Banana (Chia) Pudding

Banana Chia Pudding

There’s something so nostalgic about banana pudding. My favorite way to eat it growing up was with Nilla wafers layered in to add a crunchy sweet treat to sop up all that creamy, banana flavor! This is my healthier, gluten-free version, great for dessert or a nourishing afternoon snack!

Ingredients :

• 1 cup whole milk greek yogurt

• 2 cups milk of choice (I use almond milk)

• 3 tablespoons maple syrup

• 1/2 teaspoon cinnamon

• 2 bananas

• 1/2 cup chia seeds

• 1 teaspoon vanilla extract

• 1 cup crushed wafer or crisp cookie (I use Siete grain-free Mexican shortbread cookies)
  

Method:

1. Add the cookies to a large tightly sealed freezer bag and break up the cookies with a rolling pin until the cookie pieces are pea-sized. Set aside.

2. To a blender, add the yogurt, milk, maple syrup, cinnamon and 1 banana and pulse until fully combined. Add the mixture to a medium sized mixing bowl with chia seeds and vanilla extract. Mix well and refrigerate for at least 30 minutes.

3. To assemble the chia pudding cups, distribute half of the chia pudding between 2 small meal prep containers. Then add ½ of the cookie crumbles and distribute the remaining chia pudding. Top with the remaining cookie crumbles, thinly sliced banana and a pinch of cinnamon.

4. Seal the containers tightly and store in the refrigerator for up to 5 days.

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Banana (Chia) Pudding Cups

Yield: 2

Author: Elise Smith

There's something so nostalgic about banana pudding. My favorite way to eat it growing up was with Nilla Wafers layered in to add in a crunchy, sweet treat to sop up all of that creamy banana flavor! This is my healthier, gluten-free version, great for dessert or a nice afternoon treat!

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Ingredients

• 1 cup whole milk greek yogurt
• 2 cups milk of choice (I like almond milk)
• 3 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 2 bananas
• 1/2 cup chia seeds
• 1 teaspoon vanilla extract
• 1 cup crushed wafer or crisp cookie (I like Siete Mexican Shortbread cookies)

Instructions

1. Add the cookies to a large tightly sealed freezer bag and break them up using a rolling pin until the cookie pieces are pea-sized. Set aside.
2. To a blender, add the yogurt, milk, maple syrup, cinnamon and 1 banana and pulse until fully combined. Add the banana mixture to a medium sized mixing bowl with chia seeds and vanilla extract. Mix well and refrigerate for at least 30 minutes.
3. To assemble the chia pudding cups, line up 2 small deli containers or 8 oz meal prep container and evenly distribute ½ of the chia pudding between each container. Then add ½ of the cookie crumbles and top with the remaining chia pudding. Top with the remaining cookie crumbles, thinly sliced banana and a pinch of cinnamon.
4. Seal the containers tightly and store in the refrigerator for up to 5 days.