Can I freeze matcha chia pudding?

Freezing chia seed pudding is not suggested by storage guidelines, while refrigeration is a better preparation option. The texture of thawed chia seed pudding can differ from fresh chia seed pudding because the texture of milk and chia seed mixtures before and after soaking differs. Such texture differences can also affect the texture of thawed pudding compared with fresh pudding. Tips to reduce food waste when preparing several servings of chia seed pudding include not freezing and instead preparing only the number of jars of pudding you intend to consume.

Do I need to reheat chia pudding?

No, matcha chia pudding is typically served cold and does not need to be reheated. Chia pudding thickens over time. Reheating matcha chia pudding may change its taste and texture. Adding milk to cold matcha chia pudding can help thin it.

Can I double this chia pudding recipe?

Yes, you can double the recipe by using double the amounts of all ingredients. The recipe uses one-quarter cup of chia seeds and 1.25 cups of milk to make pudding. Choose a container large enough to easily whisk the matcha thoroughly into the liquid without clumps. Once the pudding rests, divide the doubled recipe between containers to serve as breakfasts.

What can replace almond milk?

Dairy or nondairy milk substitutes could be used in this recipe instead of unsweetened almond milk. Other nondairy milk options mentioned in the recipe description include soy milk, cashew milk, coconut milk, and oat milk. Other taste considerations when using nondairy milks in this recipe include the inclusion of full-fat coconut milk among other creamy ingredients. Choose a drinking milk to use and sample the prepared recipe after refrigeration to assess whether additional sweetener is desired.

Why is my chia pudding too thick?

Chia pudding becomes too thick when chia seeds continue absorbing liquid during or after overnight refrigeration. Additional milk can be stirred into chia pudding to make it less thick. Too much stirring can make it difficult to evaluate chia pudding texture. Stir chia pudding halfway through the initial rest to prevent dense pockets and clumping.

Matcha Chia Pudding: Creamy Vanilla Green Tea Breakfast

By Isabella QuinnNov 13, 2026

Prep

5 min

Total

20 min

Servings

Level

Easy

Jump to recipe

Prep breakfasts ahead of time by making pudding ahead of time and letting it rest for 15 minutes. Other ingredients can be added at breakfast. This matcha chia pudding is one good jarred breakfast option to bring to work ahead of time. It has a thick, creamy consistency and mild vanilla flavoring.

Matcha Chia Pudding: Creamy Vanilla Green Tea Breakfast

The base ingredients contain chia seeds and unsweetened almond and full-fat coconut milks to help thicken the mixture as chia seeds soak up liquid. Maple syrup and vanilla extract provide sweetness and other flavors. Ceremonial-grade matcha provides a green tea flavor. You will need a bowl and spoon or whisk to prepare the recipe. The recipe can be portioned out and stored in containers after chilling.

After soaking for 15 minutes, the seeds should be fully soaked, and all traces of matcha coloration should be gone from the pudding mixture. Stir the pudding mixture halfway through the soaking process to ensure even soaking of the seeds. Failure to stir the pudding mixture while it soaks is the most common cause of uneven coloration. To fix uneven coloration, add milk to the pudding mixture and stir lightly. Add sweetener to thin or bland pudding after thickening.

Divide the pudding between two bowls or jars for serving. Add toppings like coconut yogurt and other additions just before serving. Pudding that has been refrigerated overnight may be too hard to eat. Consider adding milk to pudding that has been refrigerated overnight to make it softer. This recipe makes enough pudding for two full-meal servings. The pudding could also be served as a light afternoon dessert.

Why we keep this one around

Two servings can be made with one batch. Breakfast jars can be made in advance and other ingredients, including coconut yogurt, can be added later.
Covered jars are useful for short-term refrigerator prep. Chia seeds absorb almond and coconut milk in chia pudding to thicken it.
Soaking overnight makes a cold cereal in a bowl more palatable. Adding milk thins a cold, thickened pudding.
Doubling the recipe provides the same ratio of chia seeds to milk as the single-serving recipe. It is a convenient way to prepare multiple servings.
Separate toppings keep them from combining with other ingredients in cooked servings. Coconut yogurt can be provided as a topping to eat at the end of the meal.
Leftover pudding can be eaten cold and works well as a convenience food for breakfasts because the pudding has already been whisked and prepared.

Instructions

Place chia seeds in a bowl. Add coconut milk, almond milk, maple syrup, and vanilla extract, then mix with a whisk or spoon.

Add the matcha powder and mix until smooth and not clumped.

Leave the chia pudding to rest for 15 minutes so the seeds absorb the liquid and expand.

Mix the chia seeds halfway through the resting time.

If the pudding is too dense, add more milk. Taste and add more sweetener if desired.

Transfer the chia pudding to another bowl or split it into servings.

Add optional toppings, such as coconut yogurt.

Serve and enjoy.

FAQ

Yes, this chia pudding recipe is designed to be prepared in advance for the chia seeds to absorb the liquid. The chia pudding recipe can be prepared in advance and served in bowls or jars at a later time. Chia pudding prepared in advance, especially overnight, will differ in texture from freshly prepared chia pudding. Other toppings, such as coconut yogurt, should be served separately and added to the chia pudding before serving.

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Breakfast Snacks & Appetizers Vegan Plant Based