When I thought up this recipe, I definitely had banana pudding on my mind. My co-worker makes the best banana pudding ever—it’s not healthy by any stretch of the imagination, and that’s okay…except when I crave it all.the.time. Now I know this chia seed pudding isn’t your typical banana pudding, in fact it’s not banana pudding at all, but it can serve as a healthy alternative.
I find chia seed pudding to be so visually appealing with all those blue-ish little specks throughout, which is always a plus since we eat with our eyes first. The best part though, is how it’s made. All you do is mix a cup of unsweetened almond milk with a few tablespoons of chia seeds and leave it to sit in the fridge overnight, or for at least a few hours. Then just like that, it turns into pudding, but really I suppose it’s more like yogurt. The texture is unique simply because the chia seeds become kind of gelatin-like, which is what thickens the almond milk. Neat, huh?!
Like I said, I was craving banana pudding which is why I decided to layer my chia seed pudding with bananas. I used very ripe bananas because they are way sweeter than just-ripe bananas, and they’re more creamy (if that makes sense?!). I topped the yummy bananas with toasted walnuts + a drizzle of melted peanut butter. I also drizzled on a touch of maple syrup, but feel free to use honey if that’s what you have on-hand. Oh, and let’s not forget the flax seeds that I sprinkled on for good measure.
This chia seed pudding is actually an incredible source of protein and fiber, which is important when it comes to healthy snacking. One serving has over 13 grams of fiber and 12 grams of protein, so no doubt this healthy snack will keep you full between meals. Yesss, please!
If you have a sweet tooth and you’re prone to snacking on not-so-good-for-you goodies, then you should definitely try this pudding and have some on-hand—especially for those moments when you’re craving something sweet. Hallelujah for sweet snacks that are also healthy!
Banana & Walnut Chia Seed Pudding Drizzled with Peanut Butter
Yields 2 servings
For the pudding
- 1 cup unsweetened almond milk
- 3 tbsp. chia seeds
- 2 ripe bananas—sliced into rounds
- 4 tbsp. toasted chopped walnuts (see note)
- 1 tsp. flax seeds
- 2 tbsp. creamy peanut butter—melted
- 2 tsp. maple syrup (use more or less depending on how sweet you want it)
For the pudding
Add the almond milk and chia seeds to a small bowl with a lid, or to a mason jar, and stir to combine. Set aside for 10 minutes, but stir often to ensure the chia seeds are evenly distributed. Refrigerate overnight, or for several hours.
To the bottom of 2 small bowls, add a quarter of the chia seed pudding, followed by a quarter of the banana rounds (to each bowl). Sprinkle on 1 tbsp. walnuts and ¼ tsp. flax seeds. Then drizzle on about a ½ tbsp. melted peanut butter and a ½ tsp. maple syrup. Repeat the layers 1 more time.
Serve cold and enjoy!
Toast the walnuts in a skillet set over medium-low heat for about 5-10 minutes, or until they smell fragrant.
Adapted from The Oh She Glows Cookbook