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A creamy blend of ripe bananas, natural peanut butter, and wholesome chia seeds come together in this nourishing breakfast pudding. The overnight transformation of simple ingredients creates a silky-smooth texture that feels indulgent while delivering wholesome nutrition. After years of experimenting with breakfast meal prep, this combination has become my go-to recipe for busy mornings that demand both convenience and satisfaction.
Last week, I made a double batch of this pudding for my early-morning yoga group. Even the skeptics who'd never tried chia seeds before were won over by the creamy texture and familiar comfort of the peanut butter-banana combination.
Essential Ingredients
- Chia seeds: These tiny powerhouses need to be fresh and stored properly. I keep mine in an airtight jar away from heat and light to maintain their omega-3 content.
- Non-dairy milk: I prefer creamy oat milk for its neutral taste, but any plant milk works. Just ensure it's unsweetened to control the final sweetness.
- Natural peanut butter: Look for jars containing only peanuts and maybe salt. The drippy consistency of natural peanut butter creates the smoothest result.
- Ripe bananas: Choose ones with plenty of brown spots for maximum natural sweetness. They'll mash more easily and blend seamlessly into the pudding.
- Pure maple syrup: The clean sweetness complements the other flavors without overpowering them.
- Cinnamon: A pinch adds warmth and helps balance the banana's sweetness.
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Detailed Instructions
- Banana Preparation
- Select a thoroughly ripe banana with dark spots on the peel. Peel and place in a medium bowl. Use a fork to mash thoroughly, ensuring no large chunks remain. Press against the sides of the bowl to create a smooth paste.
- Creating the Base
- Pour 1½ cups of your chosen non-dairy milk into the bowl with mashed banana. Add ¼ cup natural peanut butter, ensuring it's well stirred beforehand. Sprinkle in ½ teaspoon cinnamon. Drizzle 2 tablespoons maple syrup. Whisk everything together until completely smooth.
- Adding Chia Seeds
- Measure ⅓ cup chia seeds. Add to the liquid mixture while whisking constantly. Continue stirring for a full minute to prevent clumping. Scrape down the sides of the bowl to incorporate all seeds.
- Initial Rest Period
- Transfer mixture to a container with a tight-fitting lid. Let rest on the counter for 10 minutes. Stir again thoroughly to break up any clumps that have formed. Seal container securely.
My journey with chia pudding began during a dairy-free challenge month. The creamy texture amazed me, and now my kids request it regularly, calling it their 'magic breakfast.'
Storage and Make-Ahead Tips
This pudding stays fresh for up to 5 days in the fridge, making it perfect for weekly meal prep. I often make a large batch on Sunday evening, dividing it into individual jars for grab-and-go breakfasts.
Topping Ideas
- Fresh berries and a drizzle of honey create a PB&J-inspired flavor profile.
- Toasted coconut flakes and dark chocolate chips turn it into an indulgent treat.
- Granola and sliced bananas add delightful textural contrast.
Troubleshooting Common Issues
- Layer of liquid on top? Simply stir it back in - this is natural separation and doesn't affect the taste or texture.
- Too thick? Whisk in a splash more milk until you reach your desired consistency.
- Too thin? Add more chia seeds one teaspoon at a time, wait 15 minutes, and adjust as needed.
This recipe has become my secret weapon for busy mornings. The simplicity of preparation combined with the satisfaction of a wholesome, delicious breakfast makes it a constant in my kitchen. Every time I make it, I'm grateful for discovering how a few simple ingredients can create something so nourishing and delightful.
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Frequently Asked Questions
- → How long does this chia pudding need to set?
- The pudding needs 2-3 hours to set properly, but letting it sit overnight gives the best results.
- → Can I use different milk alternatives?
- Yes, any non-dairy milk works well in this recipe, such as almond, oat, or coconut milk.
- → How long can I store this chia pudding?
- Store the pudding in an airtight container in the fridge for up to 5 days.
- → Can I substitute the maple syrup?
- Yes, you can use honey instead of maple syrup for sweetening the pudding.
- → What can I use for toppings?
- Popular toppings include vanilla yogurt, extra peanut butter, fresh banana slices, or a sprinkle of cinnamon.