Vegan Strawberry Matcha Chia Pudding Recipe – Easy Layered Breakfast for Busy Mornings

Name: Vegan Strawberry Matcha Chia Pudding
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Vegan
Ingredients: 3 tablespoons chia seeds; 1 cup unsweetened plant-based milk (almond, oat, or soy); 1-2 tablespoons maple syrup (divided); 1 teaspoon matcha powder, sifted; 1/2 teaspoon vanilla extract (optional); 1 cup fresh strawberries, hulled and sliced; 1 teaspoon lemon juice; Optional: 2 tablespoons coconut yogurt; Optional: granola (a handful); Optional: sliced almonds or toasted coconut flakes

Posted on September 3, 2025

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The first spoonful of this vegan strawberry matcha chia pudding is like a wake-up call for your taste buds—creamy, lightly sweet, with a whisper of earthy matcha and bright strawberry. Honestly, I stumbled on this combo by accident one morning when my fridge offered nothing but berries, plant milk, and a lonely bag of chia seeds. That was the day I realized breakfast could be both beautiful and bold without taking forever (or using up all my fancy ingredients).

Layered breakfasts always feel a little bit special to me. There’s something about scooping down, watching the colors mingle, and knowing you crafted a breakfast masterpiece right in your kitchen. Vegan strawberry matcha chia pudding isn’t just a pretty face though—it’s packed with fiber, protein, and antioxidants. The best part? You don’t need to be a chef to nail this recipe. If you’ve got ten minutes the night before, you’re set for a morning treat that looks like it came from a café.

I’ve tested this recipe every which way—different seeds, milks, even quick oats once (don’t ask, it was a weird week). Each time, the core magic stays the same: juicy strawberries, velvety matcha, and chia seeds building up that pudding texture we all adore. Whether you’re racing out the door or want to slow down for a few extra minutes, this vegan strawberry matcha chia pudding gives you both flavor and fuel. If you’re on a plant-based journey (or just love a good breakfast hack), this one’s for you. So let’s layer up something delicious!

Why You’ll Love This Recipe

This vegan strawberry matcha chia pudding recipe is one I keep coming back to, and not just because it’s easy. After dozens of breakfast experiments, this one always stands out. Here’s why it might become your new morning obsession:

Quick & Easy: Prep is less than 10 minutes and the pudding sets overnight—make it ahead and enjoy zero-stress mornings.
Simple Ingredients: Just a handful of pantry staples—chia seeds, plant milk, matcha powder, and fresh strawberries. Nothing fancy, nothing hard to pronounce.
Perfect for Busy Mornings: Grab-and-go friendly, ideal for school runs, work commutes, or lazy weekend brunches.
Crowd-Pleaser: Kids love the layers and color, adults appreciate the nutrition and sophisticated matcha flavor. It’s fun to serve at brunch or bring to a potluck.
Unbelievably Delicious: The creamy chia base, earthy matcha notes, and tangy strawberry puree are a flavor bomb that wakes you up (in a good way!).

What makes this vegan strawberry matcha chia pudding different? The matcha layer isn’t just an afterthought—it’s blended until silky, so you get a smooth, gentle green tea flavor without bitterness. The strawberries are fresh, not just a jam or syrup, so the top layer tastes like summer. I use a little maple syrup in both layers, which gives just enough sweetness without overpowering the matcha or fruit.

This recipe is more than a tasty breakfast—it’s a little ritual that makes mornings better. There’s something satisfying about spooning through those layers, knowing you’ve made a nourishing choice that doesn’t skimp on flavor or fun. Plus, as someone who’s always on the hunt for protein-rich, plant-based breakfasts, chia pudding is a lifesaver. The fiber keeps me full, and the antioxidants from the matcha are a bonus. If you want to impress your taste buds (and maybe your Instagram followers), this is the recipe to try.

