Did you know you can have pudding for breakfast? But don’t worry this is a pudding that is actually really good for you. The secret ingredient, and what makes this treat healthy, is the itty-bitty little chia seeds.
Salvia Hispanica, or chia, is a flowering plant in the same family as mint, whose seeds are harvested for food. The seeds are considered a super-food due to it’s high nutritional values. Chia is believed to be a good source of omega-3, fibre, calcium, and rich in antioxidants. When mixed with a liquid they absorb as much as twenty-seven times their weight in water. The mixture creates a gel-like texture that is believed to help keep your body full for long periods of time. Because of this, and it’s high fibre content, many also believe that chia seeds aid in weight-loss. Additionally chia is believed to aid in blood sugar stability and in lowering cholesterol. Besides their abundance in health benefits, chia seeds are a great egg replacer and a natural energy boosting food. They are super easy to incorporate into your diet and since they have a very mildly nutty taste, they will not interfere with other flavours in whatever it is you incorporate them into.
I love chia seeds and often add them to my morning or afternoon smoothies. Occasionally when I want a special treat I turn them into a pudding. Simply mixing them with a (dairy or vegan) milk, letting them sit to absorb the liquid, results in a thick pudding like consistency. You’ll either love the taste and interesting texture, or you’ll hate it. I’m a fan. I love to experiment with adding other flavours that will enhance the health benefits of the pudding, like the Matcha green tea here. Fresh seasonal fruit is also a great addition to the pudding because of it’s vitamins and minerals, but also because it makes the treat look prettier.
You can enjoy the pudding for breakfast or as a dessert. I like to do both. Actually, I’ll prepare a batch and eat half for breakfast and the other for dessert later in the day. At first the serving size looks quite small but because it fills you up so quickly I find it hard to eat the whole pudding in one sitting. Okay, let me share with you how to prepare this pretty and energising treat.
Table of Contents
Berrylicious Matcha Chia Pudding
- one cup of almond milk* I used unflavoured milk and sugar-free
- two tablespoons of organic chia seeds
- one teaspoon of Matcha green tea powder
- additional sweetener if desired and to taste
- seasonal berries for topping
- Place the chia seeds in a large container, add the Matcha, the sweetener, and give it a good stir. Slowly and mixing continuously, pour in the milk. Mix until all of the ingredients are well combine. Cover the container, place in the refrigerator and allow to sit at least a couple of hours, or preferably overnight.
- The next day**, or after a couple of hours, prepare the fruit you'll be adding to your pudding. You can layer the fruit with the pudding or simply add it all on top. Enjoy!
That’s it, super simple and well worth the wait!
Here are some more recipes using chia seeds and Matcha green tea:
• Mango Lassi with Chia Seeds: Celebrating Mango Season
• Pineapple and Chia Smoothie
• The Health Benefits of Matcha and Almond Milk Matcha Frappe Recipe
• Merunky Matcha Polvorones (or Shortbread Cookies)
• Cloudy Brain Matcha Latte, Sweetened with Dates
• Matcha Blueberry Corn Muffins
• Banana Pear Smoothie With a Twist (or Two)
• Strawberry Green Tea Smoothie
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…