I absolutely love a grab-and-go breakfast. They eliminate the chance of eating something bad on the run when there are no healthy options. Like overnight oats, chia pudding is a great choice. It’s easy to make the night before in a mason jar and ready to toss in your bag in the morning. My daughter doesn’t like the texture of whole chia seeds, so I have started to use the ground version. It thickens in the same way as the whole seeds without the seeded consistency. I’ve added matcha to this version to amp up the health benefits and love the beautiful green color it creates. You can top this in the morning with any fruits, nuts, or nut-butters you like. I think blueberries, cashews, coconut, and cinnamon go very well with the grassy matcha flavor. I hope you’ll give my Matcha Chia Pudding a try and let me know what you think. Don’t forget to post pics and tag @livlight_ and #livlight!
Ingredients:
- 1 cup unsweetened vanilla almond milk (I use homemade or Califia Farms)
- ¼ cup ground chia seeds
- 1½ tsp matcha (I use Encha brand)
- 1-2 tsp pure maple syrup (depending how sweet you like it)
Directions:
Combine all ingredients in a mason jar and shake well to combine. Place in the fridge. After about 30 minutes, shake once more to ensure that the chia gets evenly distributed and doesn’t all clump together. Refrigerate for a few more hours or overnight.