Matcha Pistachio Chia Pudding

My favourite breakfast that truly nourishes

This Matcha Pistachio Chia Pudding with Raspberries is one of my absolute favourites. It stabilises blood sugar, keeps you full for hours, and supports calm mental focus. As a bonus, it combines two rituals in one: breakfast and matcha – one jar, one moment, everything you need to start your day well.

As a holistic nutritionist focused on weight management and metabolic health, I value recipes that are delicious, functional, and easy to integrate into daily life. This pudding ticks all the boxes.

Built around superfoods that work in synergy, it provides fibre, protein, healthy fats, and antioxidants to support satiety and long-lasting energy. The combination of chia seeds, ground flaxseed, pistachios, and yogurt helps regulate appetite and GLP-1, making it ideal for avoiding constant snacking and supporting weight management.

Unlike many sweet breakfasts, it does not cause energy crashes. Instead, it delivers steady fuel, mental clarity, and calm focus.

Chia seeds are the base of this pudding, providing soluble fibre that slows glucose absorption, supports gut health, and increases satiety. They are also an excellent plant-based source of omega-3. Ground flaxseed adds more fibre and omega-3s while supporting digestion and hormonal balance, creating a light but nourishing pudding.

Matcha is rich in antioxidants, especially EGCG, and provides sustained energy and focus thanks to L-theanine, without jitters. Pistachios bring natural sweetness, protein, and healthy fats, enhancing satiety without added sugar. Coconut yogurt adds creaminess and fats to further support fullness and blood sugar balance, while Greek yogurt can be used to increase protein content when desired.

A touch of maple syrup – around one teaspoon per portion – can be added if you prefer slight sweetness, keeping the recipe balanced and supportive.

Perfect for meal prep, this pudding can be made in advance and stored in the fridge for 2–3 days. It saves time on busy mornings, reduces decision fatigue, and ensures a nourishing breakfast or snack is always ready.

Matcha Pistachio Chia Pudding with Raspberries (serves 3)

For the pistachio coconut milk

• 60 g raw unsalted pistachios

• 30 g coconut flakes

• 360 ml coconut milk (unsweetened)

• 180 g thick coconut yogurt or Greek yogurt

• ½ tsp vanilla extract

• Pinch of sea salt

For the pudding base

• 3 tsp premium or ceremonial-quality matcha powder

• 180 ml lukewarm water

• 6 tbsp chia seeds

• 3 tbsp ground flaxseed

• Optional: 1–2 tsp maple syrup or honey

To serve

• Extra yogurt

• Fresh berries

• Crushed pistachios

• Flaked coconut

Method

Blend the pistachios, coconut flakes, coconut milk, yogurt, vanilla and salt until completely smooth and creamy.

Sift the matcha into a bowl, whisk it with half of the lukewarm water until smooth and frothy, then whisk in the remaining water.

In a large bowl combine the chia seeds and ground flaxseed. Pour in the pistachio coconut milk and the matcha mixture and stir very well.

Let the mixture rest for ten minutes, stir again. Divide the chia pudding into individual jars or cups. Cover and refrigerate for at least thirty minutes, ideally overnight, until thick and creamy.

Serve with extra yogurt, berries, pistachios and coconut.

This matcha pistachio chia pudding is a beautiful example of how food can be both pleasurable and deeply functional. It supports blood sugar balance, satiety, focus and calm energy, while fitting effortlessly into everyday life.

Start your day with this simple, delicious, and functional breakfast that combines superfoods for energy, focus, and satiety.

— Anna