Matcha and blueberry chia pudding recipe with oats
Matcha and blueberry chia pudding recipe with oats; vegan, dairy-free, low carb, gluten free, no added sugar. Healthy breakfast, snack or dessert!
Prep Time 5 minutes mins
Cook Time 2 hours hrs
Course Breakfast, Dessert, Snack
- 6 oz Almond Milk
- 2 tablespoon Chia Seeds
- ½ teaspoon Matcha Powder
- ½ teaspoon Vanilla Extract
- 2 tbso Maple Syrup (or agave/honey)
- ½ cup Blueberries (fresh or frozen)
- 1-2 tablespoon Oats (optional)
- 1 pinch Cinnamon (optional)
Add almond milk, chia seeds, oats and matcha powder to an 8 oz jar. Stir together until fully combined.
Add in the maple syrup (or sweetener of choice), vanilla extract. Stir again until well blended.
Top with blueberries and the optional cinnamon. Drizzle maple syrup (or sweetener of choice on top). Cover and put in fridge for at least 2 hours, best if in fridge overnight.