If you've been following me for a while then you know how much I love chia seeds and why I love them! But if you need a refresher check out my previous posts here.
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Why I love a good chia seed pudding:
~ it's simple to make and with minimal clean up
~ it can be made the night before (in fact, it's best that way)
~ it's gluten-free, vegan, high in fibre and healthy fats
~ it's so yummy and you can top it off with your favourite seasonal fruit
Banana & Maple Chia Seed Pudding
1 ripe banana, mashed
1/4 cup + 3 Tbsp chia seeds
2 cups unsweetened almond milk
2 Tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla extract
pinch of ground cardamom
- In a mixing bowl, mash banana well.
- Add chia seeds, almond milk, maple syrup, cinnamon, vanilla and cardamom - mix well with a spoon or whisk.
- From here, you can cover your mixing bowl with cling wrap OR divide mixture between 2 bowls or 2 mason jars and cover with cling wrap or seal the jars with lids and refrigerate overnight. I prefer mason jars because I find them more convenient when I'm on the go.
- In the morning, give the chia seed pudding a stir and top with fresh seasonal fruit and other goodies. I used diced up peaches and dried coconut this time. You can also use berries, mango, apples, dried cranberries and/or raw nuts and seeds.