Description
This Best Banana Chia Pudding recipe is a creamy, nutritious, and naturally sweetened dessert or breakfast option made with nondairy milk, chia seeds, ripe bananas, and a luscious walnut cream. It’s easy to prepare, vegan, and gluten-free, offering a perfect balance of fiber, healthy fats, and protein. Topped with granola and fresh banana slices, it’s a wholesome treat that requires no cooking and takes just 25 minutes to prepare.
Ingredients
Chia Pudding
- 2 to 2 1/2 cups nondairy milk (almond milk, soy milk, oat milk, or milk of choice)
- 1/2 cup chia seeds
- 1 large ripe banana
- 2 teaspoons maple syrup (optional)
Walnut Cream
- 1 cup walnut pieces (or cashews, or blanched almonds)
- 3/4 cup nondairy milk (almond milk, soy milk, oat milk, or milk of choice)
- 3 pitted medjool dates
- 1 teaspoon vanilla extract (optional)
Toppings
- Granola, as desired
- Sliced banana, as desired
Instructions
- Prepare the Chia Pudding Mixture: Add 2 cups of nondairy milk, the chia seeds, and the ripe banana to a blender. Blend until smooth, adding additional milk gradually as needed to reach a creamy consistency. Once blended, transfer the mixture evenly into four single-serve airtight containers.
- Make Walnut Cream: Rinse and clean the blender. Add the walnut pieces, 3/4 cup nondairy milk, pitted medjool dates, and vanilla extract to the blender. Blend until the mixture becomes a smooth, creamy walnut cream. Divide this creamy walnut mixture evenly among the four containers on top of the chia pudding mixture.
- Chill the Pudding: Seal the containers with lids and refrigerate the pudding for a few hours or until set and chilled.
- Serve with Toppings: Before serving, top each pudding with granola and additional sliced banana as desired for texture and extra flavor.
Notes
- Use ripe bananas for natural sweetness and a smooth texture.
- Maple syrup is optional—add it if you prefer a sweeter pudding.
- If you are nut allergic, substitute walnuts with seeds like pumpkin or sunflower seeds for the cream.
- Allow at least 3-4 hours or overnight chilling time for the chia seeds to fully absorb liquid and create the pudding texture.
- The recipe yields 4 servings perfect for meal prep.
- Experiment with different nondairy milks to find your favorite flavor.
- To make the pudding thicker, reduce added milk slightly.
