Chia Pudding
This banana, chocolate, chia pudding is naturally sweetened and full of healthy fats, fiber, and protein. You can make it in advance and have it on hand for an easy snack or breakfast.
Equipment
- Blender
Ingredients
- 2 cups almond milk
- 1 small- medium banana ripe, but not too ripe
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1-2 tsp raw cacao powder
- 1 pinch sea salt can also use Himalayan salt
- 1/2 cup chia seeds just under a half cup is my preference (see notes below)
- fresh or frozen fruit frozen blueberries and peaches are what I used here
Instructions
- Add all ingredients, except the chia seeds, to a blender and blend until smooth.
- Pour blended ingredients into a bowl and whisk in whole chia seeds until well combined.
- Put the pudding in the refrigerator for 10-15 minutes, then take out and whisk until it's smooth throughout. Make sure there are no clumps of chia seeds remaining.
- Let stand for another 10 minutes allowing the seeds to absorb more moisture.
- Top with your favorite fresh or frozen fruit, serve, and enjoy!
- To make vanilla chia pudding, simply leave out the cacao powder.
Notes
- I make a double batch and put in 3/4 cup chia total. If you're making a single batch and want a little less, you can go a tablespoon shy on your half cup.
- For a low glycemic or low FODMAP sweetener, you can use 1/2 a teaspoon of stevia. You can also sub monk fruit to taste.
- I like to portion the pudding into half-pint jars with fruit on both the bottom and top of the pudding. Then they're ready for a grab-and-go snack.
- You can experiment with different fruits. My family likes cherries, blueberries, and peaches the best. These fruits seem to do well if they were frozen as well.
- This recipe is versatile. For vanilla chia pudding, you can omit the cacao powder. You can use a different non-dairy milk (coconut and cashew are good alternative options). You can top with nuts, seeds, coconut flakes, granola, or cacao nibs for a more hearty snack.