I love to hear what you think, or any changes you make. Let me know if you make this banana chia pudding recipe! Leave a comment and rate it below. They’re just as versatile and delicious as this Banana Chia Pudding! When you’re craving new flavors, try these other healthy chia seed pudding recipes. Make ahead: Make your chia pudding ahead of time and store serving size portions in portable containers, like mason jars or tupperware, for a quick to-go breakfast, dessert or snack.Refrigerator: Chia pudding will stay fresh in the refrigerator for up to 5 days, making it a great meal prep idea for the week ahead.Optional add-ins: For extra flavor, add a little pure maple syrup or vanilla extract to the mix.Stirring helps them stay distributed as the seeds gel up. This ensures the chia seeds don’t sink to the bottom, resulting in a runny pudding. To ensure your chia pudding sets properly, it’s important to make sure you stir the chia pudding once after 30 minutes, then again after another 30 minutes or so. It is very important to not skip this last step of stirring, or your results will be a chia pudding that is soupy. Cover, set the timer for 30 minutes, when times up give the chia pudding mixture a good stir, repeat one more time, and place in the fridge to finish gelling up and setting, about 6 hours (shown below).Simply start by mashing the bananas in a large mixing bowl, add the chia seeds and non-dairy milk, and mix to combine (shown above). You may already be familiar with this Vanilla Chia Pudding, or this decadent Chocolate Chia Pudding in the recipe archives.The only hard part is having to wait a few hours for it to chill and set. Making banana chia pudding is easy as can be. Make the whipped cream: Mix the gelatin and water in a small bowl and set aside for 5 minutes to bloom. Bring to a simmer over medium heat and cook until thickened slightly, about 5 minutes. Just about any plant-based milk will do, so use your favorite! If you’d like to try for an ultra thick and creamy chia pudding, try adding full-fat canned coconut milk in place of the beverage plant milk. Make the syrup: Combine the sugar, water, and vanilla bean seeds in a small saucepan. Feel free to use a blended, non-dairy milk like I did, or stick with 100% almond, coconut, cashew, or soy milk. Unsweetened Non-Dairy Milk: I used an almond & coconut milk blend that was delicious in this recipe.If you find that your bananas have not ripened as much, there is an option to add a little pure maple syrup to sweeten up the chia pudding. I used very ripe bananas and didn’t find the need to add any type of sweetener because the bananas were naturally sweet on their own. Bananas: The riper the bananas are, the better and sweeter they will be.They are pretty easy to find these days, and can be found in most major grocery stores. Chia Seeds: The chia seeds are the magic ingredient and will plump up after a few hours of soaking in the milk, resulting in a thick, creamy pudding.In this chia pudding recipe, chia seeds, mashed banana and almond milk are mixed together and left to chill, creating a thick and delicious healthy, vegan dessert or snack. Adding fresh fruits, natural sweeteners in sparse amounts, and a small handful of granola, coconut, or cacao nibs, will result in a chia pudding that is both healthy and delicious! Unsweetened plant milk can also provide more calcium and nutrients, with few calories and fat. Chia seeds are full of fiber, protein, omegas 3, essential vitamins and minerals. Yes, chia pudding is a wonderfully healthy dessert, breakfast or snack, if using ingredients and toppings that are part of a whole-foods diet. So yummy and guilt free.More Chia Seed Pudding Recipes Is Chia Pudding Good For You? "I use sugar free vanilla pudding, honey vanilla Greek yogurt, frozen raspberries top with fat free cool whip."I add a little of that too, some dry oats, vanilla protein powder with some fresh fruit."."Pistachio with the yogurt, 2 tablespoons of cool whip, and some frozen blueberries."."I use the cheesecake pudding mix, splash of vanilla and top it with low sugar cherry pie filling.".Light whipped topping (for a more mousse-like consistency).Berries (blueberries, strawberries, blackberries, raspberries).It can get hard and dry when left to sit in the refrigerator. If the mixture seems to thick, add a little water (1-2 tablespoons) until you achieve your desired consistency.Įnjoy this immediately. If you opt for regular instant pudding (not sugar free) use 2 tablespoons of dry mix. The mixture will get much too thick and pasty! This is one case where more is definitely NOT better. Use only 1 tablespoon of instant pudding mix (sugar free) to ¾ cup of yogurt. If it isn't sweet enough add a little extra no calorie sweetener. If you use Greek yogurt it will have a "tarter" taste. Use PLAIN nonfat yogurt (Greek or regular). Creamy Chocolate Yogurt Fluff Recipe Notes, Variations and Substitutions
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