Inspired by the viral strawberry iced matcha, this little chia pudding version did not disappoint and is the perfect snack to switch up your routine. It’s delicious, refreshing, and creamy, and it takes less than 10 minutes to put together. It also keeps very well, making it perfect for meal prep. This chia pudding is packed with fiber, antioxidants, and omega-3s. The matcha adds a nice energy boost, and each serving offers 11 g of protein. It’s also an excellent way to add some colors to your breakfast and great to enjoy as a base with some granola and chopped fruits or with a side of avocado toast.
I’ve been enjoying mine all week with some added granola and chopped mango, and I’m simply mesmerized by the colors every time I take it out of the fridge!
Why This Recipe Works
- Rich in Nutrients: Loaded with omega-3s, fiber, and antioxidants.
- Energy Boosting: Matcha offers a smoother energy boost compared to coffee due to its L-theanine content. It’s also rich in antioxidants and tastes great if you enjoy green tea flavors. However, it does contain caffeine, so if you’re sensitive, consider having it in the morning to avoid affecting your sleep quality.
- Easy to Prepare: Simple steps that take less than 10 minutes, no cooking required.
- Meal-prep: Great for on-the-go mornings and keeps well for up to 4 days.
- Customizable: Easy to adapt with your favorite toppings or mix-ins.
- Allergen-friendly: this delicious snack is vegan and gluten-free.
Ingredient Notes
- Chia Seeds: A great source of fiber and omega-3 fatty acids.
- Matcha: This green tea powder is rich in antioxidants.
- Soy Milk: Provides a creamy base with added protein. Almond or oat milk are good alternatives but keep in mind that they will lower the protein content.
- Maple Syrup: Adds natural sweetness; agave syrup is a suitable substitute.
Step-By-Step Instructions
Begin by blending strawberries, vanilla, and soy milk for the strawberry layer. Mix this with chia seeds and yogurt, then refrigerate overnight. Prepare the matcha layer similarly, using matcha powder, soy milk, and maple syrup. The next morning, layer the strawberry and matcha puddings in a glass, adding yogurt and fresh strawberries on top.
Variations and Tips
- Add protein: Include hemp seeds or a scoop of plant-based protein powder to the blending step for an extra boost of protein.
- Bulk it up: I intended this as a snack, and it might be a little light on its own for breakfast, depending on your requirements. If you wish to enjoy it for breakfast, I recommend having a larger serving, topping it with granola (try my oil-free homemade granola or soy crisps and adding more chopped fruits and/or a bit of protein powder.
- Make it fruitier: Mix in other berries like blueberries or raspberries for added flavor and color. Mango is also an amazing topping.
- Make it extra pink: I was cooking beetroot while making this recipe and added a couple of drops of beetroot juice to the mix. You can’t taste it at all, and it makes the pink more vibrant, but it’s totally optional!
- Texture twist: For a crunch, sprinkle granola or nuts on top before serving.
- If you like this recipe, you have to try my Matcha Chia Pudding with Mango, and my Pina Colada Chia Pudding, or Matcha Blended Chia Pudding, they’re all so delicious!
Why You’ll Love This Strawberry Matcha Chia Pudding
- Nourishing
- Refreshing
- Vibrant
- Convenient
- Delicious
Strawberry Matcha Chia Pudding
Ingredients
Strawberry Layer
- 8 strawberries - top removed
- 1 cup (235 ml) soy milk
- ½ seeds (0.5 vanilla bean pod seeds or tsp vanilla extract) of vanilla bean pod - or ½ tsp vanilla extract
- 3 tbsp (36 g) chia seeds
- 0.25 cup (60 ml) dairy-free yogurt - I used soy
Matcha Layer
- 1.5 tsp (6 g) matcha
- 1 cup (235 ml) soy milk
- 1 tbsp (20 g) maple syrup
- 3 tbsp (36 g) chia seeds
- 0.25 cup (60 ml) dairy-free yogurt - I used soy
Toppings
- 0.5 cup (120 ml) dairy-free yogurt - I used soy
- 12 strawberries, top removed, chopped
Instructions
- For the strawberry layer, In a small blender, blend the strawberries, vanilla, and soy milk. If your strawberries aren't very ripe, or if you're using frozen, consider adding a bit of maple syrup.
- Into a lidded container, combine the chia seeds, yogurt, and strawberry mixture. Mix thoroughly and let it set in the refrigerator overnight.
- For the matcha layer: Blend the matcha, soy milk, and maple syrup in a small blender.
- Into a lidded container, combine the chia seeds, yogurt, and matcha mixture. Stir thoroughly and refrigerate overnight.
- When ready to serve, remove the chia puddings from the refrigerator and stir each well. For a thinner consistency, add a splash of milk and stir.
- To assemble, layer strawberry chia pudding in a tall glass, add matcha chia pudding, top with yogurt, and garnish with additional strawberries. Enjoy!
Video
Per Serving/Portion
FAQ
Absolutely, feel free to use almond, oat, or any other plant-based milk as a substitute for soy milk.
When stored properly in an airtight container, it can last up to 4 days.
Due to its caffeine content, I do not recommend this one for kids.
Yes, frozen strawberries work well in this recipe, especially when fresh ones aren’t in season.
Fresh fruits, nuts, seeds, or granola make great toppings.
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Wowow this is delicious!! This is definitely going to be a new staple. My teen and I love it! The matcha and strawberry together is delicious! I used organic frozen strawberries, so convenient I always have those.
Hey Ericka, I’m so happy to hear you and your teen both loved it! Love the idea of using frozen berries in this x
I made this yesterday, and had it today for breakfast, it was delicious 😊
Thank you.
So happy you enjoyed it Tosya 💚
I’m not sure what went wrong with the consistency. I didn’t make any substitutions, but the matcha layer ended up completely liquid and unusable as a layer. The other layer, with the strawberries in it, was a bit runny but functional.
Thanks so much for the feedback and I’m sorry to hear the matcha layer didn’t set properly! Both layers use the same measurements and should have a similar consistency, so something definitely went a bit off there. Just in case, our recipes use US imperial cup measurements (not Australian cups, which are a little larger), I’m only mentioning it because it’s come up a few times as a troubleshooting issue 💚
Another thing that might have played a role is the yogurt, different brands can vary quite a lot in thickness, which can affect the final texture too.
If you’re ever making chia pudding and the consistency isn’t quite right, you can easily tweak it, add a few extra chia seeds to thicken, or a splash of milk to loosen it up.
I really appreciate you taking the time to share this, and I hope the flavors still made it worth it! 💚