If you’ve been craving a morning ritual that feels as soothing as a deep breath but still fuels you like a champ, this vegan Matcha Chia Pudding is your new go-to. After publishing our Matcha Overnight Oats, we've been on a matcha kick ever since!
Quick Look at This Recipe
- 🕗 Prep Time: 10 minutes
- 🧊 Chill Time: 2 hours (minimum, ideally overnight)
- ⏰ Total Time: 2 hours 10 minutes
- 🍽️ Servings: 2
- ⭐ Difficulty: Easy – Whisk or froth matcha and soy milk, stir in other ingredients, chill, and enjoy
- 🍵 Diet: 100% whole food, plant-based vegan, gluten-free, oil-free, nut-free
Summarize and save this recipe with AI
This vegan matcha chia pudding is creamy, energizing, lightly sweet, and ridiculously easy. It's the kind of recipe that quietly upgrades your breakfast game without demanding much from you at all. Just froth or whisk, stir, chill, and wake up to a healthy pudding that tastes like a spa day in a jar.
Why You'll Love This Recipe
- It’s a no-cook, 5-ingredient breakfast that preps in minutes.
- The matcha delivers a calm, focused energy (no jittery crash).
- Naturally vegan, dairy-free, gluten-free, and easily sweetened to taste like our other Matcha Recipes.
- Meal-prep friendly. Make tonight, devour tomorrow.
- Perfect for breakfast, snack time, or a not-so-guilty dessert.
- And honestly? It’s just really pretty. That bright green glow does half the work for your Instagram.
Health Benefits
- Matcha is rich in antioxidants (especially EGCG), which support cellular health, metabolism, and steady energy.
- Chia seeds deliver plant-based omega-3s, fiber, and protein that help keep you full and support digestion.
- Soy milk adds complete plant protein and creaminess without extra saturated fat.
- Maple syrup or date syrup provides natural sweetness with trace minerals.
What's in This Matcha Chia Pudding
- Matcha: The star of the show. It brings a smooth, earthy flavor, gentle sweetness, and that signature green color. One teaspoon gives a subtle taste; two teaspoons will satisfy bold matcha lovers.
- Chia Seeds: The thickening powerhouse. They swell up to create a pudding texture while providing omega-3s, fiber, and a satisfying body.
A complete list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Plant-based milk: Swap soy for our homemade almond milk. Oat, cashew, hemp, or coconut milk works as well.
- Sweetener: Use homemade date syrup, agave, coconut nectar, or skip altogether for an unsweetened version.
- Flavor boosters: Add cinnamon, cacao powder, or a drizzle of tahini.
- Chocolate twist: Mix in cocoa powder or top with shaved dark chocolate for matcha-mocha vibes.
How to Make Matcha Chia Pudding
Step 1
In a small jar or bowl, add the soy milk and matcha powder. Use a handheld frother or matcha whisk to blend until fully dissolved and the milk turns a calm, vibrant green.
Step 2
Stir in the maple syrup and vanilla.
Step 3
Add the chia seeds and stir for 20 to 30 seconds, making sure they don’t clump together. Let it sit for 5 minutes, then stir again.
Step 4
Cover and refrigerate for at least 2 hours, or overnight for the thickest, creamiest texture.
Enjoy as is, or top with shredded coconut, berries, banana slices, or shaved dark chocolate.
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Expert Tips
- Frothing is key. Properly frothing or whisking the matcha prevents bitterness and a gritty texture.
- Stir twice. The second stir after 5 minutes of sitting keeps the chia seeds from sinking and clumping.
- Adjust thickness. Add milk if it’s too thick, or extra chia seeds if too thin.
- Prep ahead. This chia pudding lasts 3 to 4 days refrigerated. It's perfect for meal prep.
- Use fresh. Use fresh ceremonial-grade matcha green tea powder for the best flavor and brightest color.
Chia Pudding Pairings
- Enjoy this vegan Matcha Chia Pudding with one of our lattes, like our Iced Strawberry Matcha Latte or Mango Matcha Latte.
- To make it a brunch, pair this chia pudding with our Pesto Avocado Toast, Garden Veggie Bagel, or Mushroom Avocado Toast.
- For a hearty meal, enjoy this with our Crustless Vegan Quiche, Veggie Tofu Scramble, or Cheesy Tofu Scramble.
- This chia pudding can also be used as a topping or layered into our Vegan Quinoa Breakfast Bowl.
- Top this with our Fast Soy Yogurt or Sweet Cashew Cream.
Recipe FAQs
Yes, it contains antioxidants, fiber, plant-based protein, and healthy fats while being naturally dairy-free and nutrient-dense.
Store leftover chia pudding in airtight containers in the fridge for up to 4 days.
Not required, but it provides the best flavor and color. Culinary matcha works fine for budget-friendly prep.
A mini bullet blender works great for combining matcha with plant-based milk. In fact, we use that method for our Pumpkin Spice Matcha Latte and Blueberry Matcha Latte.
No. Keep them intact.
This vegan Matcha Chia Pudding is the kind of recipe that makes healthy eating feel effortless. It’s bright, creamy, energizing, and endlessly customizable. Whether you're a long-time matcha fan or just dipping your spoon into the green-tea world, this pudding gives you all the flavor and wellness benefits with almost no work. Your mornings just got a whole lot smoother.
More Matcha Recipes to Check Out
If you tried this or any other recipe on our website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below! We love to get your feedback for improvement.
Matcha Chia Pudding
Equipment
- 1 handheld frother (or matcha whisk or mini bullet blender)
Ingredients
- 1 cup soy milk, plain and unsweetened
- 1 to 2 teaspoons matcha powder (I used 2 teaspoons)
- 2 teaspoons pure maple syrup (or to taste)
- ¼ teaspoon vanilla bean powder (or ½ teaspoon vanilla extract)
- 4 Tablespoons chia seeds
Instructions
- In a small jar or bowl, add the soy milk and matcha powder. Use a handheld frother or matcha whisk to blend until fully dissolved and the milk turns a calm, vibrant green.
- Stir in the maple syrup and vanilla.
- Add the chia seeds and stir for 20 to 30 seconds, making sure they don’t clump together. Let sit for 5 minutes, then stir again.
- Cover and refrigerate for at least 2 hours, or overnight for the thickest, creamiest texture.
- Enjoy as is, or top with shredded coconut flakes, berries, banana slices, or shaved dark chocolate.
Notes
- Properly frothing or whisking the matcha prevents bitterness and a gritty texture.
- Stir the chia seeds twice. The second stir after 5 minutes keeps the chia seeds from sinking and clumping.
- Use fresh ceremonial-grade matcha for the best flavor and brightest color.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Loraine says
I had this for breakfast today. It was a nice change from my usual overnight oats. I also think this would make a great base for a fruit bowl instead of the usual açaí. I enjoyed trying vanilla bean powder and look forward to trying that in some of my other recipes.
Gigi & Sersie says
That's awesome, Loraine. Great idea to use it as a base for a fruit bowl. Yes, the vanilla bean powder is a game-changer. Thank you for taking the time to leave a review. We appreciate you! 🙂
Sersie says
Creamy and delicious! This is a great way to enjoy matcha.