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Matcha Chia Pudding
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Matcha Chia Pudding

Add flavour to your chia pudding with Matcha. It's smooth and aromatic, and so zen. Topped with banana and kiwi is a beautiful pairing. Chia pudding is a great breakfast or snack to-go. It's healthy, gluten-free and easy to digest.
Category Breakfast, Snack
Cuisine gluten-free, raw, refined-sugar free, soy-free
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people
Author Hannah Sunderani


  • 1/4 cup chia seeds
  • 1 3/4 cups almond milk
  • 2 tsp matcha
  • 1 tbsp agave plus more if desired
  • 1 kiwi
  • 1 banana
  • 2 tbsp coconut flakes


  • Combine chia and almond milk in a bowl. Stir to combine. Wait 5 minutes and stir again to stop clumps from forming. Add matcha and mix to combine. Place in fridge to absorb for at least 20 mins.*
  • When ready to eat remove chia from fridge and stir to remove any formed clumps. Add more almond milk if desired for preferred pudding consistency. Optional to add agave to taste.
  • Chop kiwi and banana. Pour chia pudding into two bowls and top with fresh fruit. Sprinkle with coconut flakes and serve.


*The longer you wait the thicker the chia pudding will become. Wait at least 20 minutes to thicken. I prefer to make the night before and let thicken overnight. 
Matcha chia pudding will keep in fridge for 3-5 days.
Nutrition information is a rough estimate. 


Calories: 292kcal | Carbohydrates: 39g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Sodium: 292mg | Potassium: 467mg | Fiber: 12g | Sugar: 19g | Vitamin A: 277IU | Vitamin C: 47mg | Calcium: 412mg | Iron: 3mg