Whipped this up to rave reviews this week...
As one commenter said on the Facebook page, "I love chia pudding But I think you have to like tapioca pudding to deal with the texture. Just my opinion….." and I'd totally agree. We happen to love it around here.
As you can see, I had some ripe bananas just begging to become a wholesome snack, so this go round, I decided to make the chia pudding banana-flavored… but then at the last minute I added walnuts too for some extra good fat. If you have nut allergies, you can absolutely omit the walnuts, no problem, and you can use whatever milk your family enjoys-- be it dairy, seed, soy or nut.
OK, so the preparation is super simple-- first you blend 2 cups of milk {whichever type your using} + 2 bananas + 1/2 cup walnuts {optional} + 1 Tablespoon vanilla + 1 teaspoon cinnamon {or more, to taste-- I like our cinnamon-y so I added as much as a Tablespoon} + a dash of ginger {optional, start with a scant 1/2 teaspoon and go from there til you get to desired taste}. Once this mixture is smooth...
you'll simply pour it over 2/3 cup of chia seeds, then either stir well-- or shake-- and place the bowl into the fridge overnight. In the morning you'll have a thick pudding to enjoy for a protein-packed breakfast, or a special after school snack.
Banana-Walnut Chia Seed Pudding
{makes 6 servings}
2 cups of milk {dairy, nut, seed, or soy-- your choice}
2 bananas
1/2 cup walnuts {optional}
1 Tablespoon vanilla
1 teaspoon cinnamon {or more, to taste}
a dash of ginger {optional}
2/3 cup chia seeds
Blend all but the chia seeds until mixture is smooth. Place chia seeds in a bowl or jar large enough to hold whole batch of pudding. Pour banana mixture over the chia seeds and stir-- or shake-- to combine. Place container in fridge overnight.
