Summer BBQs are big around here. We love grilling and hanging out on the back patio and, well eating.
Besides the BBQ meat, one of my fave things about summer is that sweet banana pudding.
BUT I do not love the artificial pudding so often called banana pudding.
Or the refined sugars.
So, if you have a cheat day to use (like I did last year!) for your next BBQ, then that’s a fine use of a cheat meal.
BUT, if you’re wanting to hold off on the cheat meal and avoid the refined schtuff, this banana chia pudding is a very, very tasty alternative.
And, honestly – what could be easier than chia pudding? It’s so dang easy!
PLUS I’ve been asked a lot recently to share more vegan recipes, too – so this is a win-win-win! Woot!
Let’s go over some of the goodness involved in this here banana chia pudding recipe, okay?
- high in protein (9.3g in one serving of PUDDING! whuh??)
- no double boilers needed (or cooking whatsoever)
- great texture
- high in fiber
- you get to eat banana pudding – duh!
- no refined sugar
Does this mean it will taste EXACTLY like the banana pudding you’re used to? No, of course not. This will not taste artificial, super duper sweet, or bad for you.
Instead, it will taste incredibly yummy, satisfying, and smooth…which, if you’re anything like me, you totes appreciate with your clean eating because you want to eat healthy and still love your food.
So, you know what’s a clean alternative that tastes great, provides that nice crunch, and actually is good for you?
I know – right? Cashews?? On banana pudding?
YAAS – stay with me…it’s shockingly tasty and adds the perfect flavor and crunch to make it so yummy.
So…try this banana chia pudding out for yourself or for your summer BBQ guests. I hope you enjoy it as much as we do and that it hits that sweet spot for you and still allows you to live that healthy lifestyle!
Because healthy food should be delicious, too!
Banana Chia Pudding
- 1 ripe banana mashed
- 3 tbsp white chia seeds
- 1/4 tsp vanilla extract
- 1/8 tsp cinnamon
- 3/4 cup plain almond milk
- optional: 1 tbsp. pure maple syrup for additional sweetness
- optional garnish: sliced bananas and/or chopped cashews
- Add the mashed banana to a small container - I like to use glass mason jars, followed by the white chia seeds, vanilla extract, and ground cinnamon. For a little added sweetness, you can also add in a little pure maple syrup.
- Stir to combine.
- Place in the refrigerator overnight, or for at least 5-6 hours, to allow the chia seeds to absorb the liquid and thicken.
- In an air-tight container, this pudding will last in the fridge a good 4-5 days.
- When it’s ready to eat, I like to top it with some sliced banana and chopped cashews for a little crunch.
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