Kiwi chia pudding with matcha is a fresh, lightly tangy breakfast made by blending ripe kiwis with nut milk, a touch of honey, lime juice, and a small amount of matcha, then stirring in chia seeds and letting it set overnight. It's one of the easiest make-ahead breakfasts you can keep in the fridge all week.
I love kiwis and could easily eat them every day. Of all the chia pudding combinations I rotate through during the week, this kiwi matcha version is probably my favorite. It's zesty and bright, similar to my lemon chia pudding, but the matcha adds a subtle earthy note that grounds all that citrusy tang in a really satisfying way.
The whole thing comes together in about 10 minutes — blend, stir, refrigerate. If you're new to chia pudding, my guide on how to make chia seed pudding covers the basic ratio and method.
Why You'll Love This Recipe
- Made in 10 minutes: Blend the base, stir in the chia seeds, and refrigerate. That's the whole recipe. It's genuinely one of the easiest breakfasts you can prep ahead.
- Naturally sweet and tangy: Fresh kiwi and lime juice give it a bright, fruit-forward flavor that feels refreshing even first thing in the morning.
- A matcha twist: A small amount of matcha adds a subtle earthy depth and a gentle caffeine boost — just enough to make it feel a little special without overpowering the kiwi.
- Meal prep friendly: Make a full batch on Sunday and eat it all week. It keeps beautifully in the fridge for up to 5 days.
Kiwi Chia Pudding Ingredients
- Fresh Kiwi Fruit: Use two ripe kiwis for a vitamin C kick. Ripe kiwi is sweeter and blends more smoothly. Look for ones that give slightly when pressed. This fruit is also rich in Vitamin E and K, with an impressive nutrient profile. Plus, they add a natural sweetness to the pudding.
- Matcha powder: Just one teaspoon is enough to add that earthy green tea note without overwhelming the fruit. Use a good culinary-grade matcha for the best flavor and color.
- Honey: A small amount to round out the tartness of the kiwi and lime. Adjust to your taste — some kiwis are sweeter than others.
- Lime juice: Freshly squeezed from one lime. It complements the kiwi beautifully and mellows the earthy edge of the matcha.
- Nut milk: Use an unsweetened, creamy variety. Cashew, walnut, or hazelnut milk all work wonderfully here and blend smoothly with the kiwi.
- Chia seeds: Chia seeds absorb the liquid and expand into that signature thick, pudding-like texture as the mixture chills.
- Optional toppings: Fresh kiwi slices, shaved dark chocolate or chocolate chips, coconut flakes, or a dollop of coconut yogurt. The dark chocolate in particular is worth it — a little bitterness cuts the tangy sweetness really nicely.
How to Make It
- Blend the base: Add the peeled kiwis, nut milk, matcha powder, honey, and lime juice to a blender. Blend until completely smooth and bright green.
- Stir in the chia seeds: Pour the blended kiwi mixture into a bowl or jar and stir in the chia seeds until evenly distributed. Let the mixture sit at room temperature for 2 to 5 minutes, then stir again thoroughly to break up any clumps that may have settled at the bottom. This second stir is important; it prevents the seeds from clumping together as the pudding sets.
- Chill and serve: Transfer the pudding to a mason jar or individual airtight containers, cover, and refrigerate for at least 2 hours, or overnight for the best texture. When ready to serve, give it a good stir, spoon into cups, and top with fresh kiwi slices and any other toppings you like.
Meal prep note: You can also make a plain batch of chia pudding separately and stir it into the kiwi mixture when you're ready to eat. This lets you control the consistency on the spot.
Top Tips
- Stir twice before refrigerating: Once right after mixing in the chia seeds, and again 5 minutes later. This is the single most important step for avoiding a lumpy pudding.
- Use ripe kiwis: The riper the kiwi, the sweeter and smoother the blend. Underripe kiwis can make the pudding a little too tart and don't blend as cleanly.
- Adjust sweetness after blending: Taste the kiwi base before adding the chia seeds and adjust the honey to your liking. Different kiwis vary quite a bit in natural sweetness.
- Portion it out: Chia pudding is filling and high in fiber. Half a cup per person is a satisfying serving for breakfast. I like to divide the batch into individual jars so it's ready to grab from the fridge all week.
- Matcha is optional but worth it: If you're new to matcha, start with half a teaspoon. It adds energy and a lovely green color without much flavor at that amount.
Variations & Substitutions
- Skip or swap the matcha: Leave it out entirely for a pure kiwi chia pudding, or substitute spirulina for a different kind of earthy green note.
- Milk options: Any plant-based milk works here. Full-fat coconut milk gives the creamiest result; oat milk is a lighter option.
- Sweetener swap: Maple syrup works just as well as honey and keeps it fully vegan.
- Citrus swap: No lime? Fresh lemon juice is an easy substitute and works just as well with the kiwi.
Storage
Store the kiwi chia pudding in an airtight container in the refrigerator for up to 5 days. Stir before serving, as the pudding thickens further as it sits. Add a small splash of nut milk to loosen it if needed.
More Chia Pudding Recipes To Try Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! — Mariska
📖 Recipe
Kiwi Chia Pudding With Matcha
Mariska RamondinoThis simple Kiwi Chia Pudding recipe combines the tangy sweetness of fresh kiwis, the health benefits of chia seeds, and the energizing boost of matcha powder. Perfect for a quick breakfast or a healthy snack, this pudding is packed with fiber, antioxidants, and delicious flavors.
Equipment
- 1 Blender
Ingredients
To Make The Chia Chia Pudding
- 1 cup nut milk (225 ml) I prefer cashew, walnut, or hazelnut milk
- 2 kiwis peeled
- 1 teaspoon matcha powder
- 2 tablespoons raw honey
- Juice from one lime
- 6 tablespoons chia seeds 65 grams
Optional For Serving
- Fresh kiwi slices
- Dark chocolate shavings or chocolate chips
Instructions
- Blend milk, kiwis, matcha powder, honey, and lime juice in a blender until smooth.1 cup nut milk (225 ml), 2 kiwis, 1 teaspoon matcha powder, 2 tablespoons raw honey, Juice from one lime
- Stir the chia seeds in the kiwi-milk mixture until well combined. Let it sit for 2 to 5 minutes at room temperature.6 tablespoons chia seeds
- Give it another stir to break up any clumps of chia seed that might have developed—especially at the bottom.
- Transfer to a mason jar(s) with a lid or airtight container and store it in the fridge for about 30 minutes or until it has a nice, thick, pudding-like consistency. Some like the texture better after resting it for 2 hours in the fridge.
- You can also let it sit overnight in the refrigerator (best for meal prepping).
- When ready to consume, give it a good stir and take out what you need. Serve with extra slices of fresh kiwi fruit and dark shaved chocolate or chocolate chips (optional).
Notes
Storage: Store any leftover kiwi chia pudding in an airtight container or divide it into single-serve containers for up to 5 days.
Consume in moderation: Chia seed puddings are very filling and high in fiber. I count about ½ cup per person for daily consumption.
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Nutrition (% Daily value)
Serving: 1Calories: 176kcal (9%)Carbohydrates: 27g (9%)Protein: 4g (8%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 4gMonounsaturated Fat: 0.4gTrans Fat: 0.03gSodium: 35mg (2%)Potassium: 187mg (5%)Fiber: 8g (33%)Sugar: 16g (18%)Vitamin A: 222IU (4%)Vitamin C: 34mg (41%)Calcium: 204mg (20%)Iron: 2mg (11%)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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