Matcha Chia Seed Pudding

Hey Everyone! I have been on an insane matcha dessert kick lately, and promise I will get it under control… one day. I LOVE making chia seed pudding. It’s simple, healthy, great for digestion and delicious. Cooking is a guideline after all! This Matcha Chia Seed Pudding is sure to curb your sweet tooth, while giving you a little antioxidant boost and being gentle on your tummy. 

Matcha Chia Seed Pudding


A great ratio to keep in mind when making chia seed pudding is 1/3 cup chia to 1 cup liquid. If you like your pudding a little thinner, by all means, do what makes you happy. I always recommend using a great quality Japanese matcha green tea powder. Simply add the ingredients to a jar, shake until everything is combined and set it in the fridge overnight. Or at least a few hours.  Be sure to scrap the bottom of your container for clumped up chia seeds if needed. Sometimes they’re stubborn. Garnish with WHATEVER you’d like or leave as-is.  It’s your world, we’re just living in it. 

I hope you enjoy this recipe! 

Matcha Chia Seed Pudding
Serves 2
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Prep Time
5 min
Prep Time
5 min
  1. 1/3 Cup Chia Seeds
  2. 1 Cup Sweetened Soy Milk (or any non-dairy milk)
  3. 1 tsp Sugar
  4. 1/2 tsp Sea Salt
  5. 3 TBSP Matcha Powder
  6. Garnish optional
  1. In a jar or any container with a lid, add all ingredients and shake until combined
  2. Let set in fridge for at least 3 hours, but preferably overnight
  3. Garnish with fruit, coconut, more matcha powder, chocolate, anything your heart desires!
Amby Cakes

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