Description
This indulgent Banana Chia Pudding is a creamy, nutritious breakfast or snack that combines ripe bananas, chia seeds, and your choice of milk for a naturally sweet and omega-3 rich treat. Topped with fresh fruits, nuts, and a touch of nut butter, it’s a delightful, no-cook recipe that will wow your taste buds and keep you energized.
Ingredients
Scale
Main Ingredients
- 1/3 cup Chia Seeds (rich in omega-3s and fiber)
- 2 pieces Ripe Bananas (use beautifully spotted bananas for natural sweetness)
- 1 cup Milk or Milk Alternative (almond, coconut, or dairy milk)
- 1 teaspoon Vanilla Extract (pure vanilla enhances flavor)
- 2 tablespoons Maple Syrup or Honey (natural sweetener)
Toppings
- 1 cup Fresh Fruits (sliced bananas, berries, or mango)
- 1/4 cup Nuts or Seeds (almonds, walnuts, or pumpkin seeds)
- 2 tablespoons Nut Butter (almond or peanut butter for richness)
Instructions
- Prepare the Base: Peel and mash the 2 ripe bananas in a medium bowl until smooth and creamy, creating the sweet and flavorful foundation for the pudding.
- Combine Ingredients: Pour in 1 cup of your chosen milk and add 1 teaspoon of vanilla extract along with 2 tablespoons of maple syrup or honey to the mashed bananas. Stir gently until well incorporated.
- Add Chia Seeds: Gradually sprinkle 1/3 cup of chia seeds into the mixture while stirring continuously to prevent clumps and ensure even distribution.
- Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and form a pudding-like texture.
- Serve and Garnish: Before serving, stir the Banana Chia Pudding well. Spoon it into individual bowls and top with fresh sliced fruits, nuts, seeds, and a drizzle of nut butter for added flavor and texture.
Notes
- Use ripe bananas with spots for natural sweetness without added sugar.
- Experiment with different milk alternatives (almond, coconut, oat) to suit dietary preferences.
- Maple syrup and honey can be substituted with agave nectar or date syrup for vegan options.
- Chilling overnight yields a thicker, creamier pudding texture.
- This pudding can be stored covered in the refrigerator for up to 3 days.
