Vegan Matcha Cinnamon Chia Pudding | ElephantasticVegan.com
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Matcha Cinnamon Chia Pudding

Recipe for a gluten-free and vegan Matcha Cinnamon Chia Pudding. It can be prepared the day before and is great for quick, fuss-free breakfasts.
Course Breakfast
Cuisine Vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 people
Calories 225kcal
Author Elephantastic Vegan

Ingredients

Matcha Chia Seed Pudding Layer

  • 1/2 cup plant-based milk - I used unsweetened rice coconut milk
  • 3/4 teaspoon matcha
  • 1 teaspoon maple syrup
  • 1 1/2 tablespoon chia seeds

Cinnamon Chia Seed Pudding Layer

  • 1/4 cup plant-based milk - I used unsweetened rice coconut milk again
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon maple syrup
  • 3/4 teaspoon chia seeds

Instructions

  • For the matcha chia seed pudding layer, combine the plant-based milk, matcha powder, and maple syrup in a bowl. Whisk together. Add the chia seeds and give it another whisk.
  • For the cinnamon chia seed pudding layer, combine the plant-based milk, cinnamon powder and maple syrup in another bowl. Whisk together. Add the chia seeds. Give it another whisk. Store both containers in the fridge for 5-8 hours or overnight to thicken. (I usually prepare the chia pudding the day ahead and let it sit in the fridge overnight.)
  • Then spoon the matcha layer into a glass jar, and add the cinnamon layer on top. Enjoy! 

Nutrition

Calories: 225kcal | Carbohydrates: 33g | Protein: 5g | Fat: 7g | Sodium: 72mg | Potassium: 73mg | Fiber: 7g | Sugar: 13g | Vitamin A: 150IU | Calcium: 144mg | Iron: 2.2mg