That's also loaded with fiber and good fats (hey, omegas!) because of the magic of chia seeds.
It's mildly stimulating and ideal for making ahead, savoring during the week, or (if necessary) serving to others.
Next, add the chia seeds to create a dense, high-fiber pudding!
INGREDIENTS
1 ½ cups plain, unsweetened dairy-free milk Two tablespoons of maple syrup (adjust to taste) One teaspoon vanilla extract One to two teaspoons of matcha powder, depending on strength; discover our top brands here. Half a cup of chia seeds
MATCHA PUDDING: Combine matcha (start with the smaller amount), maple syrup, vanilla, and dairy-free milk in a mixing bowl or lidded container.
blend and break up any clumps of matcha.
Taste and adjust, adding more maple syrup for sweetness or matcha for more matcha if desired.
Stir again after letting it sit at room temperature for five to ten minutes to avoid clumping.
Refrigerate for 45–60 minutes (or overnight) with a cover on.
The chia pudding needs to be extremely creamy and thick.
While the pudding chills, make the strawberry compote. Add the strawberries, lemon juice, and maple syrup to a small saucepan and bring to medium heat.