Strawberry Matcha Layered Chia

Last summer, I was scrolling through my phone at a café when a server set down a tall glass jar with these gorgeous jewel-toned layers—strawberry pink bleeding into creamy white, topped with a soft green that made me stop mid-bite of my sandwich. I asked what it was, and when she described the matcha and chia and strawberry all living together in perfect harmony, I knew I had to recreate it at home. That first attempt happened on a lazy Sunday morning when I had nowhere to be but my kitchen, and somehow those four little jars felt like I'd brought that café magic straight to my counter.

My roommate walked into the kitchen one morning and gasped at the line of four jars catching the light on the shelf. She asked if they were fancy enough to be dessert, and honestly, I served them that way at a dinner party the following week—nobody questioned why a "breakfast" was the grand finale. Watching people carefully layer their spoons through those colors, hesitating at which part to eat first, reminded me that the best dishes are the ones that make people slow down.

Ingredients

• Chia Seeds (1/2 cup): These tiny seeds absorb liquid and swell into a pudding base with almost no effort—make sure to stir after ten minutes so they don't all clump at the bottom.
• Unsweetened Almond Milk (2 cups): Any plant milk works beautifully, but almond is subtle enough not to compete with the other flavors; oat milk makes it richer if you prefer that.
• Maple Syrup or Honey (2 tbsp plus more for other layers): Pick one and stick with it for consistency—honey adds subtle floral notes if you're reaching for that.
• Vanilla Extract (1 tsp): A small splash that somehow makes everything feel more cohesive and rounded.
• Fresh Strawberries (1 1/2 cups): The riper and more fragrant they are, the less extra sweetening you'll need—taste as you blend and adjust from there.
• Lemon Juice (1 tbsp): This brightens the strawberry layer and prevents it from tasting cloying; it's the detail that makes people wonder what your secret is.
• Coconut Yogurt or Greek Yogurt (1/2 cup): The matcha layer's foundation—coconut gives it vegan cred while Greek adds protein and tang.
• Matcha Green Tea Powder (1 tsp): Sift it into the yogurt rather than just stirring so you avoid those stubborn green clumps that refuse to dissolve.
• Optional Toppings (Sliced Strawberries, Toasted Coconut Flakes, Granola): Save the most vibrant berries for the very top because they're what people see first and remember longest.

Instructions

Make the Foundation:

Whisk together chia seeds, almond milk, maple syrup, and vanilla in a medium bowl—the mixture will look loose and hopeful at this point. After ten minutes, whisk again to break up any clusters, then cover and let it sit in the fridge for at least four hours or overnight, until it transforms into something thick and spoonable.

Blend the Strawberry Layer:

Pour your fresh strawberries, lemon juice, and maple syrup into a blender and let it run until the mixture is completely smooth and vibrant pink. If it seems too thick to pour, thin it with a splash of almond milk, but remember it will stay thick enough to hold its layer.

Whisk the Matcha Moment:

Spoon coconut yogurt into a small bowl and sift the matcha powder over it slowly while whisking—this prevents lumps and gives you that even, dreamy green color. Once it's smooth, sweeten with a touch of maple syrup and taste it; matcha is grassy and needs sweetness to balance.

Assemble with Care:

Into each clean jar, spoon an even layer of chia pudding first, then the strawberry puree, then the matcha yogurt—if your jars are tall, repeat the layers for drama. Press everything down gently and watch the colors settle into their own sections.

Top and Chill:

Crown each jar with fresh strawberries, toasted coconut, or granola if you're using them—these add texture and visual punch. Serve chilled straight from the fridge, or let them sit overnight so all the flavors meld together.

Save

My sister brought her three-year-old over one afternoon, and while the adults were talking, I watched him stare at his jar like it was a science experiment. He asked why the strawberry stayed on top instead of mixing with everything, which led to a fifteen-minute conversation about density and layers that neither of us expected from a breakfast jar. That moment made me realize these little vessels hold more than just food—they hold curiosity and wonder.

The Magic of Matcha in Morning Rituals

Matcha arrived in my kitchen as this trendy powder I was skeptical about, but once I mixed it into something creamy, it stopped being a trend and became a ritual. There's something calming about knowing you're sipping or eating actual green tea leaves, ground fine and ceremonial, even when it's disguised in a yogurt layer. The gentle bitterness paired with sweet strawberry creates this moment of balance that coffee could never quite achieve for me.

Why These Layers Actually Work Together

Each layer in this jar has a job—the chia anchors you with omega-3s and fiber, the strawberry wakes up your taste buds with brightness and tartness, and the matcha brings calm green earthiness. When you eat them all together in one spoonful, they create this conversation between sweet, tart, creamy, and subtle that feels sophisticated without any of the fuss. It's like the three best flavors finally agreed to be in the same room.

Making These Jars Your Own

Once you nail this version, the beauty is how flexible it becomes—swap the strawberries for mango and suddenly you're in a tropical mood, or use blueberries if you want something deeper and more mysterious. The chia base stays constant while everything else can shift based on what's in season or what called to you at the market that morning. Think of this recipe as a template rather than a law, and have fun bending it.

• Make these up to three days ahead, which means you can assemble Sunday night and eat like royalty all through Wednesday morning.
• If your matcha powder has been sitting in the cabinet for months, do a smell-check—it should be bright and fresh, not dusty or bitter.
• Glass jars with lids make these feel fancy, but any container works perfectly fine for eating at home.

Save

These jars have become my go-to when I want to feel like I've done something special without actually spending much time at the stove. There's something about eating food that looks this beautiful that makes the whole day feel a little more intentional.

Recipe FAQs

→ How do I make the chia pudding base?

Whisk chia seeds with almond milk, maple syrup, and vanilla extract. Let rest for 10 minutes, whisk again, then refrigerate for at least 4 hours to thicken.

→ Can I use other fruits instead of strawberries?

Yes, berries like blueberries or tropical fruits like mango work well as alternatives for the fruit layer.

→ What type of yogurt is best for the matcha layer?

Coconut yogurt offers a creamy dairy-free option, but Greek yogurt can also be used for a tangier taste.

→ How should I assemble the layers?

Spoon chia pudding into jars first, add strawberry puree, then top with matcha yogurt. Repeat layers if desired and chill before serving.

→ Are there any common allergens in this dish?

This contains tree nuts from almond milk and coconut yogurt and may include dairy if using dairy-based yogurt. Check granola labels for gluten.