"Matcha and Raspberry Chia Pudding – The perfect breakfast, packed with protein and antioxidants. Plus it is gluten-free, vegan and simply delicious." - Baking-Ginger
Now doesn't that sound incredible, super healthy and yet scrumptious?
We love matcha, and we love seeing all these amazing matcha recipes springing up. For this week's #MatchaMonday, we have the amazing privilege of featuring the lovely Jane from Baking-Ginger's awesome recipe.
Matcha and Raspberry Chia Pudding
- 1 Cup Almond Milk/Skim Milk
- 1/4 Cup Chia Seeds
- 2 tsp Matcha
- 2 tsp Honey
- Raspberries to top.
- Place all the ingredients (except the raspberries) in a jug and stir well.
- Pour into 2 little jars, place the lids on the jars and place them in the fridge overnight.
- Top with raspberries and a little extra milk if needed.
To quote the lovely lady herself, "I love how easy it is to throw together and just like overnight oats, it is there ready and waiting for you in the morning so you don’t have to worry about spending all that precious morning time slaving away in the kitchen. You can rather spend it in your cozy bed ;)."
If you like what you see (and I mean, how could you not, it looks so delicious we're practically salivating on our screens), you can head over to Baking-Ginger for some more amazing recipes, tip and tricks.
Photo credit of course goes to Baking-Ginger as well. Don't they look good enough to eat? ;)