Over the past few months I have fallen in love with chia seed pudding. I find it kind of magical how the little seeds swell an gel in the liquid. The only down side to making chia pudding is that it takes a good 6 hours for the seeds to slowly absorb the liquid, though it is even better over night, so in the evening when I want a little dessert, I crave chia seed pudding but 6 hours prior I didn’t think to make it. On days like today, I made one up as I fixed my lunch so that tonight it will be ready and waiting.
Banana Maple Chia Seed Pudding
1 1/2 tbsp Chia Seeds
1/2 Banana (mashed)
1/2 c Milk of Choice
1 tsp Cinnamon
2 tbsp Maple Syrup (separated)
1+ tbsp Walnut Pieces
- Combine all of the ