Raspberry banana chia pudding

This raspberry banana chia pudding recipe is similar to overnight oats. I saw so much chia pudding photos on Instagram that I had to give it a shot. When I heard pudding, I imagined something complicated with many steps. You mix chia seeds with milk of your choice, then refrigerate it until the soften up. This results in a oat-like, creamy dessert. It’s really good! This same concept is used in my chia limeade recipe.

It’s all about the layers in your pudding. I used raspberries and bananas so I mashed those together to form a purée. To mash them I used a potato masher. Then I mixed the almond milk with the chia seeds and let it set in the fridge for at least 2 hours to soften. I used a mason jar because I wanted to shake the chia seeds and milk together to avoid clumps forming. I noticed that when I made my chia pudding in a bowl, sometimes I ended up with small clumps of unsoftened chia seeds. Shaking the chia pudding before you refrigerate it helps separate the individual chia seeds.

Next is the sweetener. You can use maple syrup, honey or just regular sugar. In my latest book, Cozy Delights, there is a blackberry chia pudding which uses a brown sugar marshmallow syrup as a sweetener. So I think you can get creative with this raspberry banana chia pudding. Find another equally delicious no-bake pudding: my banana cookie pudding, which uses layers of chocolate chip cookies as opposed to wafers or vanilla biscuits.

Raspberry banana chia pudding

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Servings: 1 Prep Time: 15 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1/2 cup fresh raspberries

1 ripe banana, peeled (plus extra to garnish)

1 cup almond milk (see notes)

4 tablespoons (1/4 cup chia seeds)

2 tablespoons honey or maple syrup

Instructions

1. Mash the raspberries and bananas on a plate. Refrigerate for use later.
2. In a mason jar (or any container with a tight lid), combine the milk, chia seeds, and honey/maple syrup. Close the jar lid and shake to mix everything up and remove any clumps of seeds.
3. Refrigerate this for 2 hours or more to allow the chia seeds to soften. This is your chia pudding.
4. Layer the chia pudding in a glass with the mashed raspberry-banana from step 1.
5. Serve cold.

Notes

Chia pudding works with any type of liquid so you can use almond milk, oat milk, soy milk or regular diary milk.