Easy Matcha Chia Puddings

2 tsp matcha green tea powder
240ml plant-based milk (we used oat milk!)
50g Raw Black Chia Seeds
½ tbsp maple syrup or agave syrup
Raspberries, for topping
Vegan Greek yoghurt, for topping

1. In a bowl, mix the matcha green tea powder with the milk and whisk until smooth.
2. Add the chia seeds and the maple syrup. Stir to combine, making sure there are no clumps of chia seeds.
3. Place in the fridge for 2 hours or overnight to set.
4. Top with raspberries and yoghurt, and serve! The perfect gut-loving breakfast to batch prep for the week ahead.