I’m so happy to share this blended matcha chia pudding with you, it’s creamy, yummy, and so easy to prep ahead for the week. We blend white chia seeds with soy milk, vanilla protein, and matcha for a smooth, pudding-like texture, then finish with yogurt, fresh raspberries, and pistachios. Each serving gives you 25 g of protein, 10 g of fiber, steady energy, and a beautiful matcha flavor. It’s a great mid-morning snack or a quick breakfast you can grab from the fridge for a busy day. 4 servings come together in under 10 minutes, plus you get your caffeine in the same time! It does not get much more efficient than that.
Why I love this recipe (as a nutritionist)
- Protein-balanced: Each serving has 25 g protein for steady energy and fullness.
- Fiber-rich: 10 g fiber supports digestion and gut health.
- Meal prep friendly: Sets in the fridge and keeps well for a few days.
- Nourishing add-ons: Raspberries bring vitamin C and antioxidants, and pistachios add healthy fats.
Ingredient notes
- White chia seeds, blend for a smooth base with fiber, omega-3s, and plant protein, black chia works too and only changes the color, to make it a little darker.
- Matcha, brings a delicious green tea flavor and gentle lift, note that tannins in tea can reduce iron absorption if taken with iron-rich meals. If you’re currently working on upping your iron intake, this is not be the most efficient breakfast to have regularly.
- Vanilla protein powder, use a plant protein you enjoy, taste and texture will be impacted as this is a key ingredient. I like to use Happy Way Vanilla Protein. Use code HAPPYSARAH for 10% off (affiliate link).
- Soy milk, I like soy for extra protein, another unsweetened milk works, but protein will vary.
- Soy yogurt, adds creaminess and probiotics on top; coconut or almond yogurt also works if you prefer, but protein will vary.
- Raspberries and pistachios, fresh, bright, and crunchy, swap berries or nuts based on season and taste.
How to make this recipe (summary)
Blend chia seeds, matcha, vanilla protein powder, and soy milk until perfectly smooth.
Set the pudding in jars for at least 2 hours; overnight gives the best creamiest texture.
Top with soy yogurt, raspberries, and chopped pistachios right before serving for freshness.
View recipe card below for detailed instructions.
Variations and tips
- Soy-free option: Use almond or oat milk and a dairy-free yogurt you like. Protein content will vary.
- Texture control: Blend for longer to achieve a silkier pudding, or pulse for a lighter texture. If you are not using a high-speed blender, blend the chia on their own, until reduced in a very fine powder, before adding the rest of the ingredients.
- Storage: Keep in sealed jars in the fridge for up to 5 days, add toppings just before serving
- If you like this recipe, you’ll also love our Chocolate Blended Chia Pudding or Strawberry Matcha Chia Pudding.
Why you’ll love this blended matcha chia pudding TLDR
- High protein
- Fiber rich
- Meal prep
- No cook
- Creamy texture
- Make ahead
FAQ
- Is this blended matcha chia pudding gluten-free? Yes, it’s naturally gluten-free as written.
- Can I use black chia seeds? Yes, the taste is the same, the color will be darker.
- What milk works best? Unsweetened soy milk gives the most protein per serving, other milks are fine but macros will change.
- How long does it last in the fridge? Store for up to 5 days in sealed jars, add yogurt, berries, and pistachios just before serving.
Matcha Blended Chia Pudding
Creamy blended matcha chia pudding with soy yogurt, raspberries, and pistachios. High protein, make ahead, and ideal as a mid-morning snack.
Equipment
Ingredients
Pudding
- ½ cup (80 g) white chia seeds
- 2 tbsp (24 g) matcha
- 2 oz (60 g) vanilla protein powder - see notes
- 2 cups (480 ml) dairy-free milk - soy recommended, see notes
Toppings
- 1 cup (24 g) dairy-free yogurt
- 1 cup (120 g) raspberries - fresh
- 2 tbsp (15 g) pistachios - roughly chopped
Instructions
- In a high-speed blender, add the chia seeds, matcha, protein powder, and soy milk. Blend until perfectly smooth.
- Transfer to jars of the desired size and let them set in the refrigerator for at least 2 hours, but preferably overnight.
- When ready to serve, top the pudding with soy yogurt, fresh raspberries, and pistachios. Enjoy!
Notes
Chia seeds: If you can’t get white chia seeds, use black. It will not change the taste, but it will affect the color slightly.
High-speed blender: If you are not using a Vitamix-style high-speed blender, blend the chia seeds on their own first to reduce them into a fine powder. Make sure your blender is completely dry for this step so they do not stick. This will help create a smoother texture.
Protein powder: The quality and taste of the protein powder you use will affect the recipe since it is a key ingredient. If your protein powder is chalky or you do not love the flavor, try this recipe instead, which can be adjusted without protein powder: https://plantbaes.com/cacao-blended-chia-pudding/
I use Happy Way Vegan Vanilla Protein Powder in this recipe. If you want to give it a try, you can use my code happysarah for 10% off (this is an affiliate link).
Matcha and iron: matcha contains tannins, which can reduce iron absorption.Â
