Looking for a recipe for chia pudding? This recipe is healthy, quick and easy; the perfect everyday breakfast recipe.
This 5 minute overnight recipe for chia pudding is made with a classic peanut butter and banana flavour.
Reasons you'll love this recipe
- Quick: This banana chia pudding recipe takes 5 minutes to make. Once the ingredients are combined, it sits in the fridge overnight and is ready to eat for breakfast in the morning.
- Easy: This recipe only requires 5 ingredients and will be made in 3 easy steps. it doesn’t get much easier than this!
- Healthy: This is an extremely healthy banana chia pudding recipe. Chia seeds are high in fibre and antioxidants and have great benefits for digestion and gut health.
- CHIA SEEDS: The seeds used for the pudding. These tiny seeds will grow in the milk overnight, creating a pudding-like texture.
- MILK: Any type of milk, almond, oat, cow, the choice is yours. This recipe is made with almond milk.
- VANILLA EXTRACT: To add a hint of vanilla flavour.
- PEANUT BUTTER: For creaminess and flavour. Any type of peanut butter will do. This recipe uses Kraft Smooth Peanut Butter.
- BANANAS: For topping the peanut butter chia pudding.
- AIR TIGHT CONTAINER OR BOWL: For combining the ingredients and storing in your refrigerator.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- Combine and stir the milk, chia seeds, and vanilla extract in a container or bowl,.
- Store the container with a lid or a bowl covered with plastic wrap in the fridge over night.
- The next morning, mix in the peanut butter and top with sliced bananas.
- Shake your chia pudding if you’re using an airtight container with a lid to ensure all clumps of chia seeds are gone.
- Add a ½ teaspoon of sugar for sweeter chia pudding before you put it in the fridge.
- Add more toppings such as cinnamon, nuts, chocolate shavings, etc.
Chia seeds are extremely high in fibre and antioxidants and have great benefits for digestion and gut health.
Chia pudding takes 5-6 hours to set. You should make chia pudding at night so that it’s ready the next morning.
If your chia pudding is runny, this means that the milk-to-chia seed ratio is off. When I tested this recipe, I only added 2 tablespoons of chia seeds, which was runny. I added 1 more tablespoon, and it was perfect. Use 3 tablespoons of chia seeds and 1 cup of milk for the best results.
Chia pudding can last up to 5 days in your fridge.