What makes a good recipe? First and foremost, the flavors have to be on point. Without great flavors and some different textures, a meal may not intrigue your palate. This recipe packs a flavorful punch and has a texture that is similar to tapioca pudding, only it doesn’t contain the excess sugars and preservatives that packaged tapioca has. Banana chia pudding only requires three ingredients and about five minutes of your time. Then you place the pudding in the fridge overnight to set and it will be ready to eat in the morning.
To make this banana chia pudding, you will need a ripe banana, chia seeds, and some homemade almond milk (click here for that recipe). You can make a very simple almond milk with raw almonds and water, or you can add some dates or agave for natural sweetness. Once you make your almond milk, you will have about three days to use it before it goes bad. Pour the almond milk into the blender with banana and blend until smooth and creamy. Add the chia seeds and pulse the blender a few times. You don’t want to over-blend the seeds because you want the chia pudding to set in the fridge overnight.
Because this chia pudding contains banana, you don’t need to add natural sweeteners like grade A maple syrup or raw agave nectar. If, for whatever reason, you require more sweetness, add a drizzle of grade A maple syrup and mix in. You can also top your chia pudding with banana slices, raw almond butter, or blueberries for more flavor.
- Prep Time:5m
- Total Time:5m
- 1 ripe banana, peeled
- 2/3 c homemade almond milk
- 2 tbsp. chia seeds
- Add the banana and homemade almond milk to a blender and blend until smooth.
- Pour the chia seeds into the blender and give a few pulses in the blender to combine. You don\'t want to demolish the chia seeds.
- Pour the chia mixture into two small jars, screw on the lids, and place the jars in the fridge overnight to set.
- Remove from the fridge in the morning and top with optional chia seeds and banana slices.