Matcha Chia Pudding Fruit Bowl
Silky, naturally sweet and packed with fibre, this matcha chia pudding is the make-ahead breakfast (or guilt-free dessert) you'll actually look forward to. Sweetened only with dates and coloured a soft green by ceremonial-grade matcha, it comes together in five minutes the night before.
Why you'll love this matcha chia pudding
- Just 5 minutes of prep — the fridge does the rest
- Naturally sweetened, vegan and gluten-free
- Fibre, omega-3s and matcha antioxidants in one bowl
- Endlessly customisable with seasonal fruit
Ingredients
Makes 2 servings.
- 1.5 cups almond milk (or any milk)
- 3 pitted dates (or 1–2 tbsp maple syrup)
- 1 tsp vanilla extract
- 1 tsp matcha powder
- 1/3 cup chia seeds
- To top: orange, mango, kiwi, shredded coconut, mixed nuts and seeds
How to make matcha chia pudding
- Blend the base. Blitz the milk, dates and vanilla until the dates are completely smooth.
- Combine. Add the matcha and chia seeds to a large jar and stir together, then pour in the blended milk and mix well so no chia clumps remain.
- Chill. Cover and refrigerate at least 4 hours or overnight, until thick and set.
- Top & serve. Stir, then finish with fresh fruit, coconut and nuts.
Tips & variations
- Give it a second stir after 20 minutes to prevent chia settling.
- Too thick? Loosen with a splash of milk before serving.
- Sift the matcha with the chia so it disperses evenly.
Frequently asked questions
Is matcha chia pudding good for weight loss?
It's high in fibre and protein and naturally sweetened, making it a filling, lower-sugar option — but portion and toppings matter.
How long does it keep?
Up to 4 days in the fridge, making it ideal for meal prep.
Ceremonial or culinary matcha?
Either works here; a smooth ceremonial matcha gives the cleanest flavour.
More matcha mornings: try our matcha smoothie bowl.