Strawberry Matcha Layered Chia (Printable Version)

Layered jars with creamy chia, sweet strawberry puree, and smooth matcha for a fresh start or snack.

# 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 - 1/2 cup sliced fresh strawberries
12 - 1/4 cup toasted coconut flakes
13 - 1/2 cup granola

# Step-by-Step Guide:

01 - Whisk together chia seeds, almond milk, maple syrup, and vanilla extract in a medium bowl until well combined. Allow mixture to rest for 10 minutes, then whisk again to prevent clumping. Cover and refrigerate for a minimum of 4 hours or overnight until the mixture reaches pudding consistency.
02 - Combine hulled strawberries, lemon juice, and maple syrup in a blender. Process until completely smooth and uniform in texture. Transfer to a container and refrigerate until assembly.
03 - Blend coconut yogurt, matcha green tea powder, and maple syrup in a small bowl, stirring until the mixture achieves an even green color and smooth consistency.
04 - Distribute chilled chia pudding evenly as the base layer in each of four serving jars. Add strawberry puree as the second layer, followed by matcha yogurt as the third layer. Repeat layering sequence if additional depth is desired.
05 - Crown each jar with sliced fresh strawberries, toasted coconut flakes, and granola according to preference. Serve immediately while chilled.

# Additional Tips::

01 -
  • No oven needed—just a blender and some patience while the chia seeds do their magic overnight.
  • Each layer tastes completely different, so you get texture and flavor variety in every bite instead of the same thing over and over.
  • They look so beautiful in clear jars that people assume you spent hours on them, but you actually spent about fifteen minutes.
02 -
  • Don't skip the second whisking of the chia pudding—I learned this the hard way when I made an entire batch that turned out grainy and separated.
  • Room temperature yogurt blends into the matcha powder way more smoothly than cold straight-from-the-fridge yogurt, so let yours sit out for ten minutes first.
03 -
  • Buy matcha from a reputable source because cheap matcha powder tastes bitter and chalky—splurge a little here because you're only using a teaspoon at a time.
  • If your chia pudding never thickens, your liquid-to-seed ratio might be off; add a tablespoon more chia seeds and wait another hour rather than drowning it in more sweetener.
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