Creamy Matcha Chia Breakfast Bowl with Fresh Spring Berries
A vibrant, energising breakfast bowl featuring earthy matcha green tea and protein-rich chia seeds soaked in creamy coconut milk. Topped with fresh seasonal berries and crunchy granola for the perfect spring morning boost.
Ingredients
- 80g chia seeds
- 400ml coconut milk
- 200ml almond milk
- 2 tsp matcha green tea powder
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 150g fresh strawberries, sliced
- 100g fresh blueberries
- 100g fresh raspberries
- 4 tbsp gluten-free granola
- 2 tbsp unsweetened coconut flakes
- 2 tbsp pumpkin seeds
- Fresh mint leaves for garnish
Instructions
In a large mixing bowl, whisk together the coconut milk, almond milk, matcha powder, maple syrup, and vanilla extract until the matcha is fully dissolved with no lumps.
Add the chia seeds to the matcha mixture and stir thoroughly to combine, ensuring no clumps form.
Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after the first 30 minutes to prevent clumping.
Once set, divide the matcha chia pudding evenly among 4 serving bowls.
Arrange the fresh strawberries, blueberries, and raspberries on top of each bowl.
Sprinkle each bowl with 1 tablespoon of granola, coconut flakes, and pumpkin seeds.
Garnish with fresh mint leaves and serve immediately, or store covered in the refrigerator for up to 3 days.
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