Dessert

Blueberry Matcha Chia Pudding Recipe

ByElena Hart April 7, 2026April 7, 2026

Introduction

This Blueberry Matcha Chia Pudding is a vibrant and nourishing breakfast or snack option. Combining antioxidant-rich matcha with creamy chia pudding and sweet blueberry compote, it offers a delicious balance of flavors and textures that’s both refreshing and satisfying.

A close-up of a clear glass filled with three distinct layers: at the bottom, a deep purple, smooth and slightly glossy fruit compote; in the middle, a thick green chia seed pudding with visible brown chia seeds giving a textured look; on top, a fluffy white cream layer with soft peaks; the dessert is garnished with fresh, plump blueberries resting on the cream layer. The glass is placed on a wooden surface, with a white marbled background softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Fairlife Skim Ultra Filtered Milk (16 fl oz)
1 1/2 cups Dannon Light and Fit Vanilla Greek yogurt (510 grams)

2 tbsp maple syrup (1 fl oz)
1 tsp vanilla

6 tbsp chia seeds (78 grams)
4 scoops Naked Nutrition Collagen Peptides Protein Powder (40 grams)

1 1/2 tsp matcha powder
1 1/2 cups frozen wild blueberries (200 grams)
1 tbsp maple syrup (1/2 fl oz)

1 tsp lemon juice
1 pinch salt

Instructions

Step 1: In a medium bowl, whisk together the milk, 2 tablespoons maple syrup, vanilla, collagen protein powder, and matcha powder until smooth. Stir in the chia seeds, then cover and refrigerate for 2 to 4 hours, or until the mixture thickens to a pudding-like consistency.

Step 2: While the chia pudding sets, combine the frozen blueberries, 1 tablespoon maple syrup, lemon juice, and salt in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer and cover. Cook for about 10 minutes, mashing the blueberries occasionally, until most have burst. Remove from heat and let cool.
Step 3: Once the pudding has set and the blueberry compote has cooled, assemble by layering the blueberry compote, chia pudding, and Greek yogurt into 4 jars or serving glasses. Optionally, drizzle with honey and sprinkle granola on top before serving.

Tips & Variations

Use fresh blueberries instead of frozen if in season for a brighter flavor.

Adjust the sweetness by adding more or less maple syrup according to your preference.
For a vegan version, substitute collagen protein powder with plant-based protein and use plant-based yogurt.
Let the chia pudding soak overnight for an even creamier texture.

Storage

Store the assembled pudding jars in the refrigerator for up to 3 days. Keep toppings like honey and granola separate until ready to serve to maintain their texture. Reheat is not recommended; enjoy chilled for the best experience.

How to Serve

The image shows two clear glass cups placed on a wooden board with silver spoons next to them. Each cup has three layers: the bottom layer is a dark purple, jelly-like texture, the middle layer is green chia pudding with visible seeds, and the top layer is white cream or yogurt with three fresh blueberries placed on top. Some blueberries are also scattered on the white marbled surface in the background, which is softly blurred along with white flowers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chia pudding without protein powder?

Yes, you can omit the collagen peptides if you prefer. The pudding will still set and taste great, though it will have slightly less protein.

How long does it take for the chia seeds to thicken the pudding?

Chia seeds typically take 2 to 4 hours in the refrigerator to absorb liquid and form a pudding-like texture. For a thicker consistency, it’s best to let it sit overnight.