This Matcha chia pudding with shredded coconut makes a wonderful breakfast or snack. Just dump the ingredients into a container and put the container in your refrigerator overnight. Wake up to a creamy matcha chia pudding breakfast!
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Have you tried chia pudding yet? Chia pudding is a newer concept, but it has been rising in popularity for the past couple of years! It makes an incredible breakfast or snack!
Breakfast doesn’t get any easier than this because it literally makes itself in the refrigerator while you sleep! If you are looking for more inspiration for breakfast, check out all of my gluten-free breakfast recipes!
Why this matcha chia pudding makes a great breakfast:
- This matcha chia pudding is paleo and vegan and perfect for anyone with food allergies.
- Chia pudding is high in protein, making it a great breakfast option.
- The matcha green tea in this simple chia pudding recipe boosts you with a little caffeine!
- You can toss the ingredients into a container before bed and wake up to a ready-made breakfast!
Chia seeds make a delicious, healthy breakfast or a protein-packed snack! You may also love my vanilla Chia Pudding recipe.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Chia Seeds – Chia seeds come in black and white. Either will work fine in this recipe. Do not use ground chia seeds.
- Matcha Green Tea Powder – I recommend culinary blend over ceremonial because there is no need to spend a lot of money on your matcha powder if you are using it in a recipe.
- Non-dairy Milk – Use any type you enjoy. You can also use regular milk if you are not dairy-free.
- Honey – This is a great natural sweetener to use in this recipe. Matcha is earthy and slightly bitter in flavor, so the honey balances this out.
- Shredded Coconut – I garnish my chia pudding with unsweetened shredded coconut. This is optional.
I have been experimenting increasingly with matcha green tea powder in my cooking and baking recipes. Green tea contains antioxidants and even has a small caffeine boost :-).
Tips For Success
1. When you add the milk to the chia seeds, stir the mixture. This will reduce clumping. You will need to give it a good stir in the morning too.
2. Be sure to cover the chia pudding before putting it into the refrigerator. This will prevent the mixture from drying out.
3. Top it with fresh fruit like blueberries, raspberries, or diced pineapple.
How To Sweeten Matcha:
As I mentioned above, matcha can have an earthy flavor. Some matcha powder brands are sweetened, and others are not and have a bit of a bitter flavor.
If you prefer to make your own sweetened matcha for this recipe, it is easy. Add unsweetened matcha powder and an extra teaspoon of sugar or a packet of stevia to your baking. (It totally will depend on how sweet you like things…I don’t like it super sweet, so I use less than a packet of stevia.) You will love it in this matcha chia pudding!
You can also use coconut sugar or honey to sweeten your matcha, but these both will change the vibrant green coloring. (My favorite ratio is 3 teaspoons matcha to 1 teaspoon sugar. You can mix up a bigger batch and seal it in a container to use as needed.)
Step-By-Step Photos and Directions:
Step 1: Add the chia seeds to a sealable container.
Step 2: Add the matcha green tea powder and any sweetener if yours isn’t sweet. Whisk to blend them.
Step 3: Pour in your non-dairy milk. Mix it all up. (You can also use regular milk if you are not dairy-free.)
Step 4: Cover the container with an airtight lid and put it in the refrigerator. Stir it after 2 hours and put it back in the refrigerator.
Step 5: Remove it the next morning or 2 hours later, and enjoy!
Try these tasty chia pudding toppings:
Matcha pudding is fun because you can vary the flavors so much. I top my chia pudding with all sorts of fun toppings.
- Fresh berries or fruit
- Granola
- Shredded coconut
- Ground cinnamon
- Dried Fruit
- Nuts
How to store chia pudding:
Store the matcha chia seed pudding in an airtight container in the refrigerator. This chia pudding will keep fresh for up to 4 days. I do not recommend freezing chia pudding. I love making several containers of this ahead to help me prep for a busy week of breakfasts.
I have several incredible gluten free recipes with matcha to try. If you love dessert, give them a try!
Frequently Asked Questions:
Matcha pudding tastes like a cold, thick, creamier version of a matcha latte. You control the sweetness in this recipe, so you can even make this matcha pudding more dessert-like!
I was a little scared of chia pudding at first. It was almost comical…I am sure you can imagine my original thoughts like eeewww and slimy. This chia pudding recipe will change your mind about those tiny chia seeds.
Many matcha blends are not gluten free. When buying matcha green tea powder, it is important to read the ingredients carefully.
