Strawberry Matcha Chia Pudding Recipe

If you’re looking for a breakfast or snack that feels like an indulgent treat but is ridiculously easy to make, Strawberry Matcha Chia Pudding is about to become your new obsession. This vibrant, layered recipe brings together juicy strawberries, earthy matcha, creamy chia pudding, and silky dairy-free yogurt for a combination that’s as stunning to look at as it is delicious to devour. Every spoonful bursts with bold color and flavor, and the best part? Most of the work gets done while you sleep! Let’s dive into all things Strawberry Matcha Chia Pudding and I’ll show you just how vibrant eating well can be.

Ingredients You’ll Need

Creating this gorgeous Strawberry Matcha Chia Pudding just takes a handful of pantry and fridge staples—each adding its own magic. The fresh strawberries keep things bright, the matcha powder infuses depth and color, and soy milk and yogurt bring everything together into creamy, dreamy layers.

• Strawberries: Fresh strawberries (tops removed) give the pudding its naturally sweet, rosy flavor and pretty pink hue.
• Soy Milk: This dairy-free milk lends a creamy consistency and lets the fruit and matcha be the stars—almond or oat milk also work well.
• Vanilla: Scraped vanilla bean seeds or extract add a subtly sweet aroma that enhances both strawberry and matcha layers.
• Chia Seeds: These super seeds thicken into a luscious pudding as they absorb the liquids while adding a lovely texture.
• Dairy-Free Yogurt: Adds an extra creamy, tangy base; unsweetened soy or coconut yogurt keeps the recipe plant-based.
• Matcha Powder: High-quality green tea powder is key for that signature earthy flavor and gorgeous green layer.
• Maple Syrup: Just a touch balances the matcha’s bitterness, while keeping things naturally sweetened.
• Additional Strawberries (for topping): Chopped strawberries sprinkled on top add freshness and a pop of color.

How to Make Strawberry Matcha Chia Pudding

Step 1: Blend the Strawberry Layer

Start by blending together your hulled strawberries, vanilla, and soy milk in a small blender. If your strawberries are out of season or not as sweet as you’d like, blend in a touch of maple syrup too. You want a perfectly smooth, rosy mix—basically, it should taste like strawberry milk!

Step 2: Mix & Chill the Strawberry Chia Layer

Pour your strawberry mixture into a lidded container. Add the chia seeds and dairy-free yogurt, then stir really well to prevent clumping (chia likes to stick together at first). Cover and pop this in the fridge, letting the seeds soak up all that goodness overnight.

Step 3: Make the Matcha Layer

Next up: matcha magic! Add matcha powder, soy milk, and maple syrup to your cleaned blender and blend until the matcha is completely dissolved—no lumps allowed. This blending step is key for a beautifully even color.

Step 4: Mix & Chill the Matcha Chia Layer

Combine the newly blended matcha mixture, chia seeds, and dairy-free yogurt in a separate lidded container. Stir thoroughly (again, the trick is to mix very well), then refrigerate this layer overnight too. The result: a luxuriously creamy, vibrantly green pudding.

Step 5: Assemble & Serve

In the morning, both layers should be set and richly flavorful. Give them each a good stir—if they’re too thick for your liking, add another splash of milk to loosen up. Now for the fun part: layer strawberry chia pudding in tall glasses or jars, then top with matcha chia pudding, finish with yogurt, and pile on the chopped fresh strawberries. Each spoonful should show off those beautiful stripes!

How to Serve Strawberry Matcha Chia Pudding

Garnishes

Elevate your Strawberry Matcha Chia Pudding with a few easy but stunning garnishes. Add a swirl of dairy-free yogurt right on top for extra creaminess, and finish with a handful of freshly chopped strawberries—these not only boost the flavor but make the presentation pop. If you’re feeling fancy, sprinkle with coconut flakes or a sprinkle of extra matcha powder for a café-style finish.

Side Dishes

Turn your Strawberry Matcha Chia Pudding into a full breakfast spread! Pair it with a slice of whole-grain toast, crunchy granola, or a simple fruit salad. A hot mug of matcha or iced green tea will double down on the matcha vibes while balancing the pudding’s light sweetness.

Creative Ways to Present

Think beyond the bowl! Try layering your Strawberry Matcha Chia Pudding in clear mason jars for an on-the-go breakfast, or swirl both layers together for a marbled effect. For entertaining, serve mini portions in shot glasses with extra berries for a colorful brunch treat everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Strawberry Matcha Chia Pudding keeps beautifully for up to 4 days in the fridge. Store individual portions in tightly sealed jars or containers. The chia will continue to thicken, so if your pudding gets too dense, simply stir in a little more soy milk before serving.

Freezing

While you can technically freeze Strawberry Matcha Chia Pudding, the texture of the chia seeds can become a bit uneven once thawed. If you do freeze it, let it defrost overnight in the fridge and give it a thorough stir before eating. For best flavor and creaminess, fresh (or refrigerated) is always recommended.

Reheating

Chia pudding is meant to be enjoyed chilled or at room temperature, so there’s no need to heat it up. If you want that just-made texture, a quick stir and adding a splash of fresh milk or yogurt will refresh it to perfection.

FAQs

Can I use different milk or yogurt for this recipe?

Absolutely! Any unsweetened plant-based milk works for Strawberry Matcha Chia Pudding—try almond, oat, or even cashew. The same goes for yogurt; just pick one that suits your taste and any dietary needs.

Will the matcha flavor be too strong?

Not at all! The maple syrup rounds out any bitterness, and when paired with sweet strawberries, the matcha offers a gentle, earthy dimension rather than overwhelming green tea intensity.

Can I prepare Strawberry Matcha Chia Pudding ahead of time for meal prep?

Yes, that’s actually one of the best things about this recipe. Prep a few jars ahead for quick breakfasts or snacks all week—just wait to add fresh toppings until serving for best texture and taste.

What if I don’t have a blender?

No problem! Just mash the strawberries as finely as you can with a fork, and whisk the matcha powder thoroughly into the milk—though using a blender will make everything ultra-smooth and creamy.

Is Strawberry Matcha Chia Pudding kid-friendly?

Definitely! Both the strawberry and matcha layers are lightly sweet and naturally colorful, making this pudding visually fun and delicious for little ones. Just make sure to use culinary grade matcha, which is softer and less bitter than ceremonial grade.

Final Thoughts

Give Strawberry Matcha Chia Pudding a try and treat yourself to something both nourishing and absolutely gorgeous. It’s one of those recipes you’ll come back to again and again—colorful, wholesome, and truly fun to eat. Go ahead, grab those chia seeds and make your mornings (or afternoons!) a whole lot brighter!

Print