What Ingredients You Will Need

Let’s keep things simple—this vegan strawberry matcha chia pudding uses everyday ingredients you probably already have. Each one plays a role in building texture and flavor, so here’s what you’ll need:

For the Matcha Chia Pudding Layer:
- Chia seeds (3 tablespoons / 30g) – the superstar that gives the pudding its signature gel texture
- Unsweetened plant-based milk (1 cup / 240ml)—almond, oat, or soy all work (I love oat milk for extra creaminess)
- Maple syrup (1-2 tablespoons / 15-30ml)—adds a gentle sweetness without overpowering the matcha
- Matcha powder (1 teaspoon / 2g)—ceremonial or culinary grade, sifted for smoothness (I recommend Ippodo or Matcha Love for best flavor)
- Vanilla extract (1/2 teaspoon / 2.5ml)—optional, but it rounds out the flavors
For the Strawberry Layer:
- Fresh strawberries (1 cup / 150g), hulled and sliced—ripe berries are key for a vibrant, juicy topping
- Lemon juice (1 teaspoon / 5ml)—brightens the strawberry flavor, trust me
- Maple syrup (1 teaspoon / 5ml)—helps with sweetness, especially if your berries are a bit tart
Optional Toppings:
- Coconut yogurt (2 tablespoons / 30g)—for extra creaminess and that parfait look
- Granola (a handful)—adds crunch and makes it feel like a treat
- Sliced almonds or toasted coconut flakes—for a nutty, toasty finish

If you’re missing one of these, don’t worry—I’ve swapped chia for basil seeds before (different texture, still tasty), used frozen strawberries in winter, and even subbed agave syrup for maple. For a nut-free option, stick with oat milk. Want it sugar-free? Skip the syrup and let the fruit do its thing. The key is ripe strawberries and a good-quality matcha. If you can only get culinary grade, just add a smidge more to boost the flavor. I promise, this vegan strawberry matcha chia pudding is forgiving and flexible.

Equipment Needed

Medium mixing bowl: For stirring together the chia pudding base (any bowl works, but glass makes it easy to see if everything’s mixed)
Whisk or fork: To blend the matcha into the milk and break up any clumps (I’ve used a tiny milk frother too—it’s fun!)
Blender or food processor: For pureeing the strawberries (a stick blender is great for quick clean-up)
Measuring cups and spoons: Precision matters with chia seeds, so don’t eyeball it!
Jar or glass container: For layering and storing the pudding (mason jars are perfect, but I’ve used old jam jars and even coffee mugs)
Plastic wrap or lid: To cover the pudding while it sets overnight

If you don’t have a blender, just mash the strawberries with a fork—it won’t be as smooth, but I kind of love the rustic vibe. For fancier presentation, clear glasses show off the layers best. Budget tip: thrift stores are gold mines for cute jars. And don’t forget, chia seeds stick to everything, so rinse your tools right after mixing (I learned that the hard way!).

Preparation Method

Make the Matcha Chia Pudding:
- Add 1 cup (240ml) plant-based milk to a medium mixing bowl.
- Sift in 1 teaspoon (2g) matcha powder. Whisk vigorously until fully dissolved—no green clumps!
- Stir in 2 tablespoons (30ml) maple syrup, 1/2 teaspoon (2.5ml) vanilla extract, and 3 tablespoons (30g) chia seeds.
- Mix well, then let it sit for 10 minutes. Stir again—chia seeds can settle and clump, so give it a good mix. The mixture should start to thicken.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, preferably overnight. The pudding should be thick and spoonable in the morning (if it’s too runny, add another tablespoon of chia, stir, and chill for 30 minutes).
Note: If you want a smoother texture, blend the pudding before chilling. It’s not essential, but it’s a neat trick for ultra-creamy results.
Prepare the Strawberry Layer:
- Wash, hull, and slice 1 cup (150g) fresh strawberries.
- Add strawberries, 1 teaspoon (5ml) lemon juice, and 1 teaspoon (5ml) maple syrup to a blender or food processor.
- Pulse until smooth but still a little chunky (unless you want a completely smooth puree—that’s up to you!).
- Taste and adjust sweetness—if your berries are extra tart, add a splash more maple syrup.
Tip: Frozen strawberries work too. Just thaw and drain before blending.
Layer the Pudding:
- Spoon half the matcha chia pudding into your jar or glass.
- Add a generous layer of strawberry puree (about half the mixture).
- Top with the remaining chia pudding, then finish with the rest of the strawberry layer.
- Optional: Add a spoonful of coconut yogurt, sprinkle of granola, or sliced almonds for crunch.
- Let sit for 5 minutes if you want the layers to settle, or dig in right away if you’re impatient (I usually am!).
Warning: If the pudding seems too thick to layer, add a splash of plant milk and stir to loosen it up.
Serve and Enjoy:
- Eat straight from the jar, or transfer to a bowl for a fancy brunch vibe.
- Store any leftovers covered in the fridge for up to 3 days.
Note: The colors may blend a bit over time, but the flavor stays spot-on.

