I’ve been on a bit of a matcha kick lately, ever since I tried my first matcha almond milk latte at a great little coffee shop. I love the earthiness of the green tea flavour combined with the creamy almond milk. I created this twist on a traditional chia pudding when I wanted to make a grain-free pre-run breakfast for myself. I like that the matcha is full of antioxidants and gives you that little bit of caffeine to help with a strong workout, without the big crash. And the chia is packed with plant based omega-3s and protein, providing sustained energy and great fuel for athletes. It makes a very convenient breakfast too, which is always an added bonus.
¾ – 1 cup vanilla almond milk (use less liquid for thicker pudding)
¼ cup chia seeds
1 tsp. maple syrup (or more to taste)
1 tsp. matcha powder
Whisk ingredients together in a mason jar. Cover with lid and place in the refrigerator overnight. Shake or stir it a few times to distribute the chia seeds after an hour or so of time in the fridge. The next morning it will be thick like a pudding. Enjoy it topped with shredded unsweetened coconut flakes, fresh berries, and sliced banana. For a chocolate fix, add a few cacao nibs.