Matcha Chia Pudding

A nourishing make ahead, grab-and-go breakfast for those fast-paced mornings. Use your favorite milk and have fun with the toppings! Matcha Chia Pudding is a blank canvas!

Course Breakfast

Cuisine American, Vegan

Diet Vegan, Vegetarian

Keyword Matcha Chia Pudding

Prep Time 10

Total Time 10

Servings Servings

Calories 184kcal

Author Traci York

Ingredients

For the Chia Layer:

1 C Milk I use Homemade Cashew Milk, 254g
2 tsp Pure Maple Syrup
1 1/2 tsp Encha Organic Matcha Latte Grade
1/4 C Chia Seeds 50g

For the Toppings:

Kasha aka toasted buckwheat groats
Banana
Seasonal Fruit
Cocoa Nibs
Hemp Heart
Maple Syrup

Instructions

In a lidded container, I use 8 oz Ball jars, add milk, maple syrup, Matcha and chia seeds. Shake vigorously to mix throughly. Allow to sit 10 minutes, shake jar again so the chia seeds don't stick together, then allow to set at least an hour and a half before serving. I typically leave mine overnight to be enjoyed the next day. Alternatively, if spooning the chia pudding into bowls instead of individual serving size jars, you can make it in one batch using a larger jar.
When ready to eat, top with desired fruit and/or other superfoods.
Chia pudding can be stored in a lidded container in the refrigerator for up to three days.

Nutrition