I’ve found that stirring the chia mixture twice—once right after mixing, then again after 10 minutes—makes all the difference. If you’ve ever had a clumpy pudding, you know why. For extra speed, mix your layers the night before and grab a jar on your way out the door. Breakfast doesn’t get easier—or prettier—than this!

Cooking Tips & Techniques

Matcha Mixing: Always sift your matcha powder and whisk it into the milk first—trust me, skipping this step means you’ll end up with bitter green clumps. I learned that the hard way after rushing out the door!
Chia Seed Hydration: Stir your chia seeds twice—once when you add them, then again after 10 minutes. This double stir prevents weird lumps and gives you that silky pudding texture everyone loves.
Layering for Looks: Use a spoon to gently add each layer, holding it close to the glass to avoid splashing. If you want sharp layers for Instagram or Pinterest, pop your jar in the fridge for 5 minutes between layers.
Sweetness Adjustments: Taste your strawberry puree before layering. Some berries are sweeter than others, so tweak the maple syrup as needed.
Overnight Magic: Chia pudding thickens beautifully overnight. If you find yours too runny in the morning, just stir in an extra tablespoon of chia and let it sit for 30 minutes.
Personal Oops: Once, I used coconut milk and forgot to stir—ended up with a pudding that was half soupy, half concrete. Don’t be like me, give it a good mix!
Multitasking: Make the strawberry layer while the chia pudding is setting. It’s a little morning routine that makes the whole process feel quick.
Consistency: Use the same brand of plant milk for each batch—different milks set up differently with chia. I like oat milk for creaminess, but almond is great for lighter texture.

Honestly, patience is key. Chia seeds need time to soak, and the payoff is worth it. If you rush it, you’ll miss out on that perfect pudding consistency. And don’t worry about making it look perfect—the taste is always spot on.

Variations & Adaptations

Dietary Swaps: For nut allergies, use oat or soy milk instead of almond. For a sugar-free version, skip the maple syrup and rely on sweet, ripe berries.
Seasonal Flavors: Swap strawberries for raspberries, blueberries, or even mango chunks in summer. In winter, use thawed frozen berries or a swirl of homemade berry compote.
Flavor Boosts: Add a pinch of cinnamon or cardamom to the matcha layer for a warm twist. A handful of chopped mint in the strawberry layer makes everything extra fresh.
Different Methods: Want a blended pudding? Pulse the chia mixture in a blender after soaking for a super-smooth texture (great if you’re not a fan of chia “pop”).
Customizable Layers: Layer with coconut yogurt, chocolate chia pudding, or even a spoonful of nut butter for extra protein.
Personal Favorite: I love swapping half the strawberries for roasted rhubarb in spring—tart and sweet, it’s magic with the matcha base.

