Strawberry Matcha Layered Chia (Print View)

Creamy chia base with sweet strawberry puree and a delicate matcha layer in vibrant jars.

# Components:

→ 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

# Method:

01 - In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until combined. Let sit for 10 minutes, then whisk again to break up clumps. Cover and refrigerate for at least 4 hours or overnight until thickened to pudding consistency.
02 - Combine hulled strawberries, lemon juice, and maple syrup in a blender. Process until completely smooth. Transfer to a container and refrigerate until assembly.
03 - In a small bowl, whisk together coconut yogurt, matcha green tea powder, and maple syrup until smooth and evenly colored with no lumps.
04 - Divide chia pudding evenly among 4 serving jars as the first layer. Top with strawberry puree layer, followed by matcha yogurt layer. Repeat layers if additional height is desired.
05 - Top each jar with fresh strawberry slices, toasted coconut flakes, and granola as desired. Serve immediately or store chilled until ready to consume.

# Expert Advice:

01 -
  • They're stunning enough to impress guests but require zero cooking skills, just some whisking and layering.
  • The matcha gives you that calm focus, the strawberries taste like summer in every spoonful, and the chia keeps you satisfied for hours.
  • You can make them the night before and actually have breakfast ready when you're running late, which is basically a superpower.
02 -
  • Whisk your chia pudding twice during the soaking process or you'll end up with a layer of hard seeds at the bottom instead of an even, creamy texture throughout.
  • Don't skip the lemon juice in the strawberry layer; it's the difference between a bright, complex puree and something that tastes like sweet mush.
03 -
  • Toast your own coconut flakes in a dry skillet for exactly three minutes if you want them to taste nutty and golden instead of the papery texture they have in the bag.
  • Chill your jars for fifteen minutes before assembling if you want crisp, defined layers instead of them bleeding together slightly from temperature differences.
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