Sometimes when I see recipes on blogs, I have a “wait, what?” reaction. I mean, overnight oats? Who wants soggy, cold oats? It turns out, I want overnight oats in my belly all the time because they are delicious and require no morning prep. Waking up and rolling to the kitchen to eat is exactly how I like my mornings to go.
Chia pudding is another breakfast item of which I was highly skeptical. I used them in my overnight oats but a whole bowl of them? Could that really be good? Wouldn’t it be slimy? Again, though, it offered the promise of little to no work in the morning, so I gave it a shot. Plus, chia seeds are super healthy. There are five million articles about the health benefits of chia seeds – here’s one.
And honestly, the texture is a little funky but I like it. I made this recipe a bunch of times until I got all the toppings on there that I wanted. I admit, it’s a lot of toppings. Feel free to edit more than I did, but I promise this combo is good.
Matcha Coconut Cacao Chia Pudding
Inspired by Matcha Green Tea Pudding from Choosing Raw
- 1 cups almond milk
- 1 tsp vanilla extract
- 1 tsp matcha powder
- 3 tbsp chia seeds
- 1 tbsp cacao nibs
- 2 tbsp flaked coconut
- 1 tbsp toasted and chopped nuts
- Orange zest, flaky sea salt, and maple syrup for serving (optional)
- Combine almond milk, vanilla, matcha powder, and chia seeds in a jar with a lid and shake vigorously until well combined.
- Pour mixture into a bowl. (Alternatively, you can whisk it in the bowl to begin with, but I like the shaking action).
- Let sit in fridge at least an hour or overnight.
- Add cacao nibs, flaked coconut, nuts, zest, sea salt, and a drizzle of maple syrup just before eating.
Sometimes things that are weird are also delicious.
What’s your favorite weirdly delicious thing?
(I used to eat Twix Bars with, I kid you not, nacho cheese for lunch in high school. I’ve come a long way.)