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Creamy Vegan Matcha Chia Pudding for an Energizing Breakfast

Close-up of creamy matcha chia pudding in a glass jar, topped with shredded coconut flakes.
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Make this easy, creamy Matcha Chia Pudding for a healthy, make-ahead breakfast or snack. This recipe is dairy-free, packed with antioxidants, and simple to prepare for busy mornings.

Ingredients

Scale
  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk (or preferred dairy-free milk)
  • 1 teaspoon high-quality matcha powder
  • 1–2 teaspoons maple syrup or preferred natural sweetener (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a jar or bowl, whisk together the almond milk, matcha powder, maple syrup, vanilla extract, and salt until the matcha is fully dissolved and the mixture is smooth.
  2. Add the chia seeds to the liquid mixture and whisk immediately and thoroughly for about one minute to prevent clumping.
  3. Let the mixture sit on the counter for 5 minutes, then whisk again vigorously. This step helps create a creamier texture.
  4. Cover the container and refrigerate for at least 4 hours, or preferably overnight, until the pudding thickens to your desired consistency.
  5. When ready to serve, stir the pudding. If it is too thick, add a splash more milk.
  6. Top with fresh fruit, granola, or coconut flakes before eating.

Notes

  • For a protein boost, stir in 1 scoop of vanilla or unflavored protein powder when mixing the wet ingredients.
  • Use full-fat coconut milk instead of almond milk for an extra rich and creamy texture.
  • If you prefer a naturally sweetened pudding, substitute the maple syrup with 1-2 pitted Medjool dates blended with the milk before adding the chia seeds.

Nutrition

Find it online: https://chefsily.com/matcha-chia-pudding-recipe-creamy-easy/