Lykkers, ready for a snack that looks like a café dessert but takes minutes to prep? Meet your new green-and-rose crush: creamy matcha chia pudding layered with a quick strawberry compote.
It's thick, spoonable, and naturally sweetened—perfect for make-ahead breakfasts, 3 p.m. slumps, or a light dessert. Matcha adds a calm, focused lift, while chia seeds bring omega-3s and fiber for long-lasting fullness. Let's whisk, chill, and layer!
What, why & what you'll need
Why it works:
- Powdered tea (stone-ground green tea) lends gentle energy plus a grassy, vanilla-friendly flavor.
- Two milks are better than one: light coconut milk adds body; almond milk keeps things light.
- Chia magic: tiny seeds absorb liquid and create a pudding texture—no cooking required.
Ingredients
(serves 4; ~½ cup each)
Matcha Pudding
- 1 ½ cups dairy-free milk (plain, unsweetened) — try ¾ cup light coconut milk + ¾ cup almond milk
- 2 Tbsp maple syrup (more/less to taste)
- 1 tsp vanilla extract
- 1–2 tsp matcha powder (start with 1 tsp; increase for a stronger cup)
- ½ cup chia seeds
Strawberry Compote
- 2 cups ripe strawberries, hulled & quartered (measured after cutting)
- 2 tsp lemon juice
- 2 tsp maple syrup
Gear
- Medium bowl or lidded jar, whisk, small saucepan, silicone spatula, and 4 small jars or glasses for serving
Step-by-step recipe (clear & specific)
A) Make the powdered tea, base (5 minutes)
- In a bowl or jar, whisk dairy-free milk, maple, vanilla, and powdered tea. Whisk side-to-side or use a small frother to remove clumps. (Tip: if your matcha is clumpy, sift it through a fine strainer first.)
- Stir in chia seeds until every seed looks hydrated—not floating on top.
B) Set the pudding (50–60 minutes total, mostly hands-off)
- Let sit 5–10 minutes, then stir again to break up any settling.
- Cover and refrigerate 45–60 minutes (or overnight) until thick and creamy.
Texture check: it should mound on a spoon. If loose, stir in 1–2 tsp more chia and chill 20–30 more minutes.
C) Cook the strawberry compote (10–12 minutes active)
- Add strawberries, lemon juice, and maple to a small saucepan. Bring to a gentle bubble over medium heat.
- Reduce heat to medium-low; mash berries with a spatula and cook 10–12 minutes until saucy with soft fruit pieces.
- Transfer to a clean jar to cool to room temp (it will thicken slightly as it cools).
D) Assemble & serve (2 minutes)
- Spoon pudding into 4 jars, leaving space for topping.
- Add a generous layer of compote and any optional toppers. Enjoy chilled.
Tips, swaps & flavor tweaks
- Matcha strength: Different brands vary in potency; start with 1 tsp, taste, then add up to 1 more tsp.
- Sweetness cue: For breakfast-level sweetness, 2 Tbsp maple is perfect; dessert-leaning, bump to 3 Tbsp.
- Milk options: Oat milk works in place of almond; keep some coconut milk for body, or add 1–2 Tbsp coconut cream.
- No lemon? Sub 1–2 tsp lime juice or a tiny pinch of citric acid for brightness.
Make-ahead, storage & safety
- Pudding: Refrigerate in airtight containers 4–5 days. If it thickens too much, whisk in 1–2 Tbsp milk just before eating.
- Compote: Keeps up to 1 week chilled. Spoon over oats, pancakes, or yogurt bowls.
- Freezing: Not recommended (chia gels can turn grainy after thawing).
- Meal prep: Portion pudding and compote in separate layers; add crunchy toppings right before serving to keep them crisp.
Nutrition & feel-good notes
- Each serving brings fiber from chia (aim for ~8 g), plus omega-3 ALA fats.
- Matcha's L-theanine may support calm focus; if you're caffeine-sensitive, stick to 1 tsp matcha total for the batch.
Conclusion
That's a week's worth of gorgeous, nourishing jars: silky green pudding, ruby fruit, and flavors that wake up your afternoon. Mix once, chill, and enjoy on repeat. Drop your creative twists below—what variations did you try, and which one's a keeper?
