I’m always on the lookout for something that feels like dessert but is actually good for me—and this Banana Cream Chia Pudding checks all the boxes. It’s sweet (naturally), creamy (without dairy!), and packed with fiber and healthy fats. I whipped this up on a whim one night with some ripe bananas I didn’t want to waste, and it turned into one of my favorite breakfasts, snack, or dessert. It’s perfect for busy mornings, and a great way to feel like you’re indulging… while actually nourishing your body. Clean, kosher, and delicious—just the way I like it!

Banana Cream Chia Pudding

This recipe was born from egg boredom. I was having eggs every breakfast and it wasn't working for me anymore. I needed something that I could grab and go. I saw Mind over munch's coconut chia pudding and I liked it but the flavor (and texture) wasn't my cup of tea. I messed around with the recipe until banana cream chia pudding was born.

• 350g Jars with Lids
• Fork
• Measuring Cup

• 2 cups unsweetened vanilla almond milk
• 2 ripe bananas
• 1/4 cup coconut cream divided
• 1/4 cup of chia seeds divided
• sprinkle of cinnamon

1. With a fork mash the bananas and place 1 mushed banana in each jar

2. Measure 1/8 cup of chia seeds into each jar

3. Measure 1/8 cup of coconut cream into each jar

4. Mix

5. Top up the jars with almond milk.

6. Cover shake and refrigerate

7. Let sit in fridge overnight

8. Open, sprinkle with cinnamon and enjoy

I wrote serves 1 because I find that I need to eat both jars to be satiated. But you can easily split it into 4 small bowls for dessert or have 1 jar for a snack.

Breakfast, Dessert, Snack

Modern Kosher Fusion Cuisine

Breakfast, chia pudding, chia seeds, dessert, Not eggs breakfast, pudding, snack