So easy to make and travel friendly for those on the go. Prepare this the night before and you have a delcious and nutritious breakfast straight away or have this as a yummy dessert that doesn't make you feel so guilty.
Prep 10 mins
Chill/Cooking time 50mins
What you’ll need for one serving:
Ingredients
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1/4c chia seeds
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200ml milk of your choice – we used almond milk
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1 – 2 tsp of Thea Matcha
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Honey/maple syrup
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Toasted instant oats ( just pan fry instant oats if you don’t have toasted oats)
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Shredded Coconut
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Cocoa nibs
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Almonds
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Seasonal fruit – we used banana, strawberry and kiwifruit
Gadgets
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Jar with a lid
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Cup/mug
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Knife and Cutting board
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Measuring utensils
Step 1: Mix the Matcha with your choice of milk and honey/maple syrup then add this to the chia in a cup/mug or anything deep so that the milk covers the chia well– it’s really quick, leave it for around 30-45 minutes in a refrigerator and it’s ready to be set up.
Step 2: While you wait, start preparing the other ingredients. Roughly chop the almonds and neatly slice the fruit. We started prepping the bottom layer to the jar using toasted oats with Matcha mixed through it and added a layer of shredded coconut
Step 3: Take out your chia and give it a quick mix through, ensuring it’s a thick consistency. If it needs more time chuck it back into the fridge for another 10 minutes and it should be good. Put the chia into the jar as the third layer -give it a quick taste and add honey or Matcha to your liking if it needs it.
Step 4: We layered cocoa nibs and chopped almonds on top as the fourth layer and finally our fruit on top as our fifth and final layer, making it look almost too good to eat.
Thea Tips:
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You can leave the pudding overnight and wake up and eat straight away – add some oats to the mix in the beginning and you can have chia and overnight oats all in one!
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Throw some Matcha or coconut or even shaved chocolate over the top to make it even more appetising
