Banana Cream Pie Chia Pudding is a quick and easy make ahead breakfast with the flavors of banana cream pie in a much better-for-you form.
Disclosure: This recipe is sponsored by Silk.
I’m helping spread the word about Silk’s unsweetened beverage selections. I love sweetened chocolate almond milk just as much as anybody else. But, I prefer unsweetened Silk beverages, especially for recipes. They allow me to really control the amount and type of sweetener that’s going into my food.
This recipe uses the natural sweetness of a ripe banana along with maple syrup. I used the Silk unsweetened original almond milk in this recipe. But, I’ve also used the unsweetened almond coconut blend in this chia pudding, which was also great.
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If you’re not familiar with chia pudding, it’s so cool! If you mix chia seeds (yes, those cha cha cha chia seeds) with liquid and let them rest over several hours, a thick creamy pudding forms which resembles tapioca pudding. This pudding is a great way to get chia seeds into your diet, which are a great source of omega-3 fats and fiber.
- 1 very ripe medium-sized banana
- 2 tbsp. chia seeds
- 1 tbsp. maple syrup
- 1/4 tsp. vanilla extract
- 3/4 cup Silk unsweetened almond milk
- Optional: additional banana or fruit granola, nuts, etc.
- In a medium bowl, add the banana. Mash it with the back of a fork.
- Add the chia seeds, maple syrup, and vanilla to the banana. Stir to combine.
- Add the almond milk. Mix well, ensuring chia seeds are evenly distributed.
- Cover the bowl. Refrigerate overnight, or at least 7 hours.
- Stir well. Serve cold. Optional: Top or layer with fruit, granola, nuts, etc.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.