Banana Almond Chia Pudding

Ingredients (1–2 servings):

3 tablespoons chia seeds
1 cup milk (almond, dairy, soy, or your choice)
1 ripe banana (½ for blending, ½ for topping)
1 tablespoon honey or maple syrup
½ teaspoon vanilla extract
1 tablespoon sliced almonds (for topping)
Extra chia seeds for garnish (optional)

Instructions

1. Prepare the Base

In a mixing bowl or jar, combine chia seeds, milk, vanilla extract, and honey. Stir well to prevent clumping. Allow the mixture to sit for 5 minutes, then stir again to ensure the seeds distribute evenly.

2. Blend for Extra Creaminess (Optional)

Blend half a banana into the chia mixture before refrigerating. This makes the pudding richer, smoother, and naturally sweeter.

3. Refrigerate

Cover the container and refrigerate for at least 2–4 hours, preferably overnight. The chia seeds will swell and create a pudding-like texture.

4. Serve

Once thickened, give it a quick stir. Top with:

Banana slices
Sliced almonds
A sprinkle of chia seeds
A drizzle of honey

Enjoy chilled for breakfast, a snack, or a healthy dessert.

Q&A Section

Q1: Can I make this recipe completely sugar-free?

Yes! If your banana is ripe enough, the pudding will be naturally sweet. Just skip the honey or substitute with zero-calorie sweeteners like stevia.

Q2: Can I prepare this recipe ahead of time?

Absolutely. This chia pudding lasts up to 4 days in the refrigerator when stored in an airtight container. Add banana slices fresh each day to avoid browning.

Q3: What milk works best?

Any milk works. Almond milk creates a light texture, coconut milk adds richness, and dairy milk gives a classic creamy finish.

Q4: How can I make it thicker or thinner?

For a thicker pudding, add 1 more tablespoon of chia seeds.
For a thinner texture, add 2–3 tablespoons more milk and stir.

Q5: Can I add other toppings?

Definitely! Fresh berries, peanut butter, granola, walnuts, or dark chocolate chips pair wonderfully with chia pudding.