Matcha Mango Chia Pudding
I'm not one for breakfast, or meal-prepping - but having a school aged kid means i'm always looking for easier mornings. Test this over the holidays then enjoy the effortless mornings when school is back!
Top yours with Agave Chilli Crisp and granola, and honestly? Kind of dreamy.
Ingredients
- 2 tablespoons chia seeds
- 1/2 teaspoon matcha (get it from Nomad's Chai)
- Small handful frozen mango
- Big splash of maple syrup
- 1/2 cup of coconut cream
- Extra Agave Chilli Crisp & Lychee Granola (we love Naturally Granola)
Method
1. In a blender, combine the chia seeds, frozen mango, coconut cream (or your preferred milk), matcha powder, and maple syrup.
2. Blend until the mixture is smooth and creamy (but still with the chia seeds whole).
3. Pour the blended mixture into a bowl or jar (we love these little mason jars)
5. Cover and refrigerate for at least 3 hours or overnight to let the pudding thicken.
6. Spread a spoon of Agave Chilli Crisp on top for a sweet and spicy twist.
9. Finish with a generous sprinkle of lychee granola for crunch and extra flavor.
10. Enjoy immediately, or store in the fridge for up to 5 days as a meal-prepped breakfast or snack.