Christina Anania is a food and lifestyle blogger. Enjoy some of her other culinary creations by following her (@eatsbytee) on Instagram.
Rise and shine! It’s time to start your day with a Matcha Chia Seed Pudding Parfait. All rhymes aside, let me explain why this pudding is exactly what you need to make the next time you host a weekend brunch. Your guests will be talking about it for weeks!
What sounds better than a delicious, well-balanced parfait? What about a delicious, well-balanced parfait combined with chia seed pudding and made with Vital Proteins Matcha Collagen? This Matcha Chia Pudding is delicious on its own, but pairing it with a light fluffy coconut whipped cream and crunchy peanut butter granola adds the perfect amount of balance.
The best thing about this Matcha Chia Seed Pudding Parfait is that you can enjoy it at any time of the day. It’s lovely as a breakfast meal, snack or a delicious dessert.
With the high fat content from the chia seeds and the natural energy boost from the matcha, this chia seed pudding will keep you fueled throughout the day without experiencing an afternoon crash.
Matcha contains the amino acid L-theanine, which provides a calm, alert sustained mental clarity. This avoids the crashing effect of caffeine while still also providing energy. What makes this matcha powder different from any other is the addition of Vital Proteins Collagen Peptides, which helps to promote healthy hair, skin, nail, joints and gut.
Try this recipe today, and have yourself hooked on your new favorite treat.
Matcha Chia Seed Pudding
Yields 6 small glasses
- 2/4 C white chia seeds
- 1 scoop Vital Proteins Matcha Collagen
- 1 t cinnamon
- 1 t vanilla extract
- 1 T maple syrup
- 1 C almond milk
- Mix in all dry ingredients including the Vital Proteins Matcha Collagen into a bowl until well combined.
- Whisk in wet ingredients into the dry ingredients and leave in the fridge for up to an hour.
- Once pudding texture is formed, top chia seed pudding with your choice of mixed nuts, berries, coconut whipped cream, granola and more.
- 2 C oats
- ½ C coconut flakes
- ½ C pumpkin seeds
- ½ C sunflower seeds
- ¼ C whisked egg whites
- ¼ C coconut oil
- ¼ C maple syrup
- ¼ C peanut butter
- Preheat oven to 300° F.
- With a hand mixer, mix egg whites until fluffy. Once the egg whites become fluffy, add in all wet ingredients (coconut oil, maple syrup, peanut butter).
- In a separate bowl combine all dry ingredients until mixed well and combine all wet ingredients.
- Distribute evenly on a baking sheet with parchment paper and bake for 35-40 minutes. Flip half way to get nice and crunchy. Store in a mason jar for up to 10 days.
Coconut Whipped Cream
- 1 can coconut milk
- 1 t vanilla
- 1 T maple syrup
- Chill coconut cream in the fridge over night.
- Scoop out coconut cream (avoid liquids) into a large bowl or stand mixer. Whip for 2-5 minutes until the mixture becomes fluffy and light.
- Add in vanilla and maple syrup and whip.