Description
This Best Banana Chia Pudding recipe is a wholesome, creamy, and naturally sweetened breakfast or snack option featuring the nutritious combination of chia seeds, ripe bananas, and a luscious walnut-date cream. Made with nondairy milk and optional maple syrup, it’s a delicious vegan and gluten-free treat that sets quickly in the refrigerator for a convenient, make-ahead meal.
Ingredients
Scale
Chia Pudding
- 2 to 2 1/2 cups nondairy milk (almond, soy, or oat)
- 1/2 cup chia seeds
- 1 large ripe banana
- 2 teaspoons maple syrup (optional)
Walnut Cream
- 1 cup walnut pieces
- 3/4 cups nondairy milk
- 3 pitted medjool dates
Instructions
- Blend Base Ingredients: In a blender, combine 2 to 2 1/2 cups of nondairy milk, 1/2 cup chia seeds, and 1 large ripe banana. Blend until smooth to create the chia pudding base.
- Pour into Containers: Pour the blended chia mixture evenly into four airtight containers for individual servings.
- Prepare Walnut Cream: Clean the blender, then add 1 cup walnut pieces, 3/4 cup nondairy milk, and 3 pitted medjool dates. Blend until the mixture is creamy and smooth.
- Add Walnut Cream: Divide the walnut cream evenly among the containers over the chia pudding base.
- Chill Before Serving: Refrigerate the pudding for at least one hour or until set, allowing the chia seeds to absorb the liquid and the flavors to meld together before serving.
Notes
- You can adjust the sweetness by adding or omitting the maple syrup as desired.
- Use any nondairy milk of your choice, such as almond, soy, or oat milk, depending on preference or dietary needs.
- For a nuttier flavor and crunch, add some chopped walnuts on top before serving.
- This pudding can be stored in the refrigerator for up to 3 days in airtight containers.
- Feel free to substitute dates with other sweeteners or soaked dried fruits if preferred.
