The matcha chia pudding with strawberries is a fresh, creamy and visually striking breakfast, perfect to start the day with energy and flavor. A no-cook pudding that takes less than 10 minutes to prepare and rests in the refrigerator overnight, ready to enjoy the next morning.
The union between the natural sweetness of strawberries and the intense taste of matcha creates an irresistible contrast, both in flavors and colors. The result is a healthy and refined dessert, ideal also as a snack or fit treat.
Chia seeds make the mixture naturally thick and velvety, while providing fiber and omega-3s, and matcha gives a pleasant energy boost thanks to its natural caffeine content.
Gluten-free and easily adaptable to a vegan version, this chia pudding is perfect for those who like practical, nutritious and beautiful breakfasts.
If you’re looking for healthy, easy and quick breakfast sweets, you might like these recipes:
- Two-tone chia seed pudding with strawberries and blueberries (Chia pudding)
- Chia pudding with yogurt and muesli
- Cinnamon overnight oats (no-cook cinnamon porridge)
- Blueberry overnight porridge, ideal for a healthy breakfast!
- Raspberry and chocolate porridge, perfect for a healthy, light and delicious breakfast
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Spring, Summer
Ingredients to make Matcha Chia Pudding with Strawberries
- 10 strawberries
- 1 cup plant-based milk
- 3 1/3 tbsp chia seeds
- 1/4 cup low-fat yogurt
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup
- 1 cup plant-based milk
- 2 1/2 tsp matcha green tea powder
- 3 1/3 tbsp chia seeds
- 1/4 cup low-fat yogurt
- 1 tbsp maple syrup
- as needed strawberries
- low-fat yogurt
Tools to prepare Matcha Chia Pudding with Strawberries
- Blender
- Containers
- 4 Jars
How to prepare Matcha Chia Pudding with Strawberries
Wash the strawberries, remove the stems and chop them. Put them in the blender together with the plant-based milk, vanilla and maple syrup.
Blend until smooth and homogeneous.
Pour the liquid into a container, add the chia seeds and the yogurt. Mix very well and let rest for 10 minutes. Stir once more to avoid lumps, then close the container and transfer to the refrigerator overnight.
In the blender combine plant-based milk, matcha and maple syrup. Blend until the powder is fully dissolved.
Pour the mixture into a second container, add the chia seeds and the yogurt. Mix well, let rest 10 minutes, then stir again. Close the container and leave in the refrigerator overnight.
The next day, mix both puddings. If they are too thick, add a splash of milk.
In glasses or jars alternate the strawberry layer with the matcha layer.
Finish with low-fat yogurt and chopped fresh strawberries.
Serve immediately.
Storage
Matcha chia pudding with strawberries keeps in the refrigerator, well sealed in an airtight container, for up to 4 days.
Perfect to prepare in advance for breakfast meal prep.
Tips
Always stir the chia seeds twice during the first minutes of resting to prevent them from clumping at the bottom.
If you prefer a sweeter taste, slightly increase the maple syrup.
For a looser consistency, add milk before serving.
Use good quality matcha for a more delicate and less bitter flavor.
Variations
Vegan version
Use coconut, soy or almond plant-based yogurt.
With berries
Replace the strawberries with raspberries, blueberries or mixed berries.
Higher protein
Add Greek yogurt or skyr.
Crunchy
Top with granola or chopped nuts.
FAQ (Questions & Answers)
Which plant-based milk can I use?
Oat, soy, almond, coconut or rice milk all work well.
Can I use frozen strawberries?
Certainly. Let them thaw slightly before blending.
Is matcha suitable for children?
Better not, as it contains caffeine.
Can I prepare it the night before?
Yes, it is the ideal solution.
Can chia seeds be substituted?
No, they are essential to obtain the pudding’s texture.
