Vegan Banana Chia Pudding
- Total Time: 8 hours
- Yield: 2
Description
Get your day off to a healthy and delicious start with this nutritious superfood breakfast.
Ingredients
Units
- 2-3 ripe bananas, smashed with a fork
- 4 tbsp (60 ml) chia seeds
- 1 and 1/4 cups (300 ml) almond milk (you can use rice, oat or soymilk too)
- 1 vanilla bean, split and seeded
- hazelnut
Instructions
- Prepare your breakfast a day before. In a bowl mix chia seeds with almond milk and let it rest in the fridge for the night.
- The next day toast the hazelnut in a dry non-stick pan for 7-8 minutes and chop them roughly.
- Mix together the chia almond milk pudding with the smashed bananas and vanilla. Serve in little bowls with the toasted hazelnut.
- Prep Time: 8 hours
- Cook Time: 8 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1 serving
- Calories: 250
If You Liked This Recipe, You’ll Love These
- Strawberry Spring Salad
- Mangú – Mashed Plantains
- Pumpkin Masala Curry
- How to Make Hummus Without Tahini
Frequently Asked Questions
Why does the chia mixture need to rest in the fridge overnight?
The 4 tablespoons of chia seeds absorb the 1 1/4 cups of almond milk over several hours, swelling and creating a thick, gel-like pudding texture. I always prepare this the day before — an overnight rest ensures the seeds are fully hydrated and the pudding is properly set by morning.
Can I use a different plant milk instead of almond milk?
Yes — rice, oat, or soy milk all work in place of almond milk; all will allow the chia seeds to hydrate and set in the same way.
