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!
Servings 2 Servings
For the Chia Layer:
- 1 C Non Dairy 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
- Seasonal Fruit
- Cocoa Nibs
- Hemp Heart
- Maple Syrup
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.
Calories: 184kcal | Carbohydrates: 18g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 63mg | Potassium: 253mg | Fiber: 8g | Sugar: 7g | Vitamin A: 614IU | Vitamin C: 8mg | Calcium: 307mg | Iron: 3mg