I really couldn’t imagine a more perfect way to start the morning. You see, in my world there are two components of a balanced breakfast: a bowl of matcha (powdered green tea) and a bowl of chia pudding. One day I asked myself what would happen if I fused the two together into one awesome bowl of breakfast bliss, and this was the result.
This pudding is packed with plant-based omega-3’s from the chia, antioxidants from both the chia and matcha, the caffeine of a cup of coffee (without the acid), protein, and fiber. Also, it happens to be really delicious. This is truly a one-bowl breakfast that meets every need under the sun. Start your morning with this and it’s impossible to have a bad day.
Makes 1 big bowl
- 2 tablespoons chia seeds
- 1 cup almond milk
- 1 tablespoon rolled oats
- 1 tablespoon lemon juice
- 1-2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon matcha powder
Most chia pudding recipes simply call for the whole chia seeds to be added right into the pudding. As the seeds absorb the liquid, they turn into a gel and create the pudding texture. This works well enough, but I actually like to blend the seeds right into the pudding. Why? Not only is the texture more smooth, but you’re also potentially unlocking more nutrients by breaking up the seeds. Having said that, whole seeds do look appealing in the pudding and they add a nice texture. Thus, to create the best of both worlds, we’re blending half of the seeds with the other ingredients and then stirring in the other half as whole seeds. Make sense?
Measure one tablespoon of the chia seeds into a blender along with all the other ingredients – almond milk (or your favorite non-dairy milk), rolled oats, lemon juice, maple syrup (to taste), vanilla, and the matcha powder.
Transfer the pudding to a bowl and now stir in the other tablespoon of whole chia seeds. Place in the refrigerator, covered with plastic wrap, for at least 3 hours until it gels into the perfect pudding consistency.
To serve, top with a dusting of matcha powder and a drizzle of maple syrup.
Tip: I love making this one as an “overnight” chia pudding – pop in the fridge before bed and your breakfast (and tea!) will be ready when you wake up 🙂