Breakfast | Chilled chia pudding jar | Modern breakfast

Matcha Chia Pudding

Name: Matcha Chia Pudding
Prep time: 260 min
Total time: 260 min
Yield: 4 servings
Ingredients: 80 g / 1/2 cup chia seeds; 480 ml / 2 cups pasteurized milk; 240 g / 1 cup pasteurized Greek yogurt; 60 g / 3 tbsp honey; 5 ml / 1 tsp vanilla extract; 4 g / 2 tsp matcha powder; 2 g / 1/3 tsp fine salt

Matcha Chia Pudding turns chia seeds, pasteurized milk, pasteurized Greek yogurt, honey into a Modern breakfast-inspired WhatsRecipe dish with a clear visual identity. The recipe should feel practical for make-ahead chia hydration with a clear spoonable texture, with a final texture and serving mood built around creamy hydrated chia texture, balanced sweetness, and fresh topping contrast.

Prep260 minTotal260 min 4 servingsEasyApprox. 270-370 kcal per serving, depending on milk and yogurt fat level.

Recipe video

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Method

1
Measure all ingredients for Matcha Chia Pudding; keep chia seeds, dairy base, sweetener, salt, and title flavor separate. Stop when every listed ingredient and clean jar is visible once.
2
Whisk pasteurized milk, pasteurized Greek yogurt, honey, vanilla extract, and fine salt until smooth before adding chia. Stop when the dairy base is even and no honey streaks remain.
3
Add chia seeds gradually while whisking so they disperse evenly. Stop when there are no dry pockets or seed clumps.
4
Rest the mixture for 10 minutes, then whisk again to break up seed clusters. Stop when hydration looks even from top to bottom.
5
Sift matcha powder into a small amount of the dairy base, whisk smooth, then fold it through the chia mixture. Stop when the color is even green with no dry matcha spots.
6
Divide the mixture into 4 clean jars, leaving headroom for expansion and topping. Stop when portions are even and jar rims are clean.
7
Cover and refrigerate at 5°C / 41°F or colder for at least 4 hours, preferably overnight. Stop when the pudding is thick and spoonable.
8
Stir each jar once after chilling if seeds settled unevenly. Stop when the texture is creamy and consistent.
9
Taste one spoonful with a clean spoon and correct only with listed honey or salt if needed. Stop when sweetness is balanced and no double dipping occurs.
10
Dust or swirl only the listed matcha mixture lightly on top just before serving. Stop when the matcha identity is visible without dry clumps.
11
Check the final texture: it should be creamy, hydrated, and spoonable, not watery or dry. Stop when a spoonful holds soft shape.
12
Serve Matcha Chia Pudding chilled in breakfast jars with the title flavor clearly visible. Stop when jars are cold, clean, and ready to eat.

Chef notes

Serve Matcha Chia Pudding chilled in clean jars, with an even green chia texture visible and no unlisted toppings.
Use pasteurized milk and pasteurized yogurt, clean jars, and clean spoons only.
Sift matcha before whisking so the pudding stays smooth and evenly green.
Matcha contains caffeine; serve accordingly, avoid extra caffeine-based toppings, and flag it for children, pregnancy, or caffeine-sensitive guests.
Contains dairy; honey is not suitable for infants under 12 months. Refrigerate leftovers at 5°C / 41°F or colder, consume within 3 days, and discard any jar held above 5°C / 41°F for over 2 hours.
Keep jars covered during chilling, label the prep date, and serve with a clean spoon to avoid contamination.
Execution Control
Mise en place: arrange ingredients in exact order of use.