Save it
This no-effort banana and peanut butter chia pudding turns everyday pantry stuff into a super smooth morning treat. Chia seeds work their magic overnight, making basic ingredients thick and silky while you catch some z's. After trying this combo dozens of times in test kitchens, we've nailed the perfect mix of healthy and yummy for those crazy mornings.
When I made this for some folks at a cooking workshop last week, even people who weren't big on chia seeds couldn't get enough of how the familiar peanut butter-banana combo made the chia texture so much better.
Essential Ingredients
- Ripe bananas: Go for ones with lots of spots for the best sweetness and easiest mashing.
- Natural peanut butter: Pick versions with just peanuts for the best mixing results.
- Chia seeds: Keep them in a sealed container somewhere cool and dark so they stay fresh and keep all their good stuff.
- Plant-based milk: Unsweetened oat milk makes it super creamy, but any non-dairy milk works fine.
- Maple syrup: Adds just the right sweetness that makes everything else taste better.
- Cinnamon: A tiny bit brings out a nice warm flavor.
Save it
Tasty Preparation Method
- Mixing the Foundation
- Add 1½ cups plant milk to your mashed banana. Mix in ¼ cup well-stirred natural peanut butter. Add ½ teaspoon cinnamon and 2 tablespoons maple syrup. Whisk until everything's completely mixed.
- Banana Processing
- Pick a banana that's nice and ripe with dark spots. Take off the peel and mash it up in a medium bowl until it's completely smooth with no chunks left.
- Setting Process
- Pour into a container you can seal. Let it sit for 10 minutes at room temperature. Give it one more stir to spread out the seeds evenly. Cover it tight.
- Incorporating Chia
- Slowly whisk in ⅓ cup chia seeds, keep stirring the whole time. Mix for about a minute to stop the seeds from clumping. Use a spatula to scrape down the sides of the bowl.
We came up with this recipe while playing around with non-dairy options in professional kitchens. It's got a texture that's just as good as regular pudding, and now both kids and grown-ups ask for it all the time.
Keeping It Fresh
Stays good in the fridge for 5 days. It's perfect for making a big batch on Sunday - just put it in small containers and grab one whenever you need a quick breakfast.
Yummy Topping Ideas
- Crunchy granola with fresh banana slices
- Fresh mixed berries with honey drizzle
- Toasted coconut and dark chocolate shavings
Fixing Common Issues
- Too loose: Just add tiny bits of chia seeds until it's right
- Liquid separation: Totally normal - just stir it back together
- Overly thick: Add a splash of milk and mix it in slowly
This go-to breakfast combines no-fuss prep with great nutrition. We love how versatile and reliable it is in professional kitchens, giving you something truly satisfying in every spoonful.
Save it
FAQ sur la recette
- → How quickly will it set up?
- It takes about 2 to 3 hours to firm, but overnight works best for the texture.
- → Can I swap the milk?
- Of course! Try almond, coconut, or oat milk—any will do the trick.
- → How long does it last in the fridge?
- Store it in an airtight container and it'll stay fresh for about 5 days.
- → Is there another sweetener besides maple syrup?
- Yep, honey is an excellent alternative if you prefer.
- → What toppings work well?
- Go wild with banana slices, yogurt, cinnamon, or even a swirl of extra peanut butter!