Matcha And Chia Pudding With Raspberries And Granola

Total Time


2 1/2 cup almond or soy milk
3 1/2 tbsp maple syrup
1 cup chia seeds
1 vanilla bean
1 tsp matcha tea (I used David’s tea)
*1 cup granola
1 cup raspberries
1/4 cup Greek yogurt
2 tbsp hemp hearts
2 tbsp cacao nibs


In a small bowl, disolve the matcha tea with I/4 cup of boiling water. Set aside.

In a medium bowl or glass measuring cup, mix the milk, maple syrup and chia seeds. Make a lengthwise cut on the vanilla bean and with a paring knife, starting from top to bottom, remove the seeds and add to the mixture. Add the matcha tea and stir with a whisk.

Let the milk and chia mixture stand for about 10 minutes. Stir again and pour into 3 bowls. Leave them resting overnight in the fridge.

In the morning, add a tablespoon of Greek yogurt to each pudding. Top with raspeberries, granola, hemp hearts and cacao nibs just before you’re ready to eat the pudding and get ready to rock your morning!

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