Honestly, I Could Eat This for Breakfast Every Day
Okay, so I’ve got to confess — the first time I tried making a matcha chia pudding parfait, I thought it was going to be one of those Instagram recipes that looks gorgeous, tastes like grass, and takes all morning to make. (Spoiler: I was wrong on at least two counts.) The first time my niece came to visit, she wanted something “trendy” for breakfast, and after a bit of a kitchen adventure — involving a matcha powder explosion and green fingertips for the better part of a day — we stumbled into a routine. Now, honestly, I make this whenever I want something that feels fancy but is actually dead simple. And yes, there’s usually a little less matcha on the counter these days. Usually.
Why I Keep Coming Back to This Recipe
I make this when I want breakfast to feel like a treat but don’t want a sugar crash by 10 AM. My family goes crazy for this because it’s cold, creamy, and just a bit earthy — some days I think the only thing that could make my husband eat chia seeds is turning them green and layering them with fruit. (He claims it’s “for the antioxidants,” but I think it’s just because it looks fun.) Sometimes I get frustrated because the chia seeds clump up if I rush, but actually, I find it works better if I just shake the jar and forget about it for a bit. And if you get bored easily — this is the one breakfast that’s never quite the same twice.
What You’ll Need (With My Substitutes and Shortcuts)
- 3 tablespoons chia seeds – Black or white, honestly, whatever you’ve got. My gran swore by Navitas, but I just use whatever’s on sale.
- 1 cup milk – Almond, oat, soy, dairy — I sometimes use coconut milk if I’m feeling like a trip to Hawaii, but regular milk’s just fine.
- 1-2 teaspoons matcha powder – I usually eyeball this because sometimes I want it strong, sometimes not. Ceremonial grade is lovely but, let’s be real, culinary is cheaper and still good. Here’s a good primer on matcha if you want to geek out.
- 1-2 tablespoons maple syrup or honey – Or agave, or whatever sweetener you like. I even tried date syrup once (it was…fine).
- 1/2 teaspoon vanilla extract (optional) – I forget this half the time but it does make a difference.
- Fruit for layering – Berries, mango, kiwi, banana — truly, use up whatever’s going soft in your fridge.
- Yogurt – Greek, coconut, plain, whatever. Or skip it — sometimes I just go heavy on fruit.
- Granola or nuts (optional) – For crunch. Or, you know, skip if you want a smoother vibe.
How I Throw This Together (With My Usual Detours)
- Whisk the matcha with a splash of milk. I use a teeny whisk — or a frother if I’m feeling proper posh — but if you’ve only got a fork, just go for it. Sometimes it clumps, just keep at it, or strain it if you can be bothered.
- Add the rest of the milk, chia seeds, sweetener, and vanilla (if you remember) to a jar or bowl. Pour in the matcha mixture. Stir or shake it up — and yes, it looks weird and runny at this point, but it thickens. Pinkie promise.
- Cover and stick it in the fridge. This is where I usually forget about it for a couple hours (overnight is best — it really does set better, but you can fudge it after 2 hours if you’re desperate).
- Give it a stir (sometimes the seeds like to clump at the bottom, no biggie), then do the fun bit: layer with yogurt and fruit in a glass, jar, mug, or just in a bowl if you don’t care about looks. Top with granola or nuts if that’s your jam.
- Sneak a bite before serving — I always do.
Notes from My Many Attempts
- Chia seeds don’t always absorb the same, maybe it’s weather or just the brand. If it seems too runny, add another spoonful and wait a bit.
- Matcha quality matters for flavor — but not that much for pudding. Save the good stuff for tea if you want.
- I think this tastes better the next day, but I guess I’m in the minority — my niece likes it freshly mixed.
Some Variations (One Even Failed, Oops)
- Once I tried stirring in cocoa powder for a “mocha” twist. Tasted a bit odd, honestly — matcha and chocolate aren’t always best mates.
- I’ve swapped out vanilla for almond extract. A little goes a very long way!
- Layered with stewed apples and cinnamon in autumn — so good.
- If you want it extra thick, use less milk. I’ve made it almost like a spread once by accident.
Do You Really Need Fancy Gear?
I mean, you can use a mason jar with a lid, or just mix it in a cereal bowl and cover it with a plate. I love my little milk frother for matcha, but seriously, a fork works (just gets your fingers a bit green). If you’re desperate for those tall parfait glasses, try a jam jar; that’s what I did before I got proper ones.
How to Store It (If It Lasts That Long)
Store in an airtight container in the fridge. It’ll keep for up to three days, though honestly, in my house it never lasts more than a day! If it thickens up too much, just stir in a splash more milk.
How I Like to Serve It (And Sometimes Don’t)
I’m a fan of layering: pudding, yogurt, fruit, granola, repeat. My husband just dumps everything in a bowl and calls it good. Sometimes I add an extra drizzle of honey on top, but that’s just because I have a bit of a sweet tooth. If you want to get really extra, you can top it with toasted coconut or cacao nibs. We once had it for dessert after a big Sunday roast — felt very cosmopolitan.
Some Pro Tips Learned the Hard Way
- I once tried rushing the chilling step and regretted it because the chia was still crunchy — not great.
- If you forget to stir after the first 10 minutes, you might get a layer of seeds stuck at the bottom. Not the end of the world, but it’s a bit gloopy.
- Don’t overdo the matcha — I once added three spoons and it tasted like I’d licked a tree. Start small.
FAQ (Because My Friends Actually Ask These Things)
- Can I use flavored yogurt? Absolutely! Actually, peach yogurt with matcha pudding is surprisingly good. I sometimes use whatever’s lurking in the fridge.
- Do I have to use maple syrup? Nah — honey, agave, or even just plain sugar works if you stir well. Or skip it altogether if you’re not fussed.
- Help, my pudding didn’t set! Add another tablespoon of chia seeds, stir, and wait 30 more mins. Or just pretend it’s a smoothie bowl; I won’t tell.
- Is it okay to eat this for dessert? Course! (Honestly, sometimes I do — feels a bit posh after dinner.)
- Can kids eat this? Sure can — mine love making it, though sometimes a little less matcha for the younger ones since it’s got a bit of caffeine.
P.S. If you want to learn more about the magic of chia seeds, this article is my go-to for all the nerdy facts.
And, not to go off on a tangent, but if you ever get bored of pudding, these chia seeds make a great thickener for smoothies. Just saying.
Ingredients
- 1/4 cup chia seeds
- 1 1/2 cups unsweetened almond milk
- 2 teaspoons matcha green tea powder
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 1/2 cup granola
- 1/4 cup coconut yogurt (optional, for layering)
Instructions
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1In a medium bowl, whisk together almond milk, matcha powder, maple syrup, and vanilla extract until the matcha is fully dissolved.
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2Stir in the chia seeds and mix well to combine.
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3Cover and refrigerate the mixture for at least 2 hours or overnight, stirring once after 30 minutes to prevent clumping.
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4To assemble the parfaits, layer the matcha chia pudding, coconut yogurt (if using), fresh berries, and granola in serving glasses.
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5Repeat the layers as desired and finish with a sprinkle of granola and extra berries on top. Serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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