I’m not going to lie and tell you that I’m a massive chia pudding fan, because I’m not. My favourite way to make one is to lace with cacao powder and blend it until perfectly smooth in a high speed blender.
However, I do like a breakfast parfait, and when a chia pudding is infused with flavour, matcha in this instance, layered with fresh fruit and creamy dairy free yogurt, the end result is a delightful explosion of flavours and textures. Of course they also end up looking quite pretty don’t you think?!
I was actually sent a lovely hamper of goodies from Raw Organic Health which included a mighty tub of chia seeds so of course had to put some to good use. Combined with a half a bottle of Matcha Now the end result was positively delightful! Matcha now is a ceremonial grade matcha which maintains its pure state as opposed to a premade drink thanks to it’s patented twist cap technology which release the matcha into the water below once you are ready to drink it!
All the product shot outs today because I did also include some Pulsin Pea Protein for an added protein boost. When it comes to vegan friendly breakfasts this one packs a mighty fine protein punch, slow digesting carbs and body loving fats, and it’s SO SIMPLE to make. A handy grab and go breakfast for those rushed mornings when you want something that just feels a little lighter and less toasty than a bowl of oats!
Matcha Chia Pudding Parfait
Print RecipeIngredients
- 250ml Matcha Now
- 30g Raw Organic Health Chia Seeds
- 10 - 20g Pulsin Pea Protein
- 10g Brown Rice Syrup or Maple Syrup
- 125g tub of dairy free yogurt of choice, I used coconut
- ½ a ripe mango peeled and diced
- 1 - 2 kiwis peeled and sliced
- Bee Pollen, chopped pistachios, coconut flakes, and maple syrup or brown rice syrup to serve
Instructions
Mix together matcha now, chias and maple syrup or brown rice syrup in a jug. Place into the fridge overnight or for at least four hours. Stir up after 30 minutes again to ensure chia seeds are well submersed.
When ready to serve layer up chia pudding with dairy free yogurt and fruit in a tall glass or jar; just make sure you have a long spoon to dig deep!
Serve topped with chopped pistachios, bee pollen if desired and not vegan, coconut flakes, maple syrup or brown rice syrup for a final pop of sweetness!
