Strawberry Matcha Chia Pudding

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Overhead shot of a jar of matcha chia pudding topped with strawberry compote

Snack time just got stunning! Introducing a thick, creamy MATCHA chia pudding topped with a vibrant fresh strawberry compote. It tastes just as magical as it looks! Plus, it’s packed with fiber and healthy fats (hello, omegas!) thanks to the wonder of chia seeds.

It’s gently energizing and perfect for prepping and enjoying throughout the week or (if you must) sharing with friends. Just 15 minutes active time and 7 ingredients required! Let’s make it!

Strawberries, matcha, maple syrup, chia seeds, lemon, vanilla, and dairy-free milk

It all begins with MATCHA (a.k.a. our gently energizing green tea bestie packed with antioxidants and the calming amino acid L-theanine)! We’ve previously added it to lattes, smoothies, frosting, snack bites, and cheesecake and reviewed the best brands. So why not add it to chia pudding, too?

That just might have been our best decision this year. We mixed it with dairy-free milk (a mix of coconut + almond for creaminess without being heavy), maple syrup for sweetness, and vanilla to enhance all the flavors.

Whisking chia seeds into a vibrant green matcha mixture

Then come the chia seeds to turn it into a thick, fiber-packed pudding! A whopping 2 tablespoons of chia seeds per serving provide 7 grams fiber, LOTs of omega 3 healthy fats, and vitamins and minerals galore, especially vitamin K, B6, magnesium, iron, and selenium.

Small glass jar filled halfway full with matcha chia pudding

The natural (and delightful, though acquired for some people) bitter notes of matcha are the perfect pairing for sweet STRAWBERRIES! And the color contrast? 10/10!

Sliced strawberries in a saucepan

We make a simple strawberry compote by cooking fresh strawberries with a little lemon juice and maple syrup. Let it cool, then add on top of your chia pudding and enjoy!

Saucepan of strawberry compote

We can’t wait for you to try this matcha chia pudding! It’s:

& SO delicious!

It’s the perfect snack to make ahead and enjoy throughout the week when you want something nourishing, satisfying, and gently energizing!

More Matcha Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Chia later, friends!

Using a spoon to top a jar of matcha chia pudding with strawberry compote

Strawberry Matcha Chia Pudding

Thick, creamy matcha chia pudding with an easy strawberry compote. A gorgeous snack perfect for sharing with friends or prepping and enjoying throughout the week. Just 7 ingredients and 15 minutes active time required!
Author Minimalist Baker
Adding strawberry compote over a creamy matcha chia pudding
5 from 8 votes
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 4 (1/2 cup servings)
Course Snack
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly No
Does it keep? 4-5 Days



  • 1 ½ cups dairy-free milk (plain, unsweetened // we like 3/4 cup canned light coconut milk + 3/4 cup almond milk)
  • 2 Tbsp maple syrup (more or less to taste)
  • 1 tsp vanilla extract
  • 1-2 tsp matcha powder (depending on potency // find our favorite brands here)
  • 1/2 cup chia seeds


  • 2 cups ripe strawberries, hulled and quartered (measured after cutting)
  • 2 tsp lemon juice
  • 2 tsp maple syrup


  • MATCHA PUDDING: To a mixing bowl (or container with a lid), add dairy-free milk, maple syrup, vanilla, and matcha (start with the lesser amount). Whisk vigorously, side to side is best, to combine and break up any clumps of matcha. If there are any stubborn clumps, you can transfer to a blender to fully combine. Taste and adjust, adding more matcha if desired or more maple syrup for sweetness.
  • Then add the chia seeds and mix until well combined. Let sit for 5-10 minutes at room temperature, then stir again (to prevent clumping). Cover and refrigerate for 45-60 minutes (or overnight). The chia pudding should be very thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
  • STRAWBERRY COMPOTE: While the pudding chills, make the strawberry compote. Add the strawberries, lemon juice, and maple syrup to a small saucepan and bring to medium heat. Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit. Continue cooking over medium-low heat for 10-12 minutes, until most of the berries have broken down and it’s saucy and fragrant. Remove from heat and transfer to a clean jar or container to cool thoroughly.
  • Once pudding has fully set, divide, top with generous helpings of the strawberry compote, and serve! Leftover pudding will keep covered in the refrigerator for up to 4-5 days. Any leftover compote will keep covered in the refrigerator for up to 1 week and is delicious with oats, pancakes, waffles, French toast, and more!



