Banana Chia Pudding

1. 1

   Add mashed banana to a small container (I like to use glass mason jars), followed by white chia seeds, vanilla extract, ground cinnamon, and almond milk. For a little added sweetness, you can also add in a little pure maple syrup. Stir to combine.

2. 2

   Place in the refrigerator overnight, or for at least 5-6 hours, to allow the chia seeds to absorb the liquid and thicken. In an airtight container, this pudding will last in the fridge a good 4-5 days.

3. 3

   When it's ready to eat, I like to top it with some sliced banana and chopped cashews for a little crunch.

* Per serving · 4 servings · Values may vary.

No additional tips available.