Who’s ready for a filling breakfast that’s ready in a matter of minutes? To be clear, it takes about five minutes or so to make, but it requires overnight refrigeration. We are, of course, talking about chia pudding. Made with chia seeds, ripe bananas, homemade almond milk, cinnamon, and alcohol-free vanilla extract, this chia pudding has a more pudding-like texture than tapioca. Typically, chia pudding has a similar texture to tapioca or rice pudding because the seeds absorb the liquid and turn into a gel, of sorts. The banana offers amazing sweetness and creamy texture.
If you find that you’re in a hurry most mornings, chia pudding is about to become your new favorite breakfast option. It takes roughly six hours to set into a pudding. That means it’s ready in the morning if you prepare it at night. For your chia pudding to have the best texture, make sure to mash the bananas. Lastly, finish the chia pudding within three days of making it. You can store it in an airtight container in the fridge when you aren’t enjoying it.
- Prep Time:10m
- Total Time:10m
- 2 ripe bananas, peeled and mashed
- 7 tbsp. chia seeds
- 2 c homemade almond milk
- 1 tsp. alcohol-free vanilla extract
- dash of cinnamon powder
- Add all of the ingredients to a large bowl and whisk to combine. You don\'t want the chia seeds to clump, so whisk quickly to avoid this.
- Once the mixture is thoroughly combined, wait 10 minutes and then stir one last time. Cover the bowl with plastic wrap and place in the refrigerator overnight.
- Alternatively, you can spoon the mixture into separate Mason jars for individual on-the-go servings.
- Remove from the fridge in the morning when the chia pudding is set. Enjoy!