Creamy Banana Chia Pudding
A quick and creamy banana chia pudding layered with peanut butter, naturally sweetened, fiber-rich, and packed with plant-based protein. Perfect for breakfast, snack, or make-ahead meal prep.
Equipment
- 1 large mixing bowl
- Whisk or fork
- Measuring Cups and Spoons
- 4 small dessert glasses or jars
Ingredients
- ½ cup chia seeds
- 2 cups almond milk or any plant-based milk
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 large banana sliced
- 4 tablespoons peanut butter
- Optional toppings: chopped peanuts sliced almonds, chocolate chips
Instructions
- Prepare the Chia Base: Start by gathering your chia seeds, almond milk (or preferred plant-based milk), vanilla extract, and maple syrup. In a large mixing bowl, combine the chia seeds with the milk. Add the vanilla extract for a subtle aromatic sweetness and the maple syrup for natural sweetness. Using a whisk or fork, mix everything thoroughly. Make sure the chia seeds are evenly distributed and not clumping together. This step ensures a smooth pudding texture once the mixture sets.
- Initial Rest and Stir: After whisking, let the mixture sit undisturbed for about 5–10 minutes. During this resting period, the chia seeds begin absorbing the liquid, slowly thickening into a pudding-like consistency. After this short wait, return to the bowl and give it another thorough stir, breaking up any clumps that may have formed. This extra stirring step ensures that every spoonful of pudding will have a perfectly uniform texture.
- Refrigerate to Set: Cover the mixing bowl loosely with plastic wrap or a lid and place it in the refrigerator. Allow the chia pudding to chill for at least 4 hours, though overnight works best for a firmer, creamier consistency. During this time, the chia seeds swell fully, creating a rich, custard-like texture that forms the base of your pudding. Patience here pays off for optimal flavor and texture.
- Prepare the Banana and Peanut Butter Layers: While the chia pudding sets, slice your banana into thin, even rounds. This helps create neat layers and makes it easier to scoop the pudding later. Measure out the peanut butter so it’s ready to layer. If you prefer a softer texture, you can slightly warm the peanut butter to make it easier to drizzle or spread over the pudding layers.
- Assemble the Pudding in Layers: Once the chia pudding has fully set, it’s time to assemble your dessert or breakfast jars. Start by spooning half of the pudding into the bottom of each glass or jar. Add a layer of banana slices on top, followed by a dollop or drizzle of peanut butter. Then, carefully add the remaining chia pudding on top, spreading it gently to avoid mixing the layers. This creates a visually appealing layered effect while keeping flavors distinct.
- Add Toppings and Final Touches: To finish, decorate the top layer with extra banana slices, a small spoonful of peanut butter, and any other toppings you like—chopped peanuts, sliced almonds, or chocolate chips work beautifully. These toppings not only enhance the flavor and texture but also add a pleasing crunch and extra nutritional value.
- Serve or Store: Your banana chia pudding is now ready to enjoy! Serve immediately for a creamy, fresh dessert, or cover the jars and store them in the refrigerator. They will keep well for up to 5 days, making this recipe perfect for meal prep or a quick grab-and-go breakfast. Always give the pudding a gentle stir before serving if it has been stored for a while.
Notes
- Chia seeds naturally expand when mixed with liquid; stirring a few times during the resting period helps prevent clumping.
- Maple syrup can be adjusted or substituted with honey or agave for alternative sweetness.
- For creamier pudding, use full-fat almond milk or oat milk.
- Make ahead: This pudding keeps well for up to 5 days in the refrigerator.
- Optional toppings like nuts, granola, or chocolate chips add texture and flavor.
