Creamy chia pudding
Vegan
Gluten-free
No-bake
Today we're sharing this balanced breakfast, packed with good things to get your day off to a great start!
You'll get fibre and omega-3s from the chia seeds, potassium and magnesium from the coconut milk, an excellent source of plant protein, probiotics and calcium from the soy yoghurt, a concentrate of antioxidants from the matcha, and vitamins from the strawberries.
In short, all these ingredients together are not only delicious but bring you nothing but goodness!
Ingredients
- 55 g chia seeds
- 150 ml oat milk
- 100 ml coconut milk (tinned)
- 60 ml maple syrup
- 2 tsp of matcha Le Pâtissier
- 60 ml plant milk (of your choice)
- Unsweetened soy yoghurt (skyr-style)
- A few strawberries
Method
- In a bowl, pour in the chia seeds, the 150 ml oat milk, the coconut milk and the maple syrup, and stir. Leave to sit while you prepare the matcha.
- In your pouring bowl, add the matcha, pour in the 60 ml plant milk and whisk vigorously until there are no lumps left.
- Pour the matcha over the chia seeds and stir one last time.
- Dice the strawberries.
- In a jar, add a layer of diced strawberries, cover with a layer of matcha chia pudding, then a layer of yoghurt, and keep going until the jar is full.
- Close it and keep it in the fridge until you're ready to enjoy.
Recipe notes
These quantities are for 2 jars of about 450 ml each
This chia pudding will keep for 2 days in the fridge.
