Kelly Powers

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matcha chia pudding

Kelly Powers

This creamy matcha chia pudding is full of fiber and healthy fats to keep you satisfied all morning!

GF
YIELD — 1 serving
Print Recipe
Ingredients

2 Tbsp chia seeds
1 scoop collagen peptides
½ cup almond milk, unsweetened, vanilla
¼ cup yogurt, greek, plain, whole
1 tsp matcha powder
½ Tbsp maple syrup
¼ tsp vanilla extract
1 tsp almond butter
½ banana, sliced
2 figs, sliced

Directions

1. In a tupperware container or small jar, add chia seeds, collagen peptides, yogurt, almond milk, maple syrup, and vanilla; whisk or stir well to combine.

2. In a small bowl, add matcha powder. Add a little hot water; whisk until smooth (this prevents the matcha powder from clumping when mixed into the chia pudding).

3. Add the matcha mixture to the chia seed mixture; stir. Place it in the fridge and let it sit overnight, or at least 2 to 3 hours. Top with almond butter, banana, and figs.

PREP-AHEAD: Can be stored in the fridge for 3 to 4 days.

NOTES: Toppings can be added before refrigeration for a grab-and-go meal. Use DF yogurt to make DF. Use marine collagen to make P.

Nutrition Information

Calories: 427
Carbs: 54g
Pro: 20g
Fat: 15g

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This recipe was developed by The Mediterranean Diet Dietitian™ Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in the Mediterranean diet, meal planning, sustainable behavior change, and weight management, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.