If you miss having a warm bowl of cereal in the morning, try my Matcha Chia N'Oatmeal!
This easy breakfast recipe is egg-free + it will keep for a few days in the fridge and can be eaten warm or cold… perfect for those days when you need a breakfast that's grab and go!
If you're looking for my other n'oatmeal recipe, check out my Banana Chia N'Oatmeal!
- 1 cup full−fat coconut milk
- 1 cup water
- 2 tsp matcha powder
- 2 scoops collagen peptides
- 5 drops stevia (or 1 tsp sweetener of choice)
- 1/4 cup whole chia seeds
- 1 tbsp ground chia seeds optional
- Shredded coconut or coconut flakes for garnish
Put all the ingredients except the whole and ground chia seeds and the shredded coconut in a blender and blend until smooth. Taste and add more stevia if desired.
Pour the mixture into a large glass mason jar, add the whole chia seeds, cover, and shake well to combine. Refrigerate for 8 hours or overnight to allow the chia seeds to gel.
After it sets, whisk the mixture vigorously to break up the gelled seeds so that they’re evenly distributed and the mixture is smooth and thick.
Add the ground chia seeds (if using), cover, and shake to combine. If you prefer a thinner consistency, you can omit the ground chia seeds. Place in the refrigerator to set for up to 1 hour, until thickened a bit more.
Garnish with shredded coconut before serving.