This is a great breakfast or snack that you can prepare ahead of time and grab on the run. Chia pudding is super versatile – once you have the base of the chia seeds + nut milk of choice, you can add any sweeteners, fruit & other toppings as you want! I decided to try adding some matcha tea powder to these to give them a new flavor. I love matcha, but don’t drink it often because it has caffeine… and caffeine gives me migraines 🙁 However, I only used 1/2 of a single serve packet per each mason jar, so we will see how it goes!

Matcha has a ton of health benefits: It’s high in antioxidants, has cancer-fighting properties, it has L-Theanine which promotes a calm state of mind, boosts seratonin levels, increases metabolism, and fortifies the immune system. (Source: Here)

I like to refrigerate these overnight so they get to their ultimate gel-like consistency, but a few hours in the fridge should do the trick if you need them sooner. A good rule of thumb for chia pudding is 1:4 ratio of chia seeds and nut milk. I used these half pint mason jars and added ~3 TBSP per jar.

Overnight Matcha Chia Pudding

A tasty breakfast or on-the-go treat! This can be Whole30 compliant if you remove the maple syrup.
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  • 3 tbsp chia seeds
  • 3/4 cup nut milk (I used unsweetened almond) (Whole30 compliant brands are The New Barn, MALK, and Califia Farms Unsweetened)
  • 1 tsp 100% pure organic maple syrup
  • 1/2 packet Trader Joe's Matcha Green Tea single serve packet, about 1 tsp
  • Dash of cinnamon


  • Combine all ingredients in a half pint mason jar or other storage container with a lid. Shake/stir until combined. Refrigerate overnight (or for at least a few hours), then add whatever toppings you desire 🙂 Here I used grainfree granola, coconut shreds, and raw chunky almond butter. Enjoy!