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This no-cook peanut butter-banana chia mixture turns basic pantry staples into a smooth, dreamy morning treat. Chia seeds work their magic overnight, naturally thickening everything into a silky pudding while you catch some z's. After trying dozens of versions in test kitchens, we've nailed this perfect blend that's both super nutritious and feels like a treat when you're rushing out the door.
When I made this for folks at a cooking workshop last week, even people who usually avoid chia seeds couldn't stop talking about how the comforting peanut butter and banana flavors really work with the unique chia seed feel.
Essential Components
- Chia seeds: Keep them in a sealed container somewhere cool and dark so they don't lose their good stuff.
- Plant-based milk: Unsweetened 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 listed in the ingredients for the best mixing.
- Ripe bananas: Look for ones with lots of brown spots for maximum sweetness and easy mashing.
- Maple syrup: Adds just the right sweetness that works with everything else.
- Cinnamon: A small amount brings warm flavor throughout.
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Making Instructions
- Banana Prep
- Pick a banana with dark spots showing it's fully ripe. Take off the peel and smash it up in a medium bowl until it's completely smooth with no chunks left.
- Base Mixture
- Pour 1½ cups plant milk into your mashed banana. Add ¼ cup natural peanut butter after stirring it well. Sprinkle in ½ teaspoon cinnamon and pour in 2 tablespoons maple syrup. Whisk everything until it's all mixed together.
- Adding Chia
- Slowly pour in ⅓ cup chia seeds while whisking constantly. Keep stirring for about a minute to stop the seeds from sticking together. Use a spatula to clean the sides of the bowl.
- Resting Time
- Transfer to a container you can seal. Let it sit for 10 minutes at room temp. Give it one more stir to make sure the seeds are spread out evenly. Cover it tightly.
This dish came from playing around with non-dairy options in pro kitchens. It feels just as good in your mouth as traditional pudding, which is why both kids and grown-ups keep asking for it.
Keeping Fresh
Stays good in the fridge for 5 days when stored right. Works great for making a big batch on Sunday - just put it in small containers so you can grab one as you head out.
Topping Ideas
- A mix of fresh berries with a drizzle of honey
- Coconut flakes you've lightly browned plus some dark chocolate bits
- Crunchy granola topped with fresh slices of banana
Fixing Problems
- Watery layer on top: Totally normal - just stir it back in gently
- Too thick: Add small splashes of milk until it's how you like it
- Not thick enough: Mix in tiny amounts of extra chia seeds
This go-to breakfast combines no-fuss prep with good-for-you ingredients. Its flexibility and reliable results make it a favorite in professional kitchens, giving you a truly satisfying spoonful every single time.
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Frequently Asked Questions
- → How long does it take for the pudding to set?
- It takes 2 to 3 hours to firm up, but letting it sit overnight makes it even better.
- → Can I try this with another type of milk?
- Of course! Pick almond milk, oat milk, coconut milk, whatever works best for you.
- → What’s the shelf life in the fridge?
- Keep it chilled in a sealed container, and it’s good for up to 5 days.
- → What can I use instead of maple syrup?
- Honey is a perfect swap if you're out of maple syrup and need a sweetener.
- → Got any fun topping ideas?
- Top it off with banana slices, yogurt, a drizzle of extra peanut butter, or a sprinkle of cinnamon for variety.