Ingredients
- 2 1/2 cups unsweetened vanilla almond milk
- 10 tablespoons chia seeds
- 3 ripe bananas, peeled and mashed
- 5 teaspoons monkfruit sweetener or maple syrup
- 1/4 teaspoon kosher salt
- Fresh fruit, toasted nuts, or toasted coconut for topping (optional)
Instructions
- In a large mixing bowl, combine the almond milk, chia seeds, monkfruit sweetener or maple syrup, and kosher salt. Stir thoroughly until evenly mixed.
- Allow the mixture to sit at room temperature for 10 minutes so the chia seeds begin absorbing the liquid.
- Stir the mixture again very well to break up any clumps and create an even texture.
- Add the mashed bananas and stir until fully combined and smooth.
- Cover the bowl and refrigerate for at least 2 hours or overnight for the best consistency.
- Once thickened, divide the pudding into 5 jars or meal prep containers.
- Serve chilled with fresh fruit, toasted nuts, coconut flakes, or your favorite toppings.
Notes
- For a chocolate version, stir in 1 to 2 tablespoons cocoa powder.
- Add berries before chilling for extra flavor and texture.
- If the pudding becomes too thick, stir in a splash of almond milk before serving.
- Top with granola, nuts, or coconut just before eating to keep toppings crunchy.
- This recipe is excellent for weekly meal prep and stays fresh for up to 5 days.
- You can add plant-based protein powder for a higher-protein breakfast.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 jar
- Calories: 216
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 11g
- Protein: 5g
- Cholesterol: 0mg
