If you’ve been looking for a strawberry matcha chia pudding that feels like a treat but still works as a healthy breakfast, this one’s it.
It’s basically a strawberry matcha latte in spoonable form: sweet strawberry puree on the bottom, a creamy vanilla layer, then a grassy matcha layer on top. It looks pretty enough for guests, but it’s really just a no-cook chia seed pudding recipe you stir together and forget about.
Because it’s made ahead and chilled overnight, it’s one of those healthy breakfast meal prep ideas that makes busy mornings so much easier.
Grab a jar from the fridge and you’ve got a high fiber breakfast with a little matcha boost to get you going. It’s dairy free and gluten free too.
If you enjoy matcha breakfast recipes, or you just want a make ahead breakfast that doesn’t taste like “health food,” you’ll want to give this healthy chia pudding a go.
Love make ahead breakfast ideas? Try my healthy tiramisu chia pudding, or my easy raspberry french toast bake.
Why You’ll Love This Strawberry Matcha Chia Pudding Recipe
Easy prep: Just stir, layer, and chill. The oat milk base comes together in about 15 minutes of prep, then the fridge does the rest.
Make-ahead friendly: Chill it for 4 hours or overnight, and breakfast (or a snack) is ready to grab straight from the fridge.
Packed with good stuff: The chia and oat milk add fiber and protein, and the matcha has an energizing boost, making this breakfast jar a great way to start your day.
Ingredients
You’ll need just a handful of ingredients to make matcha and strawberry chia puddings at home. The specific quantities and steps are listed in the recipe card below, so here I just want to touch on each of the ingredients that make this breakfast recipe so good!
- Milk: I use unsweetened oat milk for a creamy dairy free option, but any plant or dairy milk works for this recipe.
- Matcha powder: Use a high quality culinary or ceremonial-grade matcha powder to avoid too much bitterness. You can also use it to make my matcha strawberry smoothie!
- Chia seeds: The core ingredient for these breakfast puddings! You can use black or white chia seeds.
- Maple syrup: Adds a light sweetness to the puddings. You can adjust the quantity to suit your preferred taste, and substitute honey if you don’t have syrup on hand.
- Vanilla extract: For a little depth of flavor in both the strawberry puree and the pudding mixture. Not essential, but recommended.
How To Make Layered Matcha Chia Seed Pudding
Here’s a quick overview of how to make overnight chia seed puddings with matcha powder. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
You will need a blender, medium bowl, and a few small bowls or measuring jugs to get started.
Step 1: Mix the matcha powder with 1-2 tbsp of milk and stir until smooth. Set aside.
Step 2: Add chia seeds, maple syrup, and milk to a medium bowl and whisk to combine. Set aside for 10 minutes to thicken slightly, then whisk again.
Step 3: Puree the strawberries and extra maple syrup in a blender until smooth.
Step 4: Divide 1/4 of the chia mixture into a small jug and mix in the vanilla extract.
Step 5: Add the matcha powder to the remaining plain chia mixture and stir to combine.
Step 6: Layer the pudding into jars, starting with a layer of the strawberry puree.
Add a layer of vanilla chia pudding mixture on top of the strawberry puree.
Finally top with a layer of matcha chia pudding. Cover and refrigerate for 4 hours, or overnight, until thick.
Recipe Tips For Success
Make the matcha paste first. Stir the matcha into 1-2 tbsp of oat milk until smooth before it goes into the chia mixture. This helps avoid clumps.
Give the chia a second whisk. After the 10-minute rest, whisk again so the chia seeds are evenly distributed and don’t settle into clumps.
Use high quality matcha. It’s what the recipe calls for, and it blends in nicely with the sweet strawberry and vanilla flavors.
Frozen strawberries work. Just make sure they’re fully defrosted before blending so the puree is smooth.
How To Store Matcha Chia Puddings
Store: Cover and store strawberry matcha chia puddings in the fridge for 4-5 days. Stir and add toppings before serving.
Meal Prep: The recipe makes 4 jars, so it’s easy to make ahead, store in the fridge, and enjoy a grab and go breakfast through the week.
More Breakfast Recipes To Try
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Strawberry Matcha Chia Pudding
Equipment
Ingredients
- 2 teaspoons matcha powder
- 1¾ cups oat milk
- 7 tablespoons chia seeds
- 3 tablespoons maple syrup
- 1½ cups strawberries fresh or frozen (defrosted)
- 1 tablespoon maple syrup extra, for the strawberry puree
- ½ teaspoon vanilla extract
Instructions
- In a small jug or bowl, combine the matcha powder with 1-2 tbsp of the oat milk and stir until smooth. Set aside.
- In a medium bowl, combine the remaining oat milk, maple syrup, and chia seeds. Whisk to evenly distribute and set aside for 10 minutes to thicken slightly.
- Combine the strawberries in a blender with the extra maple syrup. Blend until strawberries are a smooth puree. Set aside.
- Once the chia milk has started to thicken, give it another whisk then move about ¼ of the mixture to a separate bowl. Stir the vanilla extract into this divided chia seed mixture.
- Whisk the matcha into the remaining plain chia seed mixture.
- Into each jar add a layer of strawberry puree, then the vanilla chia, and top with the match chia pudding. Cover and place in the fridge for at least 4 hours, or overnight, to firm up.
- Serve with chia pudding toppings like fresh fruit, coconut flakes, almonds, granola pieces, or a drizzle of coconut cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
