Strawberry Matcha Layered Chia (Printable Version)

Creamy chia pudding layered with fresh strawberry and matcha for a refreshing, nourishing treat.

# What You'll Need:

→ Chia Pudding Base

01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon vanilla extract

→ Strawberry Layer

05 - 1 1/2 cups fresh strawberries, hulled
06 - 1 tablespoon fresh lemon juice
07 - 1 tablespoon maple syrup or honey

→ Matcha Layer

08 - 1/2 cup coconut yogurt or Greek yogurt
09 - 1 teaspoon matcha green tea powder
10 - 1 tablespoon maple syrup or honey

→ Toppings

11 - Fresh strawberries, sliced
12 - Toasted coconut flakes
13 - Granola

# Directions:

01 - In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract. Stir thoroughly, allow to rest for 10 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until achieving desired thickness.
02 - Combine fresh hulled strawberries, lemon juice, and maple syrup in a blender. Process until completely smooth with no visible fruit chunks. Transfer to a container and refrigerate until assembly.
03 - Whisk together coconut yogurt, matcha powder, and maple syrup in a small bowl until uniform in color and texture with no visible powder streaks.
04 - Divide chia pudding evenly among 4 serving jars as the first layer. Top with an equal portion of strawberry puree as the second layer, followed by matcha yogurt as the final layer. Repeat layering sequence if jars allow.
05 - Crown each jar with sliced fresh strawberries, toasted coconut flakes, and granola as desired. Serve immediately while chilled.

# Expert Advice:

01 -
  • It looks Instagram-worthy but takes barely any real cooking time—just layering and patience.
  • The texture contrast between creamy chia, thick yogurt, and tart fruit puree keeps each spoonful interesting.
  • Once assembled, it sits quietly in the fridge waiting for you, perfect for grab-and-go mornings or when guests arrive unexpectedly.
02 -
  • The chia base must sit for the full four hours or it stays too thin and won't hold its layer—rushing this step is the reason some jars turn into soup.
  • Sifting the matcha powder is non-negotiable if you want that velvety texture instead of gritty green specks that float around.
03 -
  • Toast your own coconut flakes in a dry pan for two minutes if you have fresh ones—they become golden and crispy instead of staying pallid and sad.
  • Blend your strawberry layer a few hours ahead so the vibrant color sets and becomes more jewel-toned, which makes the jars look even more beautiful.
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