My Chia Seed Pudding Love Afair
It’s no secret that I’m having a personal love affair with Matcha Powder lately, so to feed my addiction, I’ve created a super tasty and SUPER healthy treat you can enjoy as a light breakfast or filling snack!
I love making chia seed “puddings.” No, it’s not a custard-based pudding. What gives it it’s thick pudding-like texture, is the addition of chia seeds that plump up when added to liquid. The result is almost like tapioca, except the chia seeds still have the tiniest little crunch to them.
And in case you aren’t familiar with chia seeds, chia seeds are an edible seed that contains healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. They don’t have much taste by themselves, but they absorb the flavors of whatever they’re soaked in. And yes, they are the same seeds used in Chia Pets!
One of my favorite things about chia seed pudding is it can be made ahead of time and eaten throughout the week. I like to assemble mine in pint-size mason jars, or any other small Tupperware, and keep them stocked in my fridge to eat as a light breakfast or quick healthy snack. You can even make them in the actual jar by adding in enough ingredients to make one serving, then put on your lid and shake until thoroughly mixed, then leave in your fridge overnight, or until that afternoon slump comes around and you need a quick pick me up!
This is a super tasty and SUPER healthy treat that can be eaten as a light breakfast or filling snack! In case I STILL haven’t convinced you why you NEED to have matcha in your life, maybe you’ll finally give in after you see just how gorgeous it can turn your food.
Ingredients
- 4 teaspoons Ceremonial or Premium matcha powder
- 1 Cup plain low-fat Greek yogurt
- 1 Cup unsweetened coconut milk
- 1/4 Cup raw honey
- 1/4 Cup chia seeds
- 1 Tsp. vanilla extract
- 2 Cups fresh or defrosted mango chunks
- Unsweetened coconut flakes optional for garnish
Directions
- In a medium bowl, whisk the yogurt, honey, vanilla and matcha powder together\; gently whisk in the coconut milk, then chia seeds.
- Cover and refrigerate for at least 4 hours or overnight.
- In a regular, or small personal size blender, blend mangos until smooth.
- Transfer to a container, and leave in the refrigerator until ready to serve. (This step can also be done the day you plan to eat it)
- When ready to serve, pour into 4 serving bowls or glasses, and evenly distribute the mango puree over each serving.
- Sprinkle over some unsweetened coconut flakes if desired.
Notes
I used the Ceremonial Matcha Powder, but Premium Matcha will work just as well!
One of my favorite things about chia seed pudding, is that it can be made ahead of time and eaten throughout the week. I like to assemble mine in pint size mason jars, or any other small tupperware, and keep them stocked in my fridge to eat as a light breakfast or quick healthy snack. You can even make them in the actual jar by adding in enough ingredients to make one serving, then put on your lid and shake until thoroughly mixed, then leave in your fridge overnight, or until that afternoon slump comes around and you need a quick pick me up!
*I like to make mine, then the next morning assemble all of the servings into small mason jars; that way, I can put a lid on them, and keep them in my fridge for a quick breakfast or healthy snack!
