Banana Chia Seed Pudding

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a glass jar filled with layers of banana slices, banana chia seed pudding, coconut yogurt and crumbled peanut butter cookie

4.86 from 34 votes

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www.theconsciousplantkitchen.com

An easy, healthy vegan breakfast full of protein and a delicious, creamy texture.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-chia-pudding/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: serves

Calories: 308.4kcal

Author: Carine Claudepierre

Ingredients

1 Large Banana yellow, soft but no black spots on the skin
1 cup Almond Milk (note 1)
¼ cup Chia Seeds (note 2)
1 tablespoon Maple Syrup (note 3)
½ teaspoon Vanilla Extract
2 teaspoon Lemon Juice (note 4)

Optional flavoring

¼ teaspoon Cinnamon optional
2 tablespoons Peanut Butter (Unsalted) optional for a peanut butter banana version!

US Customary - Metric

Instructions

Before you start, prepare a 2-cup glass mason jar with a lid. Clean, sterilize with boiling water, and dry.
Place all the ingredients in a blender. Blend until smooth, or if you don't have a blender, follow the instructions in the note 5.
Transfer the blended banana pudding into glass mason jar, with layers of coconut yogurt and crunched vegan shortbread until you reach the top of the jar
Close the jar, and place it in the refrigerator for at least 3 hours to thicken, or overnight.
Serve with layers of sliced banana and coconut yogurt or plain with toppings: toasted peanuts, a drizzle of almond/peanut butter, raspberries, etc.

Notes

Note 1: you can use any plant-based milk including soy milk, oat milk or coconut milk

Note 2: white chia seeds or black chia seeds work well

Note 3: you can use any liquid sweetener including coconut nectar, agave syrup or sugar-free Mon Fruit Syrup

Note 4: or lime juice, or skip but this ingredients prevent the bananas to darken the pudding later in the fridge

Note 5: Peel and roughly mash a large yellow banana on a plate. If there are black/brown spots on the flesh, discard them, or the pudding will turn very dark and brown. Transfer to a medium-size bowl and add maple syrup, vanilla, cinnamon, and drippy peanut butter (if used). Stir until smooth, then add almond milk, chia seeds and stir vigorously to combine. Transfer to the glass mason jar, close the lid, and shake vigorously for a few seconds. Place in the refrigerator for 20 minutes. After that time, open the lid and give a good stir with a fork. This step loosens the seeds and prevents the seeds from clumping together or migrating to the bottom of the jar.

Storage: store leftovers for up to 48 hours in the fridge in a closed, sealed jar. Note that the color of the pudding may darken with time.

Nutrition