I am finally back from Australia and in my kitchen again! Woohooo. It was an INCREDIBLE trip. Feeling so lucky being able to visit the most beautiful beaches, hiking the blue mountains, and eat such delicious plant-based foods. Turns out the rumours are all true, Oz really does have the best plant-based restaurants, cafes and COFFEE! Who would have thought I’d have to travel all the way to the other half of the world just to find it? hehe.
Buuuut, there is always something so nice about home cooked food that just cant be replaced. I always love the feeling of coming home from the holidays and getting back into routine. I missed my kitchen so much, and to be honest I REALLY missed blogging! My first homemade breakfast since coming home was this Matcha Chia Pudding, and honestly it felt like complete bliss. And because it was so lush and memorable I’ve decided to share this recipe with you.
Coffee in Australia may be renowned, but I’ll always be a matcha kinda girl. Not going to lie, I missed my morning cuppa dearly. So naturally, a Matcha inspired bowl was the first thing I made upon returning home. This Matcha Chia Pudding is so lush and comforting. The matcha brings such a beautiful flavour to the traditional chia pudd. It’s smooth, aromatic and zen; a matcha made in heaven if you ask me. And topped with banana and kiwi is a beautiful pairing. Chia pudding will always be a go-to breaky for me because it’s so easy to make, it’s nutrient rich, and good for digestion. In fact, chia pudding is one of my favourite detox breakfasts especially after a big vacation or after the holidays where I’ve overindulged in one too many cocktails and sweet treats.
Another thing that takes this chia pudding to the next level is that it’s made using my homemade almond milk. Nothing turns a dish into a creamy bliss like some creamy and dreamy homemade mylk. You can of use the regular store-bought version too, but if you have 10-minutes to spare try juicing those nuts yoself! I promise the juice is worth the squeeze. 😉 You can also add a splash of agave, honey or maple syrup to the chia pudding to sweeten if you like. But I didn’t find it necessary given I used homemade almond milk (which is already a bit sweet), and a really good quality Matcha powder (by the matcha reserve).
Anyhoo I hope you enjoy this scrumptious Matcha Chia Pudding as much as I did. Never has a homemade breakfast been so zen.
Matcha Chia Pudding
- 2 cups 10-minute homemade almond milk or store bought, plus more if desired
- 4 tbsp chia seeds
- 1 tbsp matcha
- 1 tbsp maple syrup or agave (optional)
- 1 kiwi
- 1 banana
- tbsp coconut flakes to sprinkle (1for each serving)
- Combine chia and homemade almond milk in a bowl. Stir, then wait 5 minutes and stir again to stop clumps from forming. Add matcha and mix to combine. Place in fridge to absorb overnight, or at least for 30 minutes.
- When ready to eat remove chia from fridge and stir to remove any formed clumps. Add more almond milk if desired for preferred pudding consistency. Optional to add maple syrup or agave to taste.
- Chop kiwi and banana. Pour chia pudding into two bowls and top with fresh fruit. Sprinkle with coconut flakes and serve.