Matcha Chia Seed Pudding

My first time hearing about chia seeds was actually just less than a week ago. Yes, I am totally behind on the super foods game but hey, who says you’re too late to start now? Better late than never, right? Chia seeds are definitely a cool discovery for me – they expand over time in liquid – kinda like what tapioca does! Maaagic! Not only are they high in calcium, but chia seeds are also a great source of omega-3. Pair it with other sorts of healthy ingredients like blueberries, bananas, granola, and coconut and I’m sure you’ll be on your way to a healthier you!

Shout out to Matchaeologist for their amazing Midori matcha. My first time to try their matcha and I’m beyond amazed at its fresh taste and its bright green color. This Midori matcha is definitely recommended for those who are into baking and culinary. Really stands out from the crowd of matcha I’ve used! Please check out their website HERE if you haven’t. 



Yield: 2


  • 1/3 cup chia seeds
  • 2 1/2 cup soy milk or almond milk + 4 tbsp for mixing matcha
  • 2 tsp matcha powder (I used Midori from Matchaeologist)
  • 1/8 cup coconut milk/cream (optional)
  • 2 tbsp maple syrup or honey
  • 1/8 tsp vanilla or almond extract (optional)
  • 1/8 tsp salt
  • Toppings: granola, sliced bananas, fresh blueberries, shredded coconut


  1. In a small bowl, add matcha powder and 4 tbsp of soy milk. Mix until lumps are removed and a smooth pasty liquid is formed.
  2. Combine soy milk, coconut milk, syrup, vanilla and salt in a blender.
  3. Add in the smooth matcha pasty liquid into blender.
  4. Blend for 10 seconds (longer if lower power).
  5. Add in chia seeds and stir with a spoon until even distributed.
  6. Cool overnight in fridge or for ~5 hours. (I would encourage to stir on occasions to help the chia seeds distribute more evenly)
  7. Spoon into cups and add toppings. (*The above are just suggested toppings – please cater to your own tastebuds!*)
  8. Add extra syrup if desired.
  9. Serve and enjoy!


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