I previously tried Trader Joe’s Matcha Green Tea Packets as prepared and felt like I was drinking grass. Sorry, matcha fans. Maybe it’s just me or the type of matcha I tried, but regardless, I was determined to find a new way to enjoy matcha, I added it to a chia breakfast bowl. Loved it this way! But then again, I also cut the recipe from 1 t down to 1/2 t, so I’m sure this had something to do with my new affinity for matcha. (Note the subtle green hue to the bowl versus that vibrant green associated with matcha.) I’m so happy I found cardamom. It adds such a citrusy aspect to recipes and paired so well with the “greenness” of matcha. If I make this again, oranges, grapefruit and pineapple would also be great toppings in addition to the mango. Load up the fruit and take a break from oats, eggs and smoothies for breakfast. This Matcha Chia Breakfast Bowl is both light and filling and just what you need for a healthy morning detox of sorts.
Ingredients (serves 2).
For the Bowl:
- 1/4 c chia seeds
- 1½ T unsweetened coconut flakes
- 1/8 to 1/4 t cardamom to taste
- 1 packet Trader Joe’s Matcha Green Tea (or 1/2 t of matcha powder)
- 1 c unsweetened almond milk + more depending on consistency
- 1 t vanilla extract
- 1 t agave
Fruit to Top!
- 1 mango, cubed
- 1 small banana, sliced
- 4 strawberries, sliced
- 15-20 blueberries
- Extra unsweetened coconut flakes
- In a covered jar or container, mix chia seeds, coconut, cardamom and matcha.
- Pour almond milk and vanilla over seeds. Mix well until combined.
- Make sure almond milk is about 1/4″ above the chia seeds because the seeds will expand over time. This ensures there’s enough liquid to make a pudding-like consistency.
- Cover jar and refrigerate overnight.
- Divide matcha chia seeds between two bowls and top with fruit.
- Grab a spoon and enjoy!
Adapted from my Chia Seed Breakfast Bowls and Coffee & Crayons‘ Matcha Chia Pudding Fruit Bowls.