Chocolate Banana Chia Seed Pudding
Overnight Chocolate Banana Chia Seed Pudding, a protein-rich, high fiber vegan breakfast recipe that is nutritious and delicious, and it goes down well with the whole family. It's incredibly easy to make, with minimal prep, but maximum result. Make it ahead an enjoy a wholesome breakfast that is filling and keep you full for longer.
Servings: 2 people
Calories: 325kcal
Ingredients
- 50 g chia seeds (¼ cup, 4 tbsp)
- 250 ml almond milk (1 cup)
- 2 tablespoon almond butter
- 1 ripe banana
- 1 tablespoon maple syrup
- 1 tablespoon cocoa powder
Instructions
- Use a fork to mash the banana, then add it to a mason jar or a container that has a good lid.
- Add the almond butter and mix well.
- Add the sifted cocoa powder, and mix again to get a smooth, chocolatey texture.
- Pour in the milk and mix again.
- Add the chia seeds and maple syrup, mix well, then add the lid and shake the jar well to combine.
- Refrigerate it overnight or for at least 4-6 hours.
- Serve the pudding with banana slices and a good drizzle of maple syrup.
Video
Notes
- Don't add too much cocoa powder, or the pudding might turn bitter. I find that a tablespoon of cocoa powder adds just the right amount of chocolate touch, without feeling overpowering.
- Mix the ingredients well before you allow the pudding to set, or you can end up with a clumpy pudding. The ratio chia seeds to liquid is crucial, too much liquid, and the pudding will be runny, not enough, and the pudding will be too thick.
- To up the protein content, you can add some plain or Greek yogurt or extra nut butter, although 9 grams of protein per serving is a pretty good going.
Nutrition
Calories: 325kcal | Carbohydrates: 36g | Protein: 9g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 179mg | Potassium: 496mg | Fiber: 13g | Sugar: 14g | Vitamin A: 51IU | Vitamin C: 6mg | Calcium: 390mg | Iron: 3mg