Strawberry Matcha Chia Pudding

Strawberry matcha chia pudding is my five-minute meal-prep breakfast that tastes like dessert yet fuels your morning with slow-release fiber, protein, and a clean matcha taste. Make this overnight breakfast of matcha chia pudding tonight, wake up to a vibrant jar of creamy green-and-pink goodness, no blender, no stove, just stir, chill, and go!

Why You’ll Love This Recipe

• Meal-prep superstar: 5 minutes of active time, breakfast ready for three days.
• Antioxidant powerhouse: ceremonial-grade matcha + strawberries = double green/red polyphenol punch.
• Vegan & gluten-free: naturally dairy-free (switch to coconut milk for nut-free).
• Custom-boost it: sneak in protein powder, collagen, or Greek-style plant yogurt for 15 g+ protein. I haven’t added any of these in this recipe but I often add depending upon nutrition goal of the day.

Ingredients For Matcha Chia Pudding

• 2 tsp Matcha Green tea Powder
• 1 Cup Oat milk or unsweetened almond milk (or dairy-free milk of choice)
• 4 tablespoon Chia seeds
• Vanilla Extract
• 1 cup ripe strawberries, hulled and quartered
• 1/2 tbsp sweetener of choice like maple, honey, sugar, monk fruit sweetener (optional)
• Toppings(optional): Greek Yogurt, almond flakes

How to Make Strawberry Matcha Chia Pudding Overnight

Preparing Matcha

• First, start by sifting the Matcha powder through a sieve into a bowl, so that there are no lumps.
• Now, pour 1/4th cup of hot water into the Matcha powder and mix everything with whisk thoroughly using (regular or bamboo whisk) to mix it uniformly.
• When there is a layer of fine bubbles or a foam like layer, Matcha is ready.

Setting the Matcha chia pudding (base)

• Now in a glass jar, first start add the dairy-free milk, prepared Matcha, vanilla extract, then the Chia seeds.
• Stir to combine everything so that there are no clumps of chia seeds and let it rest in fridge for 2 hours or overnight.

prep the strawberries

• Wash the strawberries and remove the leaves (hull) them if needed. Once peeled, chop them and set aside.
• Add them to the blender or processor and blend to a smooth paste. At this point, you can add sweetener of choice or skip completely.

layer for strawberry Matcha chia pudding

• Take a glass jar and start layering the Matcha Chia Pudding at the base , filling it upto half of the jar.
• Then, sweeten using sugar, maple syrup, honey, stevia or monk fruit sweetener or you can skip this completely.
• Now, add the strawberry paste over the pudding and it ready to serve!

GARnish with toppings (optional)

• You can add your favorite toppings while serving like adding a scoop of Greek yogurt & almond flakes for crunch.

Flavor Variations & Boosts

• Coconut-matcha– For dairy-free matcha chia pudding, swap almond milk for light coconut milk
• Chocolate-strawberry– For antioxidant breakfast pudding whisk 1 tsp cacao into matcha layer
• High-protein-For high protein matcha chia pudding use soy Greek yogurt + tablespoon hemp seeds
• Keto-friendly-For low carb matcha chia pudding replace maple with 1 Tbsp monk-fruit syrup

Storage & Meal-Prep Tips

• Fridge life: 4 days in sealed jars.
• Freezer: Freeze portions in silicone cups up to 1 month; thaw overnight in fridge.
• Texture rescue: If it over-thickens, stir in 2 Tbsp milk just before eating.

Also Read: Does matcha have more caffeine than coffee

FAQ

More Quick Breakfasts You’ll Love

• Mango Matcha Chia Pudding
• Matcha Chia Pudding
• High Protein Chocolate Chia Pudding.

More Matcha Recipes

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