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.

easy chia pudding recipe // clean food dirty city


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.

easy chia pudding recipe // clean food dirty city

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.




Matcha Chia Pudding

  • 1 cup Califia Farms Matcha Almondmilk
  • 3 tablespoons chia seeds
  • Top with: kiwi, mango + toasted coconut flakes

Ginger Turmeric Chia Pudding

  • 1 cup Califia Farms Ginger Almondmilk
  • 3 tablespoons chia seeds
  • Top with: raspberries, mango + hemp hearts

Mocha Chia Pudding

  • 1 cup Califia Farms Nitro Cold Brew Mocha
  • 3 tablespoons chia seeds
  • Top with: sliced banana, goji berries + cacao nibs

For the chia puddings: Combine the chia seeds and milk in a glass container or jar. Stir well until the chia seeds are mixed in. Place in the fridge and let sit for at least a few hours or overnight. Give it a good stir before eating. Top with desired topping and enjoy!

Ginger blueberry breakfast muffins  (makes ~ 30 mini muffins, adapted from Green Kitchen Stories

Dry ingredients

  • 1 cup walnuts
  • 1 cup rolled oats, use gluten free if intolerant
  • 2/3 cup buckwheat flour + 2 tablespoons arrowroot
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ½ teaspoon freshly ground cardamom
  • ½ teaspoon sea salt

Wet ingredients

  • 2/3 cup Califia Farms Ginger Almondmilk
  • 1/3 cup olive oil
  • 2 very ripe bananas, mashed
  • ⅔ cup + 2 tablespoons maple syrup
  • 3 flax eggs (3 tbsp flaxseed meal mixed with 9 tbsp water – let sit until egglike consistency is acheived) 
  • A large handful fresh blueberries

Turmeric cashew cream

  • 1 cup raw cashews
  • Califia Farms Ginger Almondmilk
  • Maple syrup

Sprinkle with hemp hearts


For the muffins: Preheat the oven to 375°F. Line a mini muffin pan with paper liners. Add walnuts and rolled oats to a food processor or blender and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients. Add milk, oil, bananas, flax eggs and dates to the food processor or blender and mix until smooth, then transfer to the mixing bowl with the dry ingredients. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins, drop 3-4 blueberries on top of each muffin and gently push them down a bit. Cook for 14 minutes if baking in mini muffins tins or about 22 minutes for regular muffins.

To make the turmeric cashew cream, soak the cashews overnight. Blend with the almond milk until it is a smooth but thick consistency. Sweeten with maple syrup to taste. Dollop muffins with cashew cream and sprinkle with hemp hearts. Enjoy!

BRUNCH_WITH_CALIFIA_0916_0478This post is in partnership with Califia Farms – a brand I personally use and love. All opinions are my own. Thanks for supporting!