Allergen tip: If you’re sensitive to seeds, try swapping chia for ground flaxseed. It won’t gel up quite the same, but you’ll still get that creamy breakfast vibe. The fun part of this vegan strawberry matcha chia pudding is that it’s endlessly adaptable—so don’t be afraid to experiment.

Serving & Storage Suggestions

For the best experience, serve your vegan strawberry matcha chia pudding chilled (straight from the fridge). The layers pop visually in a clear glass or jar, making it a showstopper for breakfast-in-bed or a brunch spread. If you want extra wow, top with a swirl of coconut yogurt and a sprinkle of granola.

This pudding pairs beautifully with a hot matcha latte or a glass of fresh orange juice. For a full breakfast, serve alongside avocado toast or a handful of roasted nuts.

Refrigerator: Store covered jars in the fridge for up to 3 days. The flavors mellow and mingle, actually tasting better on day two.
Freezer: You can freeze the chia pudding base (without fruit) for up to a month. Thaw overnight, then add fresh strawberry puree before serving.
Reheating: Chia pudding is best cold, but if you prefer it warm, microwave for 10-15 seconds. Stir well to redistribute the layers.
Flavor Development: The matcha flavor deepens after a day in the fridge, while the strawberry stays bright and fresh. If you love bolder matcha, make it ahead!

I usually make a couple of jars on Sunday night and grab one each morning. It’s a lifesaver when I’m running late, and let’s face it, leftovers never last long around here.

Nutritional Information & Benefits

Each serving of vegan strawberry matcha chia pudding (about one jar) delivers roughly:

Calories: 210
Protein: 6g
Fiber: 8g
Fat: 7g
Carbohydrates: 24g
Sugar: 9g (mostly from strawberries and maple syrup)

Chia seeds are loaded with omega-3 fatty acids, plant protein, and fiber to keep you full. Matcha adds a gentle caffeine boost and packs antioxidants that support your immune system. Strawberries bring vitamin C, folate, and a burst of natural sweetness. This recipe is naturally gluten-free, dairy-free, and vegan, making it friendly for most diets. If you’re watching sugar, feel free to skip the maple syrup—the strawberries hold their own. Allergens? Just watch for plant milk ingredients and nuts in toppings.

Personally, I find this pudding keeps my energy steady all morning. It’s my go-to for happy, healthy starts.

Conclusion

This vegan strawberry matcha chia pudding recipe isn’t just breakfast—it’s a mini celebration in a jar. It’s quick to make, endlessly adaptable, and just plain fun to eat. Whether you’re new to chia or a matcha lover looking for something fresh, you’ll find this recipe checks all the boxes for flavor, nutrition, and visual appeal.

Don’t be afraid to swap in your favorite fruits, milks, or toppings. That’s the beauty of layered breakfasts—they’re built for customization. I love this pudding because it’s a little bit fancy, a little bit easy, and always satisfying. I hope you love it as much as I do!

If you try this vegan strawberry matcha chia pudding, drop a comment below or tag me with your breakfast creation. Share the recipe with friends who need a breakfast upgrade, and let me know your favorite twists. Here’s to more mornings that start deliciously—layered, colorful, and nourishing!

FAQs

How long does vegan strawberry matcha chia pudding need to set?

For the best texture, let the pudding set in the fridge for at least 2 hours, but overnight is ideal. Chia seeds need time to absorb the liquid and get that creamy consistency.

Can I use a different plant milk for this recipe?

Absolutely! Almond, oat, soy, or coconut milk all work. Oat milk gives the creamiest result, but use what you have on hand.

Are frozen strawberries okay for the fruit layer?

Yes! Just thaw and drain them before blending. They’re a great option when fresh berries aren’t in season.

How do I prevent clumps in chia pudding?

Stir the chia mixture twice—once after adding the seeds, and again after 10 minutes. This keeps the seeds evenly distributed and avoids clumping.

Can I make this recipe ahead for meal prep?

Definitely! Make up to 3 jars and store in the fridge for easy grab-and-go breakfasts all week. The flavor actually improves after a day.