Banana Chia Pudding
Serves: 2
Prep time: 10 mins | Set time: 4 hours (or overnight)
Ingredients
½ cup black or white chia seeds.
1 ½ cups Unsweetened Almond or Coconut milk.
1 tbsp Maple syrup or Honey.
1 tsp Vanilla extract and a pinch of cinnamon.
1 ripe banana (half mashed into the pudding, half sliced for the top).
¼ cup raw walnuts (roughly chopped).
A sprinkle of coconut shavings or hemp seeds (optional)
Instructions:
In a medium bowl, mash half of the banana with a fork until it’s a smooth paste. Whisk in the almond milk, maple syrup, vanilla, and cinnamon until well combined.
Slowly whisk in the chia seeds.
Let the mixture sit for 5 minutes, then give it one more vigorous whisk. This prevents the seeds from clumping at the bottom and ensures a creamy, uniform texture.
Cover the bowl (or divide into two mason jars) and refrigerate for at least 4 hours, though overnight is best. The seeds will soak up the liquid and turn into a thick, pudding-like consistency.
When you’re ready to eat, toast the walnuts: For the best flavor, toss your walnut pieces in a dry skillet over medium heat for 2–3 minutes until they smell fragrant.
Top the chilled pudding with the remaining sliced banana and the toasted walnuts.