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The Ultimate Creamy & Easy Vegan Matcha Chia Pudding Recipe

Overhead view of bright green matcha chia pudding topped with fresh raspberries and shredded coconut.

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Make this creamy, vibrant green Matcha Chia Pudding for a healthy, energizing breakfast or snack. This simple, vegan recipe is perfect for meal prep and takes minutes to assemble.

Ingredients

Scale
  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk (or coconut milk for extra creaminess)
  • 1 teaspoon high-quality matcha powder
  • 12 teaspoons maple syrup or preferred natural sweetener (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional Protein Boost: 1 scoop vanilla or unflavored protein powder OR 1 tablespoon almond butter

Instructions

  1. In a medium bowl or jar, whisk together the almond milk, matcha powder, maple syrup, vanilla extract, and salt until the matcha is fully dissolved and the mixture is smooth. If using protein powder, whisk it in now until no clumps remain.
  2. Add the chia seeds to the liquid mixture. Whisk vigorously for about one minute to prevent clumping.
  3. Let the mixture sit on the counter for 5 minutes, then whisk again thoroughly. This second whisking is key for a creamy texture.
  4. Cover the bowl or seal the jar and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to your desired consistency.
  5. When ready to serve, stir the pudding. If it is too thick, add a splash more almond milk.
  6. Serve cold, topped with fresh fruit like mango or raspberries, granola, or shredded coconut for texture.

Notes

  • For the creamiest result, use full-fat canned coconut milk instead of almond milk.
  • This recipe is excellent for meal prep; prepare up to four servings in individual jars on Sunday for quick grab-and-go breakfasts throughout the week.
  • If you prefer a layered look, prepare the base pudding, then layer it with plain Greek yogurt (if not keeping it strictly vegan) or a fruit puree before chilling.

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