This nutritious matcha chia pudding breakfast treat is straightforward and effortless to make. You can prep it the day before, and overnight the chia seeds will expand into a tasty, chewy tapioca-like pudding. With toppings or without, it’s filling and delicious. You can make a few individual servings at a time in mini mason jars —they’ll keep in the fridge for up to three days, so you can have breakfast ready to go all week long.
Matcha Chia Pudding with Cacao
With over 200x the amount of calcium, 50x more iron, & 30x more vitamin C than regular whole leaf green tea, this matcha bowl is deceivingly nutritious and delicious!
- 2 cups almond, coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1.5 tsp organic matcha
- 1 tbsp cacao powder
- 6 tbsp chia seeds (Optional toppings: fresh fruit/berries, nuts, seeds, cacao nibs, honey, maple syrup)
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Whisk or blend everything except the chia seeds and other garnishes together.
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Place the chia seeds in a medium-size bowl, and pour the blended mixture over them, stirring well to mix. Cover and let sit overnight in the fridge.
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To serve, spoon the pudding into cereal bowls and dress up with raspberries, nuts, or seeds. You can also drizzle more maple syrup or sprinkle with cacao nibs.
Recipe from Cancer Hates Tea, by Maria Uspenski, © 2016 Page Street Publishing.
Photos by Ted AxelRod Photography.