Matcha Chia Pudding

Chia pudding is a staple for me and so many other people for a reason. It has to be one of the easiest breakfasts to prep of all time. Mix it up, toss it in the fridge, and you’ve got your first meal of the day ready to go for the next morning. It takes approximately two seconds to throw together and it’s easy to make a big batch so you’ve got it on hand all week long.

Not only is it easy to make, but chia pudding is also such a nutritious breakfast option. Chia seeds are packed with fibre, protein, healthy fats and tons of calcium, which many of us tend to be deficient in. Because of its winning combo it will keep you feeling satiated all morning long.

It’s also a real treat if, like me, you are leading a keto lifestyle, have it after your fast ends or as a pudding for a real treat.

The quality of your green tea is essential, it must be ceremonial grade matcha powder.

And I love to use Coyo Dairy Free Coconut Yoghurt with no additives or flavourings.

4tbsp Chia Seeds, black or white 250ml Unsweetened Non-Dairy Milk of choice 2tbsp Plain Coconut Yogurt - I like to use Coyo 1/2tsp Pure Vanilla Paste 2tbsp Pure Maple Syrup 1 Heaped tsp Ceremonial Grade Matcha

Optional Garnishes: coconut yogurt, fresh sliced strawberries or berries of choice, chopped almonds

Divide the chia seeds between two small jars or tupperware containers.

Divide the milk, yogurt, vanilla, maple syrup, and matcha between the jars/containers.

Close the lids tightly and shake the jars/containers for 10-20 seconds.

Place in the fridge to set for 1 hour.

After one hour, give the matcha chia pudding another good shake and place back in the fridge for another hour at minimum.

Once chilled and thickened into a pudding consistency, top with a dollop of coconut yogurt and fresh berries, nuts or enjoy as is!

ingredients

• Chia seeds

• Non Dairy Milk

• Coconut Yoghurt

• Vanilla Paste

• Maple Syrup

• Matcha