Strawberry Matcha Layered Chia

Last summer, I was scrolling through my phone at a cafe when I noticed someone photographing their breakfast—these impossibly gorgeous layered jars that looked like edible art. I couldn't stop staring at the way the creamy white, vibrant pink, and soft green swirled together. That afternoon, I decided to recreate it at home, and what started as a visual experiment became my absolute favorite thing to make when I want breakfast to feel like a tiny celebration.

I made these for my roommate's birthday brunch, and watching her open the fridge to find four jewel-toned jars waiting was worth every minute of prep. She took approximately forty photos before actually eating one, which tells you everything about how these look sitting there catching the light.

Ingredients

• Chia seeds: These tiny powerhouses absorb liquid and transform into something creamy and pudding-like, but here's the secret—whisk them twice during soaking or you'll end up with a lumpy situation.
• Unsweetened almond milk: Keep it unsweetened so you control the sweetness level and the flavors stay clean and bright.
• Maple syrup or honey: Use whichever you prefer, though maple syrup feels more sophisticated in these jars.
• Vanilla extract: Just a touch to make the chia pudding taste like something more than seeds and milk.
• Fresh strawberries: Hunt for ones that are ripe and fragrant—they make all the difference between a pretty jar and one that tastes incredible.
• Lemon juice: This brightens the strawberry layer so it doesn't taste one-dimensional and adds a gentle tartness.
• Coconut yogurt: The matcha layer needs something creamy to work with, and coconut yogurt creates this dreamy pale green that's almost too pretty to eat.
• Matcha green tea powder: Buy the good stuff if you can—the flavor is earthier and less bitter, and it makes the color pop.
• Toppings: Fresh strawberries, toasted coconut flakes, and granola are optional but honestly they're where the whole thing comes together texture-wise.

Instructions

Build your chia pudding base:

Whisk chia seeds, almond milk, maple syrup, and vanilla together in a bowl until everything looks combined. After 10 minutes, whisk it again hard—this breaks up any clumps that are forming and gives you that smooth, spoonable texture. Refrigerate for at least 4 hours, ideally overnight, until it's thick and pudding-like.

Blend the strawberry puree:

Throw your ripe strawberries, lemon juice, and a tablespoon of maple syrup into the blender and let it run until everything's completely smooth. Taste it and add more sweetness if you want—this is your moment to adjust it exactly how you like it.

Make the matcha layer:

In a small bowl, whisk your coconut yogurt with matcha powder and maple syrup until the color is even and there are no little matcha clumps hiding at the bottom. The matcha should taste slightly earthy and sweet, not bitter or chalky.

Layer with intention:

Spoon about a quarter inch of chia pudding into the bottom of each jar, pressing it down gently. Follow with a strawberry layer, then matcha yogurt, then repeat if you want more drama—these jars are small enough that usually two rounds of layers looks perfect.

Crown them and chill:

Top with fresh strawberry slices, a handful of toasted coconut flakes, or a sprinkle of granola, then refrigerate until you're ready to serve. They actually taste better when they've sat together for an hour or so, allowing all the flavors to get friendly.

Save to Pinterest

A friend sent me a photo months later of these jars she'd made for her girlfriend, saying they'd become a weekend tradition. That's when I realized this recipe stopped being about how pretty they look and started being about the small joy of serving something beautiful to someone you care about.

Why These Jars Hit Different

There's something about eating straight from a jar that makes breakfast feel less formal, more like you're doing something kind for yourself. The layers mean you get to experience three distinct flavors and textures in every spoonful, which keeps it interesting in a way a bowl of plain pudding never could. The visual appeal is honestly the cherry on top—having these glowing green and pink jars in your fridge changes the whole energy of your morning.

Making Them Ahead

These are honestly perfect for meal prep because they keep beautifully in the refrigerator for up to three days, which means you can make a batch on Sunday and have fancy breakfast waiting all week. Just hold off on adding crunchy toppings until you're actually ready to eat them, or they'll get sad and soggy. The yogurt layer keeps everything moist and prevents the chia pudding from getting too thick while sitting.

Variations and Substitutions

Once you understand how these layers work, you can honestly substitute whatever you have on hand—blueberry puree instead of strawberry, regular Greek yogurt if coconut isn't your thing, or even a thin layer of almond butter for richness. The structure stays the same but the flavor becomes completely yours, which is kind of the whole point of cooking at home. I've even made a version with mango and a curried coconut yogurt that was unexpectedly incredible.

• Swap the strawberries for blueberries, mango, or raspberry puree and adjust the tartness to taste.
• Use regular Greek yogurt or any plant-based yogurt you prefer for the matcha layer.
• Experiment with matcha matcha ratio—less powder if you want it subtle, more if you love that earthy flavor front and center.

Save to Pinterest

These jars prove that the best foods are the ones that make you happy before you even taste them. Make them for yourself, make them for someone you want to impress, or just make them because you deserve something that looks this good waiting for you in the morning.

Answers to Recipe Questions

→ How do I prepare the chia base for the layers?

Whisk chia seeds with almond milk, maple syrup, and vanilla. Let it sit to thicken in the fridge for at least 4 hours or overnight.

→ Can I substitute strawberries with other fruits?

Yes, fresh blueberries or mango puree are excellent alternatives to create different flavor profiles.

→ What is the best way to layer the jars?

Start with the chia pudding base, add the strawberry puree, then the matcha yogurt. Repeat to desired layers and top with fresh fruit or granola.

→ How can I make this suitable for vegans?

Use plant-based yogurt and sweeteners such as maple syrup or agave instead of honey.

→ What toppings complement this layered dish?

Fresh strawberries, toasted coconut flakes, and crunchy granola add great texture and enhance flavors.