My new favorite way to eat chia seed pudding is topped with a big dollop of vanilla nice cream. And it’s so good!! For this recipe, I’ve made overnight matcha chia seed pudding. And then just before serving, I’ve added some vanilla nice cream, made by blending frozen bananas and some almond milk and vanilla extract. And I’ve topped it with some fruit, toasted coconut, and hemp hearts. Yum!!
Matcha Chia Seed Pudding with Nice Cream
Overnight chia seed pudding is one of my favorite make-ahead breakfasts. It’s so easy to assemble by just mixing together chia seeds, plant milk, and some sweetener. You just let it sit overnight in the refrigerator, and then when you’re ready to eat, just top it with your favorite toppings, like fruit and nuts.
So simple and so yummy! But it’s always good to shake things up. And that’s where this recipe comes in. You make the pudding the same way but also add a teaspoon of matcha powder.
And then you top it with vanilla nice cream, which is made by blending frozen bananas with your plant milk of choice and some vanilla extract until you get the consistency of soft-serve ice cream.
And that’s it!
Matcha Chia Seed Pudding Ingredients
Here’s what you’ll need to make this breakfast pudding and vanilla ice cream.
- UNSWEETENED PLANT MILK: For this recipe, I used a combination of unsweetened coconut and almond milk.
- CHIA SEEDS
- MAPLE SYRUP: Or sweetener of your choice.
- MATCHA POWDER
- PURE VANILLA EXTRACT
- FROZEN BANANAS: This is for the vanilla nice cream.
- OPTIONAL TOPPING IDEAS: Fresh berries, hemp heats, toasted coconut, dragon fruit.
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Some Tips on Making this Recipe:
This recipe is super simple and versatile. Here are a few things to keep in mind when you’re making.
- MAKE-AHEAD: In order for the chia seed pudding to set up, you need to make this recipe at least an hour ahead of time and preferably the night before. You can also make the nice cream in advance. Just blend it up and then put it in a container and place it (covered) back in the freezer until ready to use. Give it a few minutes to soften before serving.
- FROZEN BANANAS: One of the best ways to extrend the life of your bananas is to freeze them before they go bad. I cut them thick slices and then freeze them in a freezer-safe container or bag. They’ll last up to 3 months and are perfect for using in smoothies or in making nice cream. One tip: make note on how many bananas are in each bag to make measuring easier.
- SUBSTITUTIONS: One last thing, these puddings are super versatile. Don’t like matcha? Leave it out! Although you might want to add some vanilla extract if you do. Also, feel free to add fruit, like raspberries or strawberries, to your nice cream blend.
Looking for More? Try These!
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Matcha Chia Seed Pudding with Nice Cream
- Yield: 2 1x
- Diet: Vegan
Description
Healthy overnight matcha chia seed pudding topped with a big dollop of nice cream! Perfect for giving your breakfast routine a warm-weather revamp!
Ingredients
For the Chia Seed Pudding:
- 1/2 cup full fat coconut milk
- 1/2 cup almond milk
- 1 tablespoon of maple syrup (or sweetener of your choice)
- 1 teaspoon matcha powder
- 3 tablespoons chia seeds
- Toppings of your choice like berries, dragon fruit, toasted coconut, nuts, hemp hearts
For the Vanilla Nice Cream:
- 4 cups frozen banana slice (about 2-3 bananas)
- 2–4 tablespoons of almond milk, or milk of your choice
- 1 teaspoon pure vanilla extract
Instructions
For the Matcha Chia Seed Pudding:
- In a medium bowl, mix the coconut and almond milk, the maple syrup, the matcha, and the chia seeds.
- Add the mixture to mason jars, if using, and refrigerate for at least an hour and up to 5 days.
- When ready to eat, just top with nice cream and other toppings of your choice.
For the Vanilla Nice Cream:
- Add the frozen bananas, almond milk, and vanilla to a blender and blend until the nice cream is the consistency of soft-serve ice cream. Add more almond milk if needed.
- Store nice cream, covered, in the freezer until ready to use.
- Category: Breakfast
- Method: Mix
- Cuisine: American