Serves 1
Directions
- 1Add milk, pistachios, matcha, maple syrup, vanilla, and a pinch of salt to a blender.
- 2Blend until completely smooth and vibrant green.
- 3Add Greek yogurt to a medium bowl.
- 4Pour in the blended matcha pistachio milk.
- 5Whisk together until fully combined.
- 6Stir in chia seeds.
- 7Let sit for 5 minutes, then stir again to prevent clumping.
- 8Cover and refrigerate for at least 2 4 hours, or overnight, until thick and scoopable.
- 9Scoop into bowls and finish with toppings.
Ingredients
- 0.5 cup chia seeds
- 0.75 cup plain Greek yogurt
- 1 cup milk of choice
- 0.33 cup shelled pistachios (unsalted)
- 2 tsp matcha powder (ceremonial grade if you can)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 pinch salt
Equipment
blendermedium bowlwhisk
Tips
- Stir again after 5 minutes to prevent clumping.
Related recipes
Pajeon or Korean chicken pancake
Japanese · Breakfast
Spam, Eggs, and Rice Bowl
Japanese · Breakfast
Michelin Pancakes at Home
Japanese · Breakfast
low carb okonomiyaki
Japanese · Breakfast
Padakjeon (Korean Chicken Pancake)
Japanese · Breakfast
Okonomiyaki svuota-frigo
Japanese · Breakfast20m
Savory Chia Pudding
Japanese · Breakfast
Panqueques con 3 opciones de relleno
Japanese · Breakfast
Waffles de Remolacha
Japanese · Breakfast
濃厚バター醤油の焼きおにぎり
Japanese · Breakfast
OKONOMIYAKI
Japanese · Breakfast
Taiwanese Oyster Omelette
Japanese · Breakfast