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Matcha Chia Pudding

A silky, nutritious pudding made with matcha, chia seeds, and Greek yogurt, perfect for breakfast or a healthy snack.
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Prep Time 15 minutes
Total Time 6 hours
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: Health, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1/4 tsp matcha powder (culinary grade) Use a tight-grained culinary matcha for a smooth finish.
  • 1 pinch salt
  • 1/2 whole lime (juice and zest)
  • 1 tbsp maple syrup (grade A dark or amber) Reduce maple syrup for less sweetness if desired.
  • 1/2 cup Greek yogurt (plain, full-fat) Can be swapped for a plant-based yogurt for dairy-free version.
  • 3 tbsp chia seeds Seeds need to hydrate for 1–2 hours, preferably overnight.
  • 1/2 cup almond milk Whole milk or other plant milks can be used as alternatives.

Method
 

Preparation
  1. In a jar with a lid, add the chia seeds, matcha powder, a pinch of salt, and lime zest.
  2. Pour in the almond milk, freshly squeezed lime juice, Greek yogurt, and maple syrup into the jar with the dry ingredients.
  3. Mix everything well until you achieve an even consistency.
  4. Secure the lid on the jar and refrigerate overnight or for at least 6 hours.
Serving
  1. Spoon into a glass or eat straight from the jar.
  2. Top with toasted coconut flakes, fresh berries, or a drizzle of extra maple.
  3. For added texture, include toasted pistachios.

Notes

To store, refrigerate in an airtight jar for up to 4 days. If it thickens too much, stir in almond milk to revive the texture. The pudding is travel-friendly if kept chilled.