Our apartment is fully in back to school mode. That means early mornings, grab and go breakfasts and lunches, and ultimately back to a much more normal (but busy, jam packed) routine. And that means it’s a good time to stick true to the New Year’s Resolution I set nine months ago: to make my life easier. In the kitchen, it’s looking a bit like the cool, modern version of semi-homemade, which means lots of chia pudding in the AM.
Chia pudding takes just a minute the night before and you have a perfect breakfast (or afternoon snack) to go. I made these mini matcha puddings for a brunch I hosted at Haven’s Kitchen with Califia Farms last weekend.When I was recipe testing for the brunch, my fridge was fully stocked with Califia’s new line of milks and cold brews. They’re all great straight from the bottle but I’m not a big coffee drinker so it was fun for me to get creative for the brunch. I used their Ginger Almondmilk to make mini blueberry muffins, Nitro Cold Brew Mocha in chocolate chip waffles and Matcha Almondmilk for these chia puddings.
Here I have three different versions of the chia pudding – one laced with the matcha, one ginger turmeric, and one with mocha. They are all delicious but I’m really into the mocha version as an afternoon snack. All three are energy dense and will keep you full – free free to add in some creamy almond butter for even more protein. Top with whatever you have on hand and you’re all set to go.
When you have a bit more time, make these mini-ginger muffins from the brunch. They freeze well (just take one out the night before you want to eat it) and it makes an equally good morning treat. The cashew cream is delicious but totally optional – if I’m grabbing one from the freezer I like to warm it up in the oven for a few minutes, cut it in half, and enjoy it with creamy almond butter.