If you’ve been ordering strawberry matcha lattes all summer, this one’s for you. This strawberry matcha chia pudding takes that same irresistible flavor combo and turns it into a thick, creamy, totally scoopable breakfast you can meal prep in minutes. Two layers — a vibrant strawberry chia pudding and an earthy matcha chia pudding — come together in one container for something that looks as good as it tastes. It’s dairy-free, naturally sweetened, and gluten-free, so it fits right into your breakfast or snack routine!
Table of contents
Why You’ll Love This Recipe
This strawberry matcha chia pudding is about to become a regular in your breakfast/snack prep rotation because:
- Trendy latte-inspired flavor combo: Strawberry matcha is a fruity meets earthy pairing that is genuinely delicious and works just as well in chia pudding form as it does in a latte.
- Thick, scoopable texture: No sad, soupy, seedy pudding here. This one sets up SO creamy and thick enough to scoop, but it’s still dairy-free (a.k.a. no greek yogurt!)
- Easy for meal prep: Stir, layer, refrigerate. That’s it! Make a big batch over the weekend, and breakfast is sorted for the whole week.
- Dairy-free and naturally sweetened: Made with a combination of coconut and almond milks, plus no refined sugar sweetened with either maple syrup or honey. Or if you choose to add protein powder, that can do all the sweetening for you.
- Lovely layers: The pink strawberry and green matcha layers look stunning together, and make every bite a little different.
- Customize with toppings: Yogurt, granola, and fresh strawberries are my favorite toppings, but you can add anything you love to finish it off.
Ingredients You’ll Need
This recipe comes together with just a handful of simple, wholesome ingredients. Here’s what you’ll need and why each one matters:
- Coconut milk: Full-fat coconut milk is the secret to that thick, creamy, scoopable texture without dairy. You need the canned stuff for this recipe to get the desired texture, THIS is the brand I always use and highly recommend since it’s made without gums.
- Almond milk: Lightens things up slightly and balances the richness of the coconut milk. I like a 1:1 ratio, but you can go with more coconut milk if you prefer extra richness.
- Maple syrup: My sweetener of choice for this recipe, but honey works just as well if that’s what you have or love. Both will pair so well with the strawberry + matcha flavors.
- Vanilla extract: Delicious with strawberries, delicious with matcha, a must in this recipe (unless you want to add vanilla protein powder, then skip it!)
- Salt: A small pinch enhances all the other flavors.
- Fresh strawberries: Roughly chopped and blended into the milks for the pink strawberry layer. You can use fresh, or frozen and defrosted.
- Matcha powder: The star of that gorgeous grassy green layer. Quality matters a lot here (more on that in the tips section to come!).
- Chia seeds: The creamy thickening little seeds we need, they absorb the liquid and create that signature thick, pudding texture.
How to Make Strawberry Matcha Chia Pudding
I tried to streamline and simplify this two layer process as much as possible—no washing out the blender and blending two separate layers. So we start by blending the milks, sweetener, vanilla, protein powder (if you want to add it), and salt for both layers. Then remove 1 cup of this mixture and use that to create the matcha layer. You can simply whisk in the matcha and chia seeds by hand in a bowl before dividing into two shallow meal prep containers or jars. I recommend popping them in the freezer while you finish the strawberry layer to keep the layers from bleeding into each other.
Back to the remaining milk mixture in the blender, we are going to add the fresh strawberries and blend until smooth and pretty pink. Instead of dirty-ing another bowl, you can simply add the chia seeds (slightly more than for the matcha layer since the berries add more liquid) to the blender and briefly pulse them in.
All that’s left to do is pour the strawberry mixture on top of the partially frozen matcha layer, cover, and refrigerate overnight. Then serve with your toppings of choice.
Tips for the Best Chia Pudding
- Use quality matcha. Not all matcha is created equal! Ceremonial or at least latte grade matcha will give you that vibrant green color and smooth earthy flavor. Lower quality matcha can taste bitter and look dull. THIS has been my go-to brand for years!
