I have mentioned quite a few times the power of chia seeds. The little seeds that brought us the Ch-Ch-Chia! tune for Chia Pets are actually really nutrient dense. I have seen several recipes for chia pudding and have tried a few that just didn’t do it for me. Recently though, I tried to make a chia pudding with a ripe banana and added some cinnamon to the mix and was quite pleased by the result. If you like tapioca pudding, then you will love chia pudding. The texture is surely not for everyone, but with the right recipe, I think it can be really good.
Similar to overnight oats, chia pudding can be made with any type of milk that you prefer. If you like yours really thick, lighten up a tad on the milk and if you want it thinner then add a bit more, just a tablespoon or so. The great thing about this Banana Chia Pudding is that it can be eaten for a treat but it’s healthy enough to have for breakfast! Make sure the banana you use is very ripe.
Looking for some more information on chia seeds and how they impact your health? Read up below!
Banana Chia Pudding
- 1 very ripe banana
- 1 1/2 cup unsweetened almond milk or milk of choice
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 2-3 tsp 100% pure maple syrup
- 1/3 cup chia seeds
- In a jar or bowl that can be sealed shut, mash banana.
- Add milk, vanilla, cinnamon and maple syrup and mix well to combine.
- Add chia seeds and whisk to combine or seal container and shake thoroughly until combined.
- Place sealed container into the refrigerator and chill for at least 4 hours to set firmly.
- To serve, garnish with some cinnamon, sliced bananas and maybe even some chopped walnuts or pecans.