Here is a fun recipe for Green Tea Coconut Cookie Bars. Mr. Fearless Dining loves these gluten free cookie bars! Click here to see all the pudding recipes on the Fearless Dining blog.
What else can I do with chia seeds?
If you haven’t tried chia seeds, I hope you give them a chance.
- Chia makes an excellent egg replacement in recipes. Just mix one tablespoon of chia seeds with 3 tablespoons of water. Let it sit for 10 minutes, and have a delicious chia egg!
- I love to add chia seeds to my baking. This delicious Gluten Free Oatmeal Bars recipe is a great way to introduce chia seeds to your diet.
- Add chia seeds to overnight oats for a bigger protein punch! This apple crisp overnight oats recipe is delicious with chia seeds!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Matcha Green Tea Chia Pudding
Ingredients
- 3 tablespoons chia seeds * see note
- 1 tablespoon matcha green tea powder
- 1 ⅓ cups coconut milk * see note
- ½ cup unsweetened coconut
- 1 tablespoon sugar or less if you don’t like it sweet!
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Instructions
- In a large glass container, add all ingredients.
- Put on lid, shake well, and store in refrigerator overnight.
- Stir after the first hour, or before you go to bed.
- Stir again before serving.
- This recipe is also delicious when you garnish it with sliced almonds and more coconut.
Video
Notes
- The best way to make this chia pudding is right before you go to bed. This way it is ready first thing in the morning.
- You can use either black or white chia seeds, but do not use ground chia seeds.
- You can use any non-dairy milk in this recipe. You can also use regular milk if you are not dairy-free or vegan.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older August 2018 post with more recipe details.
I see it says unsweetened coconut? Do you mean flakes?
Hi, yes you can use shredded coconut.
Can chia powder be used just the same or do you need specifically seeds?
I am sorry I have never used chia powder so I am unable to answer your question. If you try it, let us know how it works.
I am a fan of chia seeds, I try to add it almost all my food items, I love the idea that you have added it to in the pudding, can I replace sugar with black jaggery, will it effect the taste… I plan to try the recipe this weekend please do let me know..
Thank you for dropping by Heather. I have never heard of black jaggery…I will need to look it up. Take care, Sandi
Do you use canned coconut milk or the carton beverage coconut milk in your recipe?
Hi Jaimie, I used the coconut milk in a carton. Thank you for asking 🙂
How do I get the recipe for Chia Green Tea Pudding?
Hi Kara, the recipe is in the post for the pudding. If you are viewing via your phone, there should be a Read More button that you can click to take you to the next page. I hope this helps. Sandi
You mention your Matcha is sweetened, but the one I have isn’t. Would adding agave affect the consistency? Would adding an extra teaspoon of chia seeds balance the excess moisture?
Hi Barbara,
I have not tried agave to sweeten. In theory, it should be fine. If you try it, can you please come back and report how it goes for others? Thank you so much.
I found mine on Amazon!
Hi. Do I made this recipe because I LOVE matcha and I loved the color! Are you sure you used 2 TABLESPOONS matcha green tea??? It was WAT too strong. I ended up adding a while can of coconut milk and more chia and it still needed more milk! My green tea powder came with a scoop, about. 1 teaspoon. Of I were to guess, 2 tsp. Match a is a more approoriate amount with this recipe. I also added 1 tsp. Vanilla and some nutmeg and a little raw honey… OMG, this is my new favorite caffeinated treat! Thanks for sharing!
Hi Karen, I am sure I used two tablespoons, but everyone likes a different degree of strength. I am really glad you liked this recipe after amending it…I love the idea of raw honey and nutmeg. I appreciate your stopping by 🙂
The ½ cup lightly sweetened coconut, is that shredded coconut or fresh coconut meat?
i was just wondering how long this keeps in the refrigerator? And how much does this recipe make? I plan on making it tonight! Thank you for posting this!
Hi Christine, because it is non-dairy this should keep for 3-4 days in the refrigerator. The chia seeds do expand, I would say the end result was about 2 cups of pudding. (I made it in a glass container and didn’t measure the end result, so this is my best guess.) I hope this helps.
I must say, I’m a little skeptical of chia seeds and edible green tea, but that looks absolutely delicious. I’m impressed that it has so few ingredients, too! It seems like something like that must be fairly healthy for you (especially given all I’ve heard about chia seeds). I don’t want to be a skeptic any longer–I plan to make this soon! Thanks for the recipe.
Give it a try Jane and let me know how you like it 🙂