Healthy Banana Dessert Chia Pudding With Almond Milk - A Creamy, Light Treat
Ingredients
- Chia seeds: Whole black or white chia seeds both work. These create that classic pudding texture.
- Ripe banana: Spotty and soft is best for sweetness and smooth blending.
- Unsweetened almond milk: Use your favorite brand; homemade works too. Choose unsweetened to control sweetness.
- Pure vanilla extract: Rounds out the banana flavor.
- Maple syrup or honey (optional): For extra sweetness if your banana isn’t super ripe. Maple keeps it fully vegan.
- Ground cinnamon: A pinch makes the banana flavor pop.
- Pinch of salt: Just enough to balance the flavors.
- Toppings (optional but recommended): Sliced banana, chopped nuts (almonds, walnuts, pecans), cacao nibs, berries, shredded coconut, or a spoonful of peanut or almond butter.
Instructions
- Mash or blend the banana: In a bowl, mash 1 ripe banana until smooth. For an ultra-smooth pudding, blend the banana with half the almond milk.
- Mix the base: Add 1 cup unsweetened almond milk, 1/2 teaspoon vanilla, 1/4 to 1/2 teaspoon cinnamon, and a small pinch of salt. Stir well. Taste and add 1–2 teaspoons maple syrup if needed.
- Stir in chia seeds: Add 3 tablespoons chia seeds. Whisk thoroughly to break up any clumps. Let it sit for 5 minutes, then whisk again to keep the seeds evenly distributed.
- Chill to thicken: Cover and refrigerate for at least 2 hours, preferably overnight. The chia will absorb the liquid and create a creamy, spoonable pudding.
- Stir and adjust: After chilling, give it a good stir. If it’s too thick, add a splash more almond milk. If it’s too thin, stir in 1 more teaspoon of chia and chill 15–20 minutes.
- Add toppings and serve: Spoon into bowls or jars and top with sliced banana, nuts, cacao nibs, or a drizzle of nut butter. Enjoy cold.
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