How To : Overnight Matcha Chia Pudding
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Vegan, Gluten Free, Soy Free, Dairy Free
Prep Time: 3 minutes | Refrigerate: min. of 4 hours
Makes: 3 Small Mason Jars
Ingredient List:
2 cups Coconut Milk*
1/2 tsp Matcha
1/2 cup Chia Seeds
Instructions:
Mix Coconut Milk, Matcha, and Chia seeds together until there are no dispersed chunks. If you have access to a blender bottle, utilize this for blending purposes. After evenly blending, pour into mason jars and place in refrigerator for at least four hours; if you are able, store them overnight for a breakfast ready treat. Once you are ready to eat one of the servings, feel free to garnish it with berries, shredded coconut, or seeds. My favorite is chopped strawberries or blueberries! Each jar will keep for up to seven days if kept refrigerated. Enjoy!
*Note: If you have a nut allergy, oat milk or quinoa milk or flax milk are great alternatives to a nut milk. If you are not a fan of coconut milk, feel free to swap out with another nut milk if nuts are not a problem for you.