Matcha Chia Pudding with Salted Caramel Granola

frozen + pudding

Boom! Two recipes in one. Have you heard about Matcha Green Tea? Guys, this is a complete game changer for me! I love the taste, which seems to shift from grassy to sweet. Because you mix whole ground matcha into hot water, rather than steeping tea, matcha is said to be significantly higher in antioxidants and chlorophyll than other forms of green tea. It packs a powerful, yet mellow caffeine punch, too (a teaspoon of matcha is comparable to a cup of coffee in terms of caffeine). And it also contains Vitamin C, potassium and amino acids, including L-Theanine, which is said to promote relaxation and calm. I always feel more invigorated than tranquil after I drink matcha, but I don’t feel jittery, either!

  • gf - gluten free
  • v - vegetarian
  • veg -vegan
  • Matcha Chia Pudding
  • 2 cups coconut milk (or any other milk)
  • 2 Tbsp agave nectar or maple syrup (optional)
  • 1 tsp vanilla extract
  • 1 tsp matcha powder
  • 6 tbsp chia seeds
  • Salted Caramel Granola
  • 3 cups rolled oats
  • 1/2 cup raw almonds, chopped
  • 1/3 cup pumpkin seeds
  • 1/4 cup cacao nibs
  • 1/4 cup sunflower seeds
  • 1/4 cup chia seeds
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup coconut oil
  • 1/4 cup tahini
  • 3/4 cup unsweetened raw coconut flakes
  • 1 cup dates, chopped

However, I don’t always want to drink it and that is why I thought about eating it! And this is how my new favourite breakfast was born… Matcha Chia Pudding with Salted Caramel Granola. Oh, and don’t get me started about this beautiful granola! It’s out of this world! Made only with “good for you” ingredients.

Matcha Chia Pudding

Blend the milk, sweetener, vanilla, and matcha together in a blender ’till smooth. Pour the liquid over the chia seeds. Stir thoroughly. Stir again every few minutes. Then allow the mixture to sit for at least an hour (or overnight in the fridge). Topped with a salted caramel granola and a spoonful of coconut yoghurt.

Salted Caramel Granola

Preheat the oven to 175 °C and line a baking tray with greaseproof paper. In a large bowl combine the oats, almonds, pumpkin seeds, cacao nibs, sunflower seeds, coconut flakes, chia seeds, salt and cinnamon.

In a blender mix dates, coconut oil and tahini with a pinch of salt. Pour the mixture in the dry ingredients. Stir well until everything is completely combined – I find this easiest to do with my hands. Spread this mixture evenly onto the baking tray and bake in the oven for 40 minutes, giving it a stir halfway through. Remove from the oven and leave to cool completely; do not stir at this stage.

Once the granola has completely cooled, break it into bitesize chunks; store in an airtight container for about 7–10 days.

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