Banana-Berry Chia Pudding
This recipe requires several hours of refrigeration so it's best to make it at night, then have it for breakfast the next day
If you haven’t tried chia seeds yet, you’re probably missing out. Without question, these tiny bundles of nutrition are one of the best super foods available (in my opinion).
Often times, I sneak them into smoothies, oatmeal, and even salads. And truth be told, sometimes I just drink them plain (mixed in water).
One delicious way to consume chia seeds is in the form of chia pudding (think pudding cups, but with a more interesting texture). Since it requires several hours of refrigeration, it’s best to make chia pudding at night, then have it for breakfast in the morning.
Also, since chia seeds pack a bit of a punch, it’s not a good idea to eat them late in the day. If it’s past 6pm on the clock, you better wait until morning, or you might stay up a bit later than usual.
Berry Banana Chia Pudding:
To maximize flavor, I’ll typically top my chia pudding with some fresh blueberries and maybe even a banana. This way, I know I’m getting a tasty, yet strong dose of nutrients.
Keep in mind, there are several chia seed pudding recipes out there. As always, be creative and do what works best for you.
- 2 cups of coconut or almond milk (unsweetened)
- 1/2 cup chia seeds
- 1/4 cup organic maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 cup of fresh blueberries
- 1 banana
In a blender or NutriBullet, add all the ingredients except the chia seeds. When finished blending, remove and place in large bowl, then add chia seeds. Stir until mixed well.
When the contents are mixed, pour it out into containers (personally, I love small mason jars). Then place in refrigerator for about 6 hours.
When ready to eat, add blueberries as a topping. You can also chop up the banana and throw it in there as well. However, it might work better to put the banana in the blender with everything else.