This high-protein matcha chia pudding combines cottage cheese, ripe banana and chia seeds into a thick, creamy breakfast that’s naturally sweetened and incredibly satisfying.
Unlike traditional matcha chia pudding recipes made with almond milk or Greek yogurt, I use whipped cottage cheese because I found yogurt made the pudding too runny, even after chilling. I wanted a thick, creamy pudding you could actually scoop with a spoon, not a thin, drippy one.
The cottage cheese blends completely smooth, adding extra protein, while the ripe banana provides natural sweetness and pairs beautifully with the earthy flavor of matcha. Containing approximately 17g of protein per serving, it’s an easy breakfast or snack that keeps me full for much longer than a traditional chia pudding.
Why Did I Create This Version Of Matcha Chia Pudding?
I absolutely love matcha, but I wanted something a little more filling than my usual chia puddings. After a few rounds of testing, this matcha chia seed pudding quickly became my favourite version, alongside my mango lime chia pudding. It’s an easy, nutrient-dense breakfast, full of protein, healthy fatty acids and antioxidants.
I first tried making it with Greek yogurt, thinking it would be the perfect creamy base. The flavour was lovely, but even after chilling in the fridge, the pudding stayed much thinner than I wanted. It turned out a bit more similar to my strawberry matcha smoothie bowl, which is not quite as thick. But this time I wanted it thicker, a proper pudding consistency.
So I swapped the yogurt for whipped cottage cheese, my trusted super-versatile ingredient in many of my high-protein recipes.
Cottage cheese has proven itself again.
It blends completely smooth, making the pudding thick, creamy, and much more satisfying, while naturally adding plenty of protein. Together with ripe banana for sweetness and chia seeds for texture, it turns into a breakfast that feels almost like a treat while still keeping you full for hours.
If you’re new to matcha, don’t worry. The banana softens the earthy flavour beautifully, making this a great first matcha recipe to try.
Why You'll Love This Matcha Chia Pudding Recipe
Thick and creamy
Unlike many chia pudding recipes made with milk or yogurt, this version is thick enough to eat with a spoon thanks to the blended cottage cheese and the chia seeds.
Naturally high in protein
Using cottage cheese instead of milk creates a breakfast that’s naturally much higher in protein without needing protein powder.
Naturally Sweetened
You can use maple syrup or honey to sweeten this pudding, but I prefer to use natural sweeteners like monk fruit, stevia, or pure allulose to keep the sugar low. These are my low-sugar sweeteners of choice in pretty much all my desserts; if you are wondering you can learn more about them in my sweetener guide.
Easy To Make
Just whip everything together with a blender except for the chia seeds, and you’ve got an easy no-cook breakfast in minutes.
Keeps You Full
Between the protein from cottage cheese and the fibre from chia seeds, this breakfast is surprisingly satisfying. You also get a little natural kick from the matcha powder, which contains a small amount of caffeine.
Ingredients
Cottage Cheese
Full-fat or low-fat cottage cheese both work well. But I personally prefer full-fat as it’s a bit more creamy and thick.
Don’t worry about the curds—they completely disappear once blended.
Matcha Powder
I normally use culinary-grade matcha fine powder for recipes like this. But if ceremonial-grade is what you already have at home, it will also work just fine.
Banana
The riper, the better. Perfect opportunity to use up those sad bananas that are sitting in your fruit basket, besides banana bread. Speaking of which, later, if you like, you can check out my cottage cheese banana bread too, especially if you have more than one sad banana and extra cottage cheese left over.
A ripe banana blends more smoothly and adds natural sweetness, meaning you’ll need less added sweetener.
Chia Seeds
I like soaking the chia seeds in a little water first.
It only takes five minutes but helps them hydrate evenly before being mixed through the pudding.
Hemp Seeds
These are completely optional but add extra protein, healthy fats, and a subtle nutty flavour. I’ve been throwing hemp seeds on top of everything these days; they are so healthy without the fuss.
How To Make Creamy Matcha Chia Pudding
Step 1: Prepare the chia seeds
Mix the chia seeds and water in a small bowl.
Set aside for 5–10 minutes while the seeds soften.
Step 2: Blend other ingredients
Meanwhile, add the cottage cheese, banana, matcha powder, sweetener, and hemp seeds to a blender.
Blend until completely smooth.
Step 3: Add the chia seeds
Stir the softened chia seeds through the blended mixture until evenly combined.
Step 4: Serve
Transfer to a serving bowl or jar.
Top with fresh banana slices, a sprinkle of hemp seeds and a light dusting of matcha before serving if you like.
My Recipe Testing Tips
I Prefer It Fresh
Because this recipe contains fresh banana, the bright green colour naturally becomes a little darker if left overnight in the fridge.
It still tastes just as delicious as a meal prep overnight, but if appearance matters to you, I recommend making it fresh.
Taste Before Adding More Sweetener
Every banana is different.
If yours is very ripe, you may find you don’t need any additional sweetener.
Blend Until Completely Smooth
Don’t stop blending too early.
The smoother the cottage cheese becomes, the creamier your finished pudding will be. Look for a cream cheese-like texture without any curds or clumps.
Frequently Asked Questions
Can I use Greek yogurt instead of cottage cheese?
Yes. Greek yogurt works well and still makes a delicious matcha chia pudding. However, during testing I found the consistency stayed much thinner, even after chilling in the fridge. Blended cottage cheese creates a thicker, creamier pudding while also adding more protein. If you do, add an exta tablespoon of chia seeds to thicken it up more.
What type of matcha is best?
I recommend culinary-grade matcha powder as it’s more affordable to buy and contrasts the flavor of banana better. Save ceremonial-grade matcha powder for drinking, where its more delicate flavour can really shine.
Is this pudding high in protein?
Yes. Per serving, this matcha chia pudding contains around 17g of protein per 244-calorie serving, mostly from cottage cheese and some from chia seeds.
Can I make it the night before?
You can, but I personally prefer eating it fresh. The banana naturally darkens overnight, giving the pudding a deeper green colour. The flavour doesn’t change much—it’s simply less vibrant visually.
Can I use maple syrup instead of monk fruit?
Absolutely. Maple syrup works well if you’re not trying to keep the recipe sugar-free. Start with a small amount, around a tablespoon, and adjust to taste.
High-Protein Matcha Chia Pudding
Equipment
Ingredients
- ½ cup cottage cheese full-fat or low-fat
- ½ medium ripe banana or one small one
- 1 tablespoon chia seeds
- 1 tablespoon water
- 1 teaspoon matcha powder
- ½ teaspoon pure monk fruit sweetener for a lower-sugar option, or maple syrup if you prefer
- 1 teaspoon vanilla extract
- 1 teaspoon hemp seeds optional
Instructions
- Stir the chia seeds and water together and leave for 5–10 minutes.
- Blend the cottage cheese, banana, matcha powder, vanilla sweetener and hemp seeds until smooth.
- Stir in the soaked chia seeds.
- Transfer to a bowl or jar and serve immediately, or chill for 30 minutes for a thicker texture.
- Finish with your favourite toppings.
Notes
Optional Toppings
- Banana slices
- Fresh fruit
- Hemp seeds
- Dusting of matcha powder
