Strawberry Matcha Layered Pudding

There's something almost meditative about watching those chia seeds bloom into tiny translucent pearls, transforming from hard specks into something plush and alive. I discovered this layered jar version while experimenting with matcha one lazy afternoon—tired of drinking it, curious about baking with it, I ended up creating something that looked so striking I almost didn't want to eat it. The combination of earthy matcha, bright strawberry, and creamy chia felt like accidentally stumbling onto something intentional.

I made these for a friend who was recovering from surgery, mostly because she couldn't chew much but needed actual nutrition. Watching her face light up when she realized she could enjoy something beautiful and nourishing at the same time—that's when I understood why these jars matter. It wasn't about the Instagram moment; it was about feeling cared for through something thoughtful.

Ingredients

• Chia seeds: These tiny powerhouses absorb liquid and plump up into a pudding that's nothing short of alchemy—don't skip the two-stage whisking or you'll end up with grainy bits.
• Unsweetened almond milk: Use whatever milk you prefer here; the unsweetened base keeps things balanced since the other layers bring their own sweetness.
• Maple syrup or honey: Either works beautifully, though maple syrup gives a slightly deeper flavor if you're being picky.
• Vanilla extract: Just a teaspoon is all you need to tie the base layer together without overpowering.
• Fresh strawberries: Quality matters here since they're going raw; pick ones that smell like strawberries should.
• Lemon juice: This brightens the strawberry puree and prevents that flat, one-note sweetness that happens otherwise.
• Coconut yogurt: Greek yogurt works if you want tang, but coconut yogurt keeps everything plant-based and adds a subtle creaminess that feels luxurious.
• Matcha green tea powder: Source the ceremonial grade if you can; it makes a real difference in how smooth and vibrant the layer becomes.
• Fresh strawberries, coconut flakes, and granola: These toppings are optional but honestly, they're where the texture story finishes—crunch against cream is never wasted effort.

Instructions

Build your chia base:

Whisk the chia seeds with almond milk, maple syrup, and vanilla in a medium bowl, making sure everything is evenly combined. Let it rest for 10 minutes—this lets the seeds start absorbing—then whisk again to break up any clumps that formed.

Let time do the work:

Cover the bowl and refrigerate for at least 4 hours, though overnight is genuinely better. You want a thick, pudding-like consistency that holds its shape when you spoon it.

Puree the strawberries:

Combine fresh strawberries, lemon juice, and maple syrup in a blender and blend until completely smooth with no visible seeds. Refrigerate this until you're ready to assemble.

Mix your matcha layer:

In a small bowl, whisk the coconut yogurt with matcha powder and maple syrup until the powder is fully dissolved and the color is an even, beautiful green. A few moments of whisking prevents those stubborn matcha specks.

Assemble the layers:

Spoon a generous layer of chia pudding into the bottom of each jar first, then the strawberry puree, then the matcha yogurt. If your jars are tall, repeat the layers for drama.

Top and chill:

Add sliced strawberries, toasted coconut, or granola on top, then refrigerate until ready to serve. These actually taste better the next day as flavors settle.

Save

My partner walked into the kitchen one morning, saw these jars lined up on the shelf, and asked if I'd started a café. There's something about the visual of those distinct layers—cream, pink, green, repeat—that makes breakfast feel like an occasion rather than an obligation. That's the actual magic here.

Making It Your Own

The strawberry-matcha combination is lovely, but this formula works with almost any fruit. Blueberries create a deep purple that's moody and sophisticated; mango brings tropical brightness and pairs surprisingly well with matcha's earthiness; even blackberries give you this jewel-tone effect that catches light beautifully. I've made versions with different yogurt flavors too—vanilla yogurt instead of matcha creates a simpler but no less satisfying three-layer moment.

Storage and Make-Ahead Strategy

These jars are genuinely designed for making ahead, which is part of their charm. The chia pudding base keeps for about five days in the fridge, the strawberry puree lasts just as long, and the matcha yogurt layer stays fresh for several days too. You can either layer everything Sunday night for grab-and-go mornings, or prepare the components separately and assemble fresh when you want them.

The Ritual of Eating These Slowly

There's something worth noting about how eating from a jar changes the experience. Each spoonful collects all three layers if you're patient, creating this moment of flavor and texture interaction that feels intentional. You don't have to eat these slowly, but the ones I remember most are the ones I did. The matcha-forward mornings when I'd sit outside with coffee and take my time, letting each layer tell its part of the story. It's permission to move slower through breakfast, which honestly, most of us need.

• Make these ahead but eat them when you have time to actually taste them—rushing them feels wasteful.
• Layer them in jars with wide openings so you can get your spoon in at interesting angles.
• Don't skip the toppings; the textural contrast between creamy layers and crispy granola or coconut is where the whole thing comes together.

Save

These jars remind me that the most satisfying breakfasts are the ones that look like you spent hours on them but actually took minutes. Serve cold, enjoy them for exactly what they are, and maybe share one with someone who needs a little extra care on their plate.