Banana Chia Seed Pudding


Banana Chia Pudding w/ Peanut Butter Granola


I’m a huge sucker for banana cream pie. I have my favorite recipe ever for it in my cookbook. It was the first cream pie I had to tackle vegan style. 

If you’re like me, it takes a lot of resistance to not stuff your mouth with anything sweet as soon as you wake up. It’s like a lightbulb, made out of sugar glass, goes off in my head the instant I wake up. 

SO, if I’m going to give into that urge, I like to at least have a breakfast sweet ready to go that will satisfy my craving but also get me through my morning without a sugar crash. BEHOLD, the BANANA! CHIA! SEED! PUDDING! I’m not kidding you when I saw this pudding tastes like banana cream pie filling. A dream come true for someone like me and hopefully you! It’s just such a delicious way to eat your omega-3 fatty acids, antioxidants, and it’s full of protein to make you strong as can be!

I like to have a nice crunch with my pudding, so I make peanut butter granola to top it off with. The sweet and salty combo is truly reminiscent of a cream pie, and the granola has even more Omega-3 essential fatty acids thanks to the flaxseed meal, protein from the almonds and peanut butter, and B complex vitamins from the sunflower seeds. 

Yaaaay for dessert for breakfast that’s SUBSTANTIAL for your BOD!

Banana Chia Pudding:


1 ripe, small banana


1.5 cups soymilk (or preferred nondairy milk)


1 tbsp. maple syrup


1 tsp. vanilla extract


6 tbsp. chia seeds


1.) Smash banana up until mostly smooth, in a medium bowl. Lil banana chunks are okay.


2.) Mix soymilk, syrup, and vanilla into mashed banana until combined. 


3.) Stir chia seeds into mixture. Cover + refrigerate overnight, the chia seeds will soften and thicken, becoming pudding!


Peanut Butter Granola:


2 cups rolled oats


1 cup almonds


1/4 cup sunflower seeds


1/3 cup creamy peanut butter


1/4 cup coconut oil


1/4 cup maple syrup 


1.5 tsp. cinnamon


1/4 tsp. nutmeg


1 tbsp. flaxseed meal 


1.) Preheat oven to 325 degrees. Line a baking sheet with parchment paper. 


2.) In a large bowl or measuring cup, whisk together peanut butter and syrup until creamy.  Add coconut oil and stir.


3.) In a separate bowl, toss oatmeal, almonds, sunflower seeds, flaxseed meal, cinnamon, and nutmeg together. Add to the wet mixture and toss evenly until nuts + oats are coated evenly.


4.) Transfer to baking sheet. Bake for 20 minutes or until golden brown and crunchy. Stir granola halfway during baking to evenly toast. Allow to cool. Store in an airtight container. 


*note, if using an unsalted peanut butter, add 1 tsp salt 

Clara PolitoComment