*Recipe as written makes ~1 cup strawberry compote.
*Adapted from our Simple Berry Compote and How to Make Chia Pudding.
*Nutrition information is a rough estimate calculated with all of the strawberry compote and with half almond milk and half canned light coconut milk.

Nutrition (1 of 4 servings)

Serving: 1 (half cup) serving Calories: 194 Carbohydrates: 24.1 g Protein: 4.1 g Fat: 9.8 g Saturated Fat: 3.4 g Polyunsaturated Fat: 5 g Monounsaturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 38 mg Potassium: 245 mg Fiber: 8.5 g Sugar: 12.7 g Vitamin A: 3 IU Vitamin C: 40 mg Calcium: 233 mg Iron: 3.7 mg

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My Rating:

  1. Georgia Thompson says

    This looks amazing ! I have a question though – what is the white fluffy topping used n the video? looks like cottage cheese?

  2. Meri Schroeder says

    Love it – this is my kind of summer breakfast or dessert. The flavor and texture combo is perfect. I mashed my strawberries with a potato masher, but still left it a little chunky – just helped move the process along a little faster. Very Insta-worthy – so of course I posted it:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Meri! Thank you so much for the lovely review and for sharing on Insta! xo

  3. lola says

    i recently made this for an office breakfast and it was a HIT! i made a few adjustments to the recipe (added turmeric and fresh grated ginger to the pudding) to build on the matcha’s earthy vibes. great recipe! will definitely add this to my breakfast meal prep rotation.

  4. moni says

    Simply delicious! I made it twice in a row, I also took it to my colleagues for breakfast. It was a great success.
    The only thing is that my chia pudding did not have the bright green colour you have on the photos. Do you know what could be the reason?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Moni! A few things that could help: 1) using a very vibrant matcha powder, preferably ceremonial grade, 2) adding the full amount (2 tsp), and 3) using a very white, light, dairy-free milk since a tan/yellowy tone could make the color more muted. Hope that helps!

  5. Lynn says

    THIS IS DELICIOUS! And just so darn much FUN!

    Easy and quick to make, and looks sooooo adorable in a small glass Ball jar. I used organic frozen strawberries because that’s what I had, otherwise made exactly as directed. GREAT recipe, will make again (and again!)


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks for the lovely review, Lynn. We’re so glad you enjoy this recipe!

  6. Shelly Rolf says

    This was insanely delicious! I never knew compote was so easy to make. I made extra and topped my plain yogurt with it. The chia pudding was good enough by itself but the compote took it to the next level.

    I was out of lemon juice the second time I made this so I used lime juice in the compote. I liked it better than lemon.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review and for sharing your modifications, Shelly!

  7. Richie Bernstein says

    Wondering if honey is good replacement for maple syrup, especially in the compote since maple syrup has tendency to burn and get sticky?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Richie! Honey could work in the compote, however, we don’t think it will incorporate into the chia pudding very well!

    • Shelly Rolf says

      Richie, I didn’t have any problems with the maple syrup burning. The strawberries create a lot of liquid as they break down so nothing sticks.

  8. Kinara Fender says

    I made this for breakfast and it was fantastic! I didn’t have a creamy, fatty milk like cashew or macadamia, so I added a bit more oat milk to make it creamier. I only had frozen strawberries so I threw some in a pot with honey, lemon, and cornstarch slurry, then mashed it a bit with a potato masher. It all turned out so great and was easy to adapt to what I had on hand.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Kinara!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! Preferably whole milk for a similar creaminess to almond + coconut milk.

  9. Deb Turcotte says

    Mix the matcha powder with the vanilla first before adding milk and maple syrup and you solve the problem of lumps!

  10. Trina says

    This was delicious. I used Zen basil seeds, I am nobody to them, because I have trouble digesting chia seeds.
    Thank you,

  11. Kajoh says

    Looks gorgeous! I can’t wait to try it – although 2 tablespoons per serve of chia is a bit much for my tummy…do you think half chia, half rolled oats would work? Thanks for your recipes, they are the best combination of tasty, nutritious and lovely to look at.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kajoh, we haven’t tried it, but think it could work! Let us know if you do some experimenting! Thanks so much for your kind words and support!