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This simple overnight banana and peanut butter chia mix turns basic items from your kitchen into a smooth, dreamy breakfast treat. Chia seeds naturally thicken everything while you catch some z's, creating that perfect pudding feel without any fuss. After trying tons of different versions in our test kitchens, we've nailed down just the right mix of healthy goodness and morning treat for folks on the go.
When I made this for a cooking class in my neighborhood recently, even people who weren't sure about chia seeds loved how the familiar taste of peanut butter and banana worked so well with the little seeds.
Essential Ingredients
- Chia seeds: Keep them in a sealed container somewhere cool and dark so they don't lose their freshness or nutrients.
- Plant-based milk: Plain oat milk makes it really creamy, but any non-dairy milk will do the trick.
- Natural peanut butter: Go for the kind with just peanuts for the best mixing.
- Ripe bananas: Look for ones with dark spots for the sweetest flavor and easiest mashing.
- Maple syrup: Adds just the right sweetness that works with all the other flavors.
- Cinnamon: A small amount brings a nice cozy flavor to everything.
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Making Your Pudding
- Getting the Banana Ready
- Pick a really ripe banana covered in dark spots. Take off the peel and mash it up in a bowl until it's completely smooth with no chunks left.
- Creating the Base
- Pour 1½ cups plant milk into your mashed banana. Add ¼ cup of well-mixed natural peanut butter. Sprinkle in ½ teaspoon cinnamon and pour in 2 tablespoons maple syrup. Mix everything until it's all combined.
- Adding the Chia
- Slowly mix in ⅓ cup chia seeds while stirring the whole time. Keep mixing for about a minute so the seeds don't stick together. Clean the sides of the bowl with a spatula.
- Letting it Set
- 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 recipe came from playing around with non-dairy options in pro kitchens. It feels just as good in your mouth as old-school puddings, and now both kids and grown-ups ask for it all the time.
Keeping It Fresh
Stays good in the fridge for 5 days when stored right. Perfect for making a big batch on Sunday - just put it in small containers for easy grab-and-go breakfasts throughout the week.
Topping Ideas
- Mixed fresh berries with a little honey drizzled on top
- Coconut flakes you've lightly toasted and some dark chocolate bits
- Crunchy granola topped with slices of fresh banana
Fixing Common Issues
- Water on top: Totally normal - just stir it back in gently
- Too thick: Add a splash of milk bit by bit
- Too runny: Mix in tiny amounts of extra chia seeds
This trusty morning meal brings together easy prep and good nutrition. It's so adaptable and gives such reliable results that pro chefs love it too, making every spoonful something special to look forward to.
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Frequently Asked Questions
- → How long do I need to chill it?
- Give it at least 2 or 3 hours to thicken up, but letting it rest overnight is even better.
- → Can I choose a different milk?
- Of course! Go for almond, oat, or coconut milk—it works just as well.
- → How many days will it stay good?
- It’ll keep in the fridge for about 5 days if you store it in a sealed container.
- → Can I replace maple syrup with something else?
- Definitely! Honey is a great choice to sweeten things up.
- → What toppings could I try?
- Fresh bananas, a spoon of yogurt, extra peanut butter, or even a dash of cinnamon would be great!