Banana Chia Pudding
Equipment
- 2 Mason jars about 12-ounce each
- 1 medium nostick skillet only if making the caramelized bananas
- 1 spoon
Ingredients
For the banana chia seed pudding:
- 4 tablespoon chia seeds
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 2 tablespoon maple syrup or honey if you're not on a vegan diet
- ½ mashed banana
- 1 cup unsweetened plant-based milk such as almond milk, coconut milk, or even regular milk if not on a vegan diet
- 2 tablespoon flax meal optional
- 2 tablespoon peanut butter creamy and "no sugar added" type preferably
For the caramelized banana topping (optional):
- 1 tablespoon coconut oil or unsalted butter if not on a vegan diet
- 1 ½ bananas thickly sliced
- 1-2 tablespoon maple syrup or honey if you're not vegan
- A pinch of ground cinnamon
Other:
- 2 tablespoon chopped toasted walnuts or any other nut of your choice
Instructions
- For the chia pudding: In each jar, combine 2 tablespoon chia seeds, ½ teaspoon vanilla extract, ¼ teaspoon ground cinnamon, 1 tablespoon maple syrup, ¼ mashed banana, ½ cup warm unsweetened plant-based milk, and 1 tablespoon flax meal (optional).
- Stir well and tightly cover for 5-15, minutes depending on whether you use warm or cold milk. TIP: It only takes 5 minutes for the chia seeds to gel and thicken the mixture if using warm milk, and about 10-15 minutes (or overnight) if using cold milk. Remove the lid and stir in 1 tablespoon of peanut butter into each of the chia puddings.
- For the caramelized bananas, melt 1 tablespoon coconut oil over medium-high heat, lightly toast 1 ½ thickly sliced bananas, and then add 1-2 tablespoon honey or maple syrup and a pinch of cinnamon. Swirl the pan once and a while and let the bananas caramelize.
- Top with the caramelized bananas. Add toasted walnuts and enjoy!
Recipe Video
Recipe Notes
- FRIDGE: Store banana chia pudding jars, tightly covered, in the fridge for up to 5 days. However, only top it with the nuts before serving. The moisture from the fridge (and freezer) can make the nuts lose their crunchiness.
- FREEZER: You can freeze only the pudding itself (without the toppings) for up to 2 months and thaw it 2 days ahead in the fridge. Just make sure to use Mason jars with straight sides and leave about 2 inches of headspace in the Mason jar so the chia mixture can expand. TIP: DO not freeze the caramelized bananas because they will become soggy once thawed, and the nuts will become less crunchy.
Nutrition
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Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.