3tbspwhite chia seeds(can also use black chia seeds)
3/4cupunsweetened almond milk
1tbsppure maple syrup,as needed for additional sweetness
garnishsliced bananas, 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.
Banana Chia Pudding
Amount Per Serving (1 cup)
Calories 149Calories from Fat 56
% Daily Value*
Saturated Fat 0.7g4%
* Percent Daily Values are based on a 2000 calorie diet.