This banana nut chia pudding takes 10 minutes to prep for an easy make ahead breakfast. Flavored like banana bread batter and packed with fiber to support your digestion.
WHY YOU’LL LOVE THIS BANANA NUT CHIA PUDDING
- Easy to make. You just need 10 minutes and a blender cup. Just blend the banana milk together then mix with the chia seeds.
- Customize to your liking. I’ve included a number of substitutions that you can use based on your preference. Mix it up to keep things interesting and enjoy!
- Packed with fiber. One serving of pudding provides at least 10 grams of fiber, and some of that fiber is the soluble kind that is good for digestion and reducing cholesterol.
KEY INGREDIENTS AND SUBSTITUTIONS
- Chia Seeds: These seeds are rich in omega 3s. This ingredient is essential for this recipe to work.
- Banana: This is another essential ingredient for this recipe. However, you can absolutely change the flavor by blending in different fruit like ripe peaches or plums.
- Maple Syrup: Adjust sweetness to your preference. If your banana is sweet enough on its own, you can omit. Alternatively, if you have a good high speed blender, the maple syrup can be replaced with 1-2 dates. Just make sure the dates are soft. If not soft, soak in hot water to soften before blending with the other ingredients.
- Pecans: Used in the blended milk and crumble. If allergic to nuts, try swapping with pumpkin seeds or oats.
- Dates: Make sure you are using soft dates. You can also swap them with different dried fruit like dried apricots or raisins instead.
- Spices: I used a combo of cinnamon and a a pinch of cardamom. The cardamom is optional, but adds a lovely layer of complexity that pairs especially well with banana.
- Milk: I like using soy milk for the protein content, but feel free to use a different plant based milk you love.
- Yogurt: I used a plain, unsweetened plant-based yogurt, but use the variety you love. Personally, I most often use either soy yogurt or cashew yogurt.
HOW TO MAKE BANANA NUT CHIA PUDDING
To a blender cup, add the banana, milk, yogurt, maple syrup, pecans, vanilla, cinnamon, cardamom and a pinch of salt. Blend everything until completely smooth, scraping down the sides of the blender cup as needed.
In a mini-food processor, add the dates, pecans, cinnamon and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.
To serve, layer a spoonful of the crumble in a small cup, then add the chia pudding on top. Top with another spoonful of the crumble mix and extra banana slices as desired.
EXPERT TIPS
- Mix your chia pudding again before refrigerating. After initially mixing the banana milk and chia seeds together, I will let it sit for 5 minutes then give a final mix before placing in the fridge. This will help prevent massive clumps in your chia pudding.
- For more protein consider blending in your favorite protein powder into the banana milk mixture. Just note that you may need to add 1/4-1/2 cup extra milk to thin the milk out appropriately.
- Avoid over blending the nut crumble. Over blending will turn the mixture into a paste.
- When increasing fiber in your diet, make sure to drink enough water! Staying hydrated may help avoid issues like constipation on a high fiber diet.
INGREDIENTS
- 1 banana
- 3/4 cup unsweetened plant-based milk (I used soy milk)
- 1/3 cup unsweetened plant-based yogurt (I used soy yogurt)
- 2 tbsp maple syrup
- 2 tbsp raw pecans
- 1 tsp vanilla paste or extract
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/3 cup chia seeds
Pecan Date Crumble
- 2 soft medjool dates, pitted
- 1/3 cup raw pecans
- 1/2 tsp cinnamon
- Kosher salt
To serve: Extra banana slices, coconut flakes, etc.
INSTRUCTIONS
- To a blender cup, add the banana, milk, yogurt, maple syrup, pecans, vanilla, cinnamon, cardamom and a pinch of salt. Blend everything until completely smooth, scraping down the sides of the blender cup as needed.
- To a large storage container, add the chia seeds then pour in the blended banana milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour before using.
- In a mini-food processor, add the dates, pecans, cinnamon and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.
- To serve, layer a spoonful of the crumble in a small cup, then add the chia pudding on top. Top with another spoonful of the crumble mix and extra banana slices as desired.
