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Banana Chia Pudding

Banana Chia Pudding

This banana chia pudding is creamy and slightly spiced, sweetened with mashed banana, pure maple syrup, and almond butter for a banana-bread-like flavor. It’s an easy make-ahead, dairy-free breakfast that chills for at least 4 hours (or overnight) and serves 4.
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Prep Time:10 minutes
Total Time:4 minutes
Course: Breakfast
Keyword: banana, chia, dairy-free, make-ahead

Equipment

  • Blender
  • large jar
  • mixing bowl

Ingredients

  • 2.5 cups unsweetened almond milk
  • 2 tablespoons pure maple syrup to taste
  • 2 tablespoons unsweetened almond butter
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch sea salt
  • 2/3 cup chia seeds
  • 2 large ripe bananas peeled and mashed
  • 1 large ripe banana sliced
  • almond butter
  • flaked coconut
  • hemp seeds
  • walnuts chopped

Instructions

  1. Combine unsweetened almond milk, pure maple syrup, unsweetened almond butter, pure vanilla extract, ground cinnamon, ground nutmeg, and sea salt in a blender and blend until smooth. Pour the mixture into a large jar, add the chia seeds, seal the jar, and shake well. Refrigerate the jar for at least 4 hours or preferably overnight, stirring a few times during chilling for the best pudding texture.
  2. Stir the mashed bananas into the chilled chia pudding (transfer to a mixing bowl if your jar is too small) and taste; add more pure maple syrup and/or ground cinnamon to adjust sweetness and spice.
  3. Top the pudding with sliced bananas, chopped walnuts, hemp seeds, and unsweetened flaked coconut.

Notes

Chill the pudding at least 4 hours or overnight; stirring occasionally while it sets yields a smoother, less clumpy texture. If your jar is too small, transfer the pudding to a mixing bowl to fold in the mashed bananas and adjust sweetness with additional pure maple syrup or cinnamon.