Description
A wholesome and creamy Banana Chia Pudding recipe that blends the natural sweetness of ripe bananas with the nutritional powerhouse of chia seeds, enhanced by a smooth walnut-date cream. This easy, no-cook recipe uses nondairy milk making it perfect for a nutritious vegan breakfast or snack, packed with fiber, healthy fats, and natural sweetness.
Ingredients
Scale
Chia Pudding
- 2 to 2 1/2 cups nondairy milk (almond, soy, oat)
- 1/2 cup chia seeds
- 1 large ripe banana
- 2 teaspoons maple syrup (optional)
Walnut-Date Cream
- 1 cup walnut pieces
- 3/4 cup nondairy milk
- 3 pitted medjool dates
Instructions
- Blend Chia Mixture: In a blender, combine the nondairy milk, chia seeds, and large ripe banana. Blend until the mixture is smooth and the chia seeds are well incorporated.
- Portion Pudding: Pour the blended chia pudding mixture evenly into four airtight containers to prepare for chilling.
- Prepare Walnut-Date Cream: Clean the blender thoroughly. Then add walnut pieces, nondairy milk, and pitted medjool dates to the blender, and blend until the mixture becomes creamy and smooth.
- Add Topping: Divide the walnut-date cream evenly among the containers with the chia pudding, layering it on top or stirring gently.
- Chill: Refrigerate the assembled chia pudding and walnut cream for at least one hour to allow it to thicken and develop flavors before serving.
Notes
- You can adjust the sweetness by adding or omitting the maple syrup based on taste preference.
- Use any type of nondairy milk such as almond, soy, or oat for variations in flavor.
- Ensure bananas are very ripe for natural sweetness and creamy texture.
- Soaking chia seeds helps thicken the pudding and release their gel-like texture.
- Prepare in advance for a quick and healthy breakfast or snack option.
