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This make-ahead banana-PB chia mix turns basic pantry stuff into a smooth, dreamy breakfast. Chia seeds work their magic overnight, turning simple ingredients into a silky treat while you catch some Z's. After tons of kitchen trials, we've nailed the perfect balance between healthy and yummy for those rushed mornings.
When I shared this with folks at a local cooking workshop recently, even people who weren't sure about chia seeds loved how the familiar taste of PB and banana worked with the unique chia texture.
Essential Components
- Chia seeds: Keep them in a sealed container somewhere cool and dark to keep them fresh and nutritious.
- Plant milk: Plain oat milk makes it super creamy, but any non-dairy milk will do the job.
- Natural peanut butter: Go for the kind with just peanuts for the best mixing.
- Ripe bananas: Look for ones with dark spots for the best flavor and easy mashing.
- Maple syrup: Adds just the right sweetness that makes everything else taste better.
- Cinnamon: A small amount brings a nice cozy flavor.
Cooking Steps
- Banana Prep
- Pick a banana with lots of dark spots. Take off the peel and smash it up in a bowl until it's totally smooth with no chunks left.
- Base Creation
- Pour 1½ cups plant milk into your mashed banana. Add ¼ cup well-mixed natural peanut butter. Sprinkle in ½ teaspoon cinnamon and 2 tablespoons maple syrup. Mix until everything blends together.
- Adding Chia
- Slowly mix in ⅓ cup chia seeds while stirring the whole time. Keep mixing for a full minute so the seeds don't clump together. Scrape down the sides with a spatula.
- Resting Time
- Transfer to a container you can seal. Let it sit for 10 minutes at room temp. Give it one more stir to spread out the seeds evenly. Cover it tight.
This recipe came from playing around with non-dairy options in pro kitchens. The texture is just as good as old-school puddings, and both kids and grown-ups ask for it all the time.
Keeping It Fresh
Stays good in the fridge for 5 days. Perfect for making a big batch on Sunday - just put it in small containers for easy grab-and-go breakfasts.
Topping Ideas
- Handful of berries with a bit of honey
- Browned coconut flakes and chocolate bits
- Crunchy cereal with sliced fresh banana
Fixing Problems
- Water on top: Totally normal - just stir it back in
- Too thick: Add a splash more milk and mix
- Too runny: Mix in a few more chia seeds
This go-to breakfast option mixes simplicity with good nutrition. You can change it up so many ways and it always turns out great, making it a favorite in busy kitchens and giving you something tasty in every spoonful.
Recipe Q&A
- → How soon can I eat the pudding after making it?
- You'll want to wait at least 2 to 3 hours for it to get thick enough, but letting it chill overnight gives the best results.
- → Can I switch the milk type in this recipe?
- Yes! Try it with oat milk, coconut milk, or almond milk—they all work nicely.
- → How many days will this stay good?
- It'll keep well in a tight container in your fridge for up to 5 days.
- → What can I use instead of maple syrup?
- Honey works perfectly as a sweet swap in this pudding.
- → What can I put on top of my pudding?
- Go for fresh banana pieces, a bit of yogurt, an extra scoop of peanut butter, or a dash of cinnamon to change things up.