Ingredients
Scale
For the Base Pudding:
- 4 tablespoons chia seeds
- 2 ripe bananas (the spottier, the better!)
- 1½ cups plant-based milk (I love using almond milk)
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup (optional, depending on banana ripeness)
- ¼ teaspoon cinnamon
- Tiny pinch of sea salt
For the Toppings (My Favorite Combination):
- 1 fresh banana, sliced
- ¼ cup granola
- 2 tablespoons chopped nuts (I prefer walnuts or almonds)
- 1 tablespoon hemp seeds
- Drizzle of almond butter
- Extra sprinkle of cinnamon
Instructions
- First, I peel and mash my ripe bananas in a mixing bowl. The riper they are, the sweeter and more flavorful the pudding will be. I’ve found that really spotty bananas work best they’re sweeter and blend more smoothly.
- In my blender, I combine the mashed bananas with the plant-based milk, vanilla extract, maple syrup (if using), cinnamon, and that tiny pinch of salt. I blend until everything is smooth and creamy, usually about 30-45 seconds.
- Next comes the fun part! I pour the liquid mixture into a bowl and whisk in the chia seeds. I’ve learned to whisk really well at this stage it prevents clumping and ensures every chia seed gets evenly coated.
- Here’s a trick I discovered: I let the mixture sit for about 5 minutes, then give it another good whisk. This extra step makes sure the chia seeds don’t all sink to the bottom.
- I divide the mixture between my mason jars or containers. Each container gets filled about ¾ full to leave room for toppings later.
- The hardest part is waiting! I cover the containers and pop them in the refrigerator overnight, or for at least 4 hours. The chia seeds need this time to work their magic and create that perfect pudding texture.
- In the morning, I give each pudding a gentle stir and check the consistency. If it’s too thick, I add a splash of milk. If it’s too thin (which rarely happens), I add a few more chia seeds and wait another 30 minutes.
- Finally, I add my favorite toppings just before eating. I love the contrast of creamy pudding with crunchy nuts and granola.
Notes
- Temperature matters more than you might think. I’ve found that room temperature bananas mash more easily and blend more smoothly than cold ones.
- The ripeness of bananas dramatically affects the sweetness. When using super ripe bananas, I often skip the maple syrup entirely. With less ripe bananas, I might add an extra drizzle of sweetener.
- Texture troubles? The ratio of liquid to chia seeds is crucial. If your pudding turns out too thick or thin, adjust the liquid slightly next time. Remember, different plant milks may absorb differently.
- Don’t rush the setting process. While it’s tempting to eat it sooner, giving the pudding a full overnight rest leads to the best texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes (chilling time: 2-4 hours or overnight)
- Category: Breakfast
- Method: No-cook, Refrigeration
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup
- Calories: 250-300 kcal
- Sugar: 10-15g
- Sodium: 50mg
- Fat: 10-12g
- Saturated Fat: 1g
- Unsaturated Fat: 8-10g
- Trans Fat: 0g
- Carbohydrates: 35-40g
- Fiber: 8-10g
- Protein: 6-8g
- Cholesterol: 0mg