- Don’t skip the freeze step. Even just 10 minutes in the freezer is enough to firm up the matcha layer so the strawberry layer pours cleanly on top. Skip it and the two layers will mesh together, still delicious but not as pretty a presentation.
- Sweeten to taste. Maple syrup keeps this refined sugar-free, but dates blended into the milk base would work too for a fruit-sweetened option. Or if you add a sweetened protein powder, you can skip the sweetening entirely.
- Too thick? Stir in a splash of almond milk to loosen it up before serving.
- Too thin? Give it another few hours in the fridge. Or if it’s still not setting, add an extra tablespoon of chia seeds, stir, and refrigerate again.
Recipe FAQs
Yes! Frozen strawberries work great here, just thaw them first before adding to the blender. You could even swap in raspberries instead.
Coconut milk is what gives this pudding its super creamy texture, so it’s the best option. You could substitute greek yogurt to still achieve that thick texture, but it would no longer be dairy free.
This pudding keeps well in the fridge for up to 5 days. Keep it covered and give it a stir before serving if any liquid has separated.
Absolutely, mason jars or any small glass containers work beautifully and make for easy grab-and-go servings.
Yes! Blend your favorite vanilla or unflavored protein powder in with the milk base, it will bump up the macros without affecting the flavor or texture much.
Yes, this recipe scales up easily. Just make sure you have enough containers to accommodate the extra volume, and keep the ratios the same.
More Chia Pudding Recipes You’ll Love
- Bananas Foster Chia Pudding — creamy chia pudding layered with caramelized cinnamon bananas and an easy caramel sauce.
- Blended Tiramisu Chia Pudding — the classic tiramisu flavors of vanilla, espresso, and cocoa in a healthy high-protein breakfast.
- 3 Latte-Inspired Chia Puddings — ultra creamy blended chia pudding in three cozy latte-inspired flavors.
- Creamy Chocolate Chia Pudding — all the goodness of chia pudding without the texture, blended into the easiest chocolate breakfast or dessert.
If you try this Strawberry Matcha Chia Pudding, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!
Strawberry Matcha Chia Pudding
- Prep Time: 10 minutes
- Chilling Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 2 servings 1x
- Category: pudding
- Method: blender
- Cuisine: american
- Diet: Vegan
Description
If you’ve been ordering strawberry matcha lattes all summer, this one’s for you. This strawberry matcha chia pudding takes that same irresistible flavor combo and turns it into a thick, creamy, totally scoopable breakfast you can meal prep in minutes. Two layers — a vibrant strawberry chia pudding and an earthy matcha chia pudding — come together in one container for something that looks as good as it tastes. It’s dairy-free, naturally sweetened, and gluten-free, so it fits right into your breakfast or snack routine!
Ingredients
- 1 cup (240ml) full-fat coconut milk
- 1 cup (240ml) almond milk
- 2 tbsp (40g) maple syrup or honey
- 1 tsp vanilla
- Pinch salt
- 1 cup (140g) chopped fresh strawberries
- 1 tsp matcha powder
- 1/2 cup + 2 tbsp (100g) chia seeds
- Optional: 2 scoops vanilla protein powder (omit the maple syrup/honey if your protein powder is sweetened!)
Instructions
- Blend the milks, sweetener, vanilla, salt, and protein powder (if using).
- Remove 1 cup, add the matcha and ¼ cup chia seeds. Whisk to combine.
- Pour into two shallow containers. Freeze.
- To the blender, add the strawberries and blend until fully broken down.
- Add ¼ cup + 2 tbsp chia seeds and pulse to combine.
- Pour on top of the matcha pudding.
- Refrigerate overnight.
- Serve with fresh fruit, granola, or toppings of choice.
Keywords: dairy free, creamy, matcha, green tea, breakfast, fiber, berry, summer, healthy, snack, meal prep
