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Banana chia pudding

Banana Cream Chia Pudding

Shulie
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.
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Prep Time 5 minutes
Overnight Set 6 hours
Total Time 6 hours 4 minutes
Course Breakfast, Dessert, Snack
Cuisine Modern Kosher Fusion Cuisine
Servings 1 person
Calories 560 kcal

Equipment

  • 2 350g Jars with Lids
  • Fork
  • 1/8 Measuring Cup

Ingredients
  

  • 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

Instructions
 

  • With a fork mash the bananas and place 1 mushed banana in each jar
  • Measure 1/8 cup of chia seeds into each jar
  • Measure 1/8 cup of coconut cream into each jar
  • Mix
  • Top up the jars with almond milk.
  • Cover shake and refrigerate
  • Let sit in fridge overnight
  • Open, sprinkle with cinnamon and enjoy

Notes

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