Matcha Chia Pudding Topped with Coconut Crunch
Forget the sugary breakfasts and feel energized with a serving of matcha. This quick little number is a great idea if you need something yummy and filling to start the day that packs the right combo of protein, fat and fiber to hold your appetite all morning.
It also makes a great snack option that will anchor your appetite until your next meal.
Enjoy!
Prep Time
Time: 10 minutes prep, 30 minutes to set
Makes 3 breakfast servings or 6 snack servings
Ingredients
1 cup full-fat no guar canned coconut milk
½ cup unsweetened plant yogurt (I used Cocojune brand)
⅓ cup chia seeds*
3 scoops collagen peptides
2 teaspoons date syrup or maple syrup (I used Date Lady) or 2 medjool dates
1 teaspoon vanilla
½ teaspoon powdered matcha
Dash of salt
3 tablespoons toasted shredded unsweetened coconut, divided
Directions:
Blend the milk, yogurt, chia, collagen, date, vanilla, matcha and salt together with a blender. Stir in 2 tablespoons of toasted coconut.
Divide into containers, top with remaining tablespoon of coconut, and let sit for 30 minutes or overnight in the fridge.
Top with fruit of your choice, like Spiced Berry Compote from my book Plants First, pureed frozen mango, or fresh berries. Consider adding a spoonful of Dr. Katie granola or toasted nuts if you like more crunch.
Serve with
¼ cup fruit of choice
*White chia seeds are easier to disguise than traditional chia seeds for those family members or friends you might be trying to sway into chia pudding