Chia seeds are just so good for you. But saying this feels like as I would say water is important or vegetables are healthy. Everywhere I look people rave about these little seeds and I can’t help, but only join them.
This breakfast pudding is such a great way to start your day. You just prepare everything the night before, and in the morning it takes about a minute and you can eat it. It is super healthy, fills you up and gives you the energy to start your day, with its healthy fats, plant proteins and fibers.
These little puddings make also a great afternoon snack, so you can pre-make a few more and keep them in the fridge for 3-4 days in an air-tight container.
Overnight Chia Pudding with Banana
- Total Time: 5 mins
- Yield: 2 1x
Ingredients
Units
Scale
- 2 Tbsp chia seeds
- 1 cup of almond milk
- 1 Tbsp maple syrup
- 1 Tbsp almond butter
- 1 banana
- 1 Tsp vanilla extract
- 1 Tsp cinnamon
- a handful of raspberries
- nuts and seeds
Instructions
- Place the chia seeds with the almond milk in a bowl or jar and stir them well together. Cover the bowl and store it in the fridge overnight or at least a few hours.
- Once the pudding softened down take it out from the fridge. Add the spices, the almond butter, crush the banana and add to the mixture too. Add some more maple, if you like it sweeter.
- Add your toppings and enjoy!
- Prep Time: 5 mins
- Category: Breakfast, Dessert
Hello,
I use chia a lot but never have put it in milk to make a pudding like this before. I put the two tablespoons of Chia into a bowl of regular milk last night, because I am allergic to almonds and your almond milk choice isn’t an option for me. I left it overnight, covered in a bowl and it didn’t absorb fully. I still have tons of milk sloshing around in the bowl. Is there a difference in Almond vs. regular milk? Any ideas what might have happened? Any suggestions?
Hi Karen,
I’ve never tried the recipe with dairy milk, so I can’t really help with that to be honest. However you could maybe try other plant milks if almond milk is not an option for you. There are so many different plant milks, like soy, cashew, hazelnut, oat, poppy seed, coconut, etc.
There are also a few other things you can try if your chia doesn’t firm up.
I noticed chia seeds set faster for me outside, so you could try to leave the pudding outside for a few hours before putting in the fridge.
Or simply stir the seeds every 15-30 minutes until they firm up.
If nothing works, you could also simply try to use a bit more seeds or less liquid in the recipe.
I hope I could help you!
Let me know if it worked this time 🙂
I’ve made Chía pudding with lactose free dairy milk and it worked well. I’m going to modify your banana pudding recipe a little and try it with peanut butter because I already have it in the cupboard, thanks for sharing.
Happy to hear it worked well! The peanut butter sounds like a really yummy addition 🙂