Description
This creamy, protein-packed vegan breakfast pudding is made with ripe bananas, natural peanut butter, and chia seeds. Make it the night before for an easy grab-and-go breakfast! Perfect for meal prep, this healthy pudding keeps you full all morning with omega-3s, fiber, and natural sweetness.
Ingredients
For the Base:
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- 1 ripe banana (mashed) – The riper, the better! Those brown-spotted bananas are PERFECT
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- 3 tablespoons chia seeds – The magic ingredient that creates that pudding texture
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- 1 cup non-dairy milk – I love almond or oat milk, but use whatever you have!
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- 1 tablespoon pure maple syrup – Or honey if you’re not vegan
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- 2 teaspoons natural peanut butter – Look for the kind with just peanuts (and maybe salt!)
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- 1 pinch of cinnamon – Just a kiss of warmth
For Topping (Optional but SO Good!):
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- Vanilla yogurt
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- Extra peanut butter drizzle
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- Fresh banana slices
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- Granola for crunch
Instructions
Here’s a little trick I learned that saves on dishes – mash your banana right on the banana peel with a fork! Just cut it in half lengthwise while it’s still in the peel, then mash away. Once it’s nice and smooth, scrape it into your mason jar or container. Easy peasy!
Pour in your cup of non-dairy milk and that tablespoon of maple syrup. Give it a quick stir to mix the banana into the milk – you want it all combined nicely!
Time for those magical chia seeds! Add 3 tablespoons right into your jar. Now comes the IMPORTANT part – stir, stir, STIR! I use a fork and really mix it well for at least a minute. You want to make sure those chia seeds aren’t clumping together. If they clump up now, they’ll stay clumpy in your pudding. Nobody wants that!
Swirl in your peanut butter and add that pinch of cinnamon. Give it one more good stir to distribute everything evenly.
Pop the lid on your jar and put it in the fridge. Now here’s where patience comes in – let it sit for at least 2-3 hours, or better yet, overnight! The chia seeds need time to absorb all that liquid and create that gorgeous pudding texture.
Pro tip: If you remember before bed, give it another quick stir! This helps prevent any clumps and ensures an even creamier texture. But honestly, I usually forget, and it still turns out great!
In the morning, give your pudding a quick stir. If it’s too thick, add a splash more milk. Too thin? Let it sit a few more minutes.
Notes
Use room temperature banana for easier mashing. Stir the chia seeds thoroughly when first mixing to prevent clumps.
The pudding will thicken as it sits – overnight is best for perfect texture. If too thick, add a splash more milk and stir. Store in airtight container in fridge for up to 5 days.
For nut-free version, use sunflower seed butter instead of peanut butter. Can use any milk of choice including regular dairy milk.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: American