I love the tapioca-like texture that chia seeds impart to a food. Here, the chia seeds gel overnight in the coconut and almond milks. This makes it reminiscent to my childhood, when my mom would make Vietnamese chè (dessert soup) out of tapioca pearls and mung beans in a syrupy coconut milk “soup.” I add matcha powder and maple syrup to this, because lately, I’ve been making lots of matcha lattes out of non-dairy milks, and I love it.
I probably don’t need to tell you all the health benefits from chia seeds, because you’ve probably read up on it somewhere else. But, in short, they’re awesome, because not only are they a source of plant-based omega-3 fatty acids, they also boast of some fiber and protein, both nutritional components that contribute to satiety (the feeling of fullness). Not only that, chia seeds have other vitamins, minerals, and also contain antioxidants. So there’s that!
In addition to the chia seeds, you’ve got a little energy boost from matcha green tea powder. Matcha also has its own set of antioxidants (catechins), and can help boost memory and concentration.
Given the pretty impressive benefits of this chia seed pudding, I’d say that if you had this for breakfast with some fruit and nuts, you’re pretty much all set! I used to eat overnight oats a lot and would get tired of them. If I introduced something like these chia seed puddings awhile back, my taste buds probably wouldn’t have been so bored. The key to the morning rush is preparation. Make these the night before, and your morning will be a tiny bit less crazy!