Meal-Prep Matcha Overnight Chia Pudding

Matcha, Japan's ceremonial green tea powder, lends earthy brightness to this overnight chia pudding. Whisked with almond milk and left to set, the seeds turn creamy and ready for berries and toasted coconut.

Serves 4 · 10 min prep

Estimate for one serving

• 285 cal
• 22g protein
• 28g carbs
• 11g fat

Every recipe here is free to read.

Ingredients

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk
• 2 tsp ceremonial-grade matcha powder
• 1/2 cup vanilla protein powder
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 pinch pinch of fine sea salt
• 1 cup fresh berries for topping
• 1/4 cup toasted coconut flakes

Instructions

1. 1Add the matcha powder to a large mixing bowl and whisk vigorously with a splash of the almond milk until completely smooth and free of lumps.
2. 2Pour in the remaining almond milk, maple syrup, vanilla extract, and sea salt, whisking until the liquid turns a uniform pale green.
3. 3Sprinkle in the chia seeds and protein powder, then whisk thoroughly for a full minute so every seed is coated and no dry pockets remain.
4. 4Let the mixture sit undisturbed for five minutes, then whisk again firmly to break up any clumps that formed as the seeds began to gel.
5. 5Divide the pudding evenly among four sealable jars or meal-prep containers, tapping each jar lightly on the counter to settle the contents.
6. 6Cover tightly and refrigerate overnight, or at least six hours, until the chia has fully thickened into a spoonable pudding.
7. 7When ready to serve, give each jar a quick stir, then top with fresh berries and a sprinkle of toasted coconut flakes.
8. 8Keep sealed jars refrigerated up to four days for grab-and-go dessert or post-workout sweet treats throughout the week.