooking and baking.
Flavor: Stronger and slightly more astringent than ceremonial-grade.
Color: Slightly darker green with less vibrancy.
Texture: Fine but less delicate than ceremonial-grade.
Uses: Incorporating into lattes, smoothies, desserts (like your matcha cheesecake tart), and savory dishes.
Features: A more affordable option made from slightly older tea leaves.
3. Premium-Grade Matcha
Purpose: A versatile middle ground between ceremonial and culinary-grade matcha.
Uses: Drinking (especially in lattes) or high-quality recipes that highlight matcha.
Flavor: Balanced with a hint of sweetness and some bitterness.
Color: Bright green, though not as vivid as ceremonial-grade.
Texture: Fine, dissolves well, suitable for both drinking and cooking.
🥣Ingredients
Here’s what you’ll need to make this matcha pudding:
- Matcha powder – Choose culinary grade for everyday use or ceremonial grade for a smoother, more vibrant flavor.
- Oat milk – Or any milk of your choice, such as almond, soy, coconut, or dairy.
- Agave syrup – You can also use maple syrup, honey (if not vegan), or another preferred sweetener.
- Chia seeds – The key to that thick, pudding-like texture.
- Optional topping: Cubed mango or other fresh fruit like berries, kiwi, or pineapple.
Optional: Granola
See recipe card for quantities.
📖Instructions
- Sift and whisk: Sift matcha powder into a medium bowl. Slowly add oat milk while whisking vigorously to remove clumps and form a smooth green liquid.
- Combine and mix: Pour the matcha milk into a large jar or container. Stir in agave syrup and chia seeds until well combined. Refrigerate: Cover the jar and refrigerate overnight (or for at least 4 hours) to allow the chia seeds to fully expand and the pudding to set.
- Serve and enjoy: Give it a good stir and serve with fresh cubed mango or your favorite fruit.
Hint: Use a matcha whisk to help remove lumps!
Substitutions
- Milk: Swap oat milk with almond, soy, coconut, or dairy milk.
- Sweetener: Replace agave with maple syrup, honey (if not vegan), stevia, or monk fruit.
- Matcha: If you're not a matcha fan, try cacao powder or skip it altogether for a simple chia base.
Variations
- Tropical Vibes: Add shredded coconut or pineapple along with mango.
- Protein Boost: Stir in a scoop of vanilla or unflavored protein powder.
- Layered Parfait: Alternate chia pudding with granola and fruit for a fun, textured breakfast jar.
Equipment
To make this matcha chia pudding, you’ll need:
- Fine mesh sieve (for sifting matcha)
- Whisk
- Large jar or container with lid
- Measuring spoons and cups
Storage
Store your matcha chia pudding in an airtight container in the refrigerator for up to 3 days. It’s perfect for meal prep — make a big batch on Sunday and enjoy it all week long!
Top Tip
Stir twice! After your initial mix, wait 10–15 minutes and stir the pudding again before refrigerating overnight. This ensures even chia seed distribution and prevents clumping.
FAQ
Yes, but only after they’ve been soaked in liquid. Dry chia seeds can absorb moisture in your throat and potentially cause choking.
At least 4 hours, but overnight is best for the creamiest texture.
Use culinary grade matcha for the dipping liquid and ceremonial grade for dusting if you want that vibrant green finish.
Yes! This recipe is ideal for making ahead. In fact, it’s better after resting in the fridge overnight.
4-Ingredient Matcha Chia Pudding
This easy matcha chia pudding is a refreshing, energizing treat made with just 4 simple ingredients. It’s perfect for a healthy breakfast or snack and easy to prep ahead for busy mornings.
Ingredients
- 2 teaspoon matcha
- 1.5 cup oat milk, or milk of choice
- 3 tablespoon agave syrup, or sweetener of choice
- 6 tablespoon chia seeds
- optional cubed mango, or other fruit
Instructions
- Sift matcha into a bowl and whisk together with the oat milk until no clumps remain
- Add the match milk, agave syrup, and chia seeds to a large jar and mix thoroughly. Cover and refrigerate overnight.
- Optionally serve with cubed mango and enjoy.
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