Matcha Chia Pudding Recipe

Whisk liquids and matcha

In a medium bowl, sift or whisk 1 tablespoon matcha with about 2 tablespoons of the milk to make a smooth paste (prevents lumps). Add the remaining milk (about 15 tablespoons), 1 cup Greek yogurt, 2 teaspoons maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt. Whisk until fully combined and the matcha is evenly dispersed and no lumps remain.

Add chia seeds

Stir in 1/4 cup chia seeds until evenly distributed. Let the mixture sit for 5 minutes, then whisk or stir vigorously one more time to break up any settling. This prevents clumps of chia.

Chill

Cover the bowl or divide the mixture into serving jars, seal, and refrigerate for at least 2 hours, preferably 4 hours or overnight, until the pudding sets to a spoonable consistency. If mixture is too thick after chilling, stir in up to 2 tablespoons extra milk to adjust texture.

Prepare fruit

Place 1 cup hulled and quartered strawberries, 2 teaspoons sugar, 1 tablespoon water, and 1 teaspoon lemon juice in a small saucepan over medium-low heat.

Cook down

Gently simmer, stirring occasionally, until the strawberries soften and release juices, about 6–8 minutes. Use the back of a spoon to lightly crush some berries for a saucy texture while leaving some chunks for texture.

Thicken (optional)

If you prefer a thicker compote, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and stir it into the compote. Cook for another 1 minute until it thickens. Remove from heat and let cool to room temperature; compote will thicken slightly as it cools.

Layer and finish

Spoon a layer of chilled matcha chia pudding into serving glasses or bowls. Add a generous spoonful (about 2 tablespoons) of strawberry compote on top. Add another spoonful of pudding if you like layered presentation and top with a dollop of 1/4 cup plain yogurt (optional).

Garnish

Finish with fresh strawberry slices, 1 tablespoon toasted coconut flakes or chopped pistachios, and a drizzle of honey or extra maple syrup to taste.

Serve

Serve immediately if you like contrast between chilled pudding and room-temperature compote, or refrigerate assembled servings for up to 24 hours. Stir gently before eating if compote sinks into the pudding.