The first time I made matcha chia pudding was during a particularly hectic week when I was desperately seeking a breakfast that could travel with me through morning school drop-offs and early meetings. I’d been experimenting with matcha in my kitchen for months, drawn to both its distinct flavor and gentle energy boost that felt so different from my usual coffee rush.

After several mornings of spilled smoothies and forgotten toast, I created this simple pudding that changed my breakfast routine entirely. What started as convenience has become a cherished morning ritual – one that feels both nourishing and slightly indulgent, especially when the morning light hits my dining room table just right, illuminating the vibrant green of the matcha against the white ceramic bowls I love to photograph it in.

The Magic of Matcha and Chia

What I love most about this pudding is how two powerful ingredients work together to create something greater than their parts. The chia seeds bring their incredible texture-transforming abilities, turning liquid into that perfect pudding consistency overnight while delivering omega-3s and fiber. Meanwhile, the matcha provides a distinctive earthy sweetness and gentle alertness that coffee simply can’t match.

I’ve played with the ratios extensively, finding that this particular balance of matcha to liquid creates the perfect flavor intensity – present enough to appreciate but never overwhelming. My sister-in-law, who claimed she “could never enjoy green tea anything,” became an immediate convert after trying this at our Sunday family brunch last month.

What You’ll Need

Unsweetened coconut milk: 1 cup; I’ve found coconut milk creates the creamiest texture, though almond milk works beautifully if that’s what you have on hand.

Vanilla protein powder: 1 serving; I use Be Well by Kelly, but any clean vanilla protein you enjoy will work. I’ve tested this with both grass-fed and plant-based options with excellent results.

Matcha powder: 2 tablespoons unsweetened; ceremonial grade offers the brightest color and smoothest flavor, but culinary grade works perfectly well for everyday preparation.

Chia seeds: 1/4 cup; these magical little seeds create the pudding-like consistency – I prefer black chia seeds, but white ones work identically.

Fresh or frozen berries: 1/4 cup; optional but adds both visual appeal and a lovely contrast to the earthy matcha.

Coconut cream: 1 tablespoon; optional for an extra touch of indulgence and creaminess.

Let’s Get Preparing

Blend for Smoothness
The key to avoiding clumpy matcha is to blend it properly. I combine the coconut milk, matcha, and protein powder in my high-speed blender for about 30 seconds until completely smooth. This extra step makes all the difference – I learned this the hard way after several batches where the matcha remained in tiny bitter clumps!

Set the Stage
Pour the vibrant green mixture over your chia seeds in a small jar or container with a tight-fitting lid. I use these small mason jars that fit perfectly in my refrigerator door. Stir thoroughly – I mean really get in there with your spoon – to prevent clumping. The first time I made this, I skipped this thorough stirring and ended up with a layer of chia seeds stubbornly stuck to the bottom of the jar.

The Waiting Game
Seal your jar and refrigerate. Here’s a tip I discovered through trial and error: return to your pudding after about 20 minutes for a quick shake or stir. This second mix ensures the chia seeds don’t settle too much as they begin absorbing liquid. Then back into the fridge it goes to complete its transformation.

Make It Your Own

When summer brings an abundance of peaches to our farmers market, I often swap the berries for diced peaches and add a sprinkle of cinnamon – the combination with matcha is unexpectedly harmonious.

For weekend brunches when I have more time, I create a topping bar with fresh fruit, toasted coconut flakes, and a drizzle of raw honey. My kids love building their own pudding creations, and it’s become a wonderful Saturday morning tradition.

During the holiday season last year, I experimented with a peppermint version by adding a drop of peppermint extract to the base mixture and topping with crushed candy cane. The cooling mint paired surprisingly well with the earthy matcha.

What I’ve Learned

After dozens of batches, I’ve discovered that temperature matters when using protein powder. If your coconut milk is too warm, it can cause some protein powders to become grainy. I always make sure my milk is refrigerated or at least room temperature before blending.

The pudding continues to thicken over time. While it’s technically ready after 1-2 hours, the texture becomes dreamier and more luscious after an overnight rest. I often prepare a batch after dinner so it’s perfect for the next morning.

For the most vibrant green color, use the freshest matcha you can find. I learned this when comparing a newly opened tin with one I’d had for several months – the difference in both color and flavor was remarkable.

Frequently Asked Questions

Can I use another type of milk? → Absolutely! I’ve made this with almond, oat, and even regular dairy milk. Each brings a slightly different flavor profile, with coconut offering the richest texture.

My pudding turned out too thick/thin. How can I adjust it? → For thinner pudding, simply add a splash more milk and stir well. If it’s too thin, add another teaspoon of chia seeds, stir thoroughly, and give it another hour in the refrigerator.

How long does this keep in the refrigerator? → In my experience, it stays fresh for up to 3 days, though the texture is best within the first 48 hours. I often make a double batch on Sunday for grab-and-go breakfasts early in the week.

Can I leave out the protein powder? → You can! I’ve made versions without it when I’ve run out. You might want to add a touch of vanilla extract and a small amount of sweetener like maple syrup to replace the flavor and sweetness the protein powder provides.

Is this suitable for meal prep? → This is one of my favorite meal prep recipes! I often make 3-4 jars on Sunday evening, ready for busy weekday mornings. The individual jars make it incredibly convenient to grab as I’m heading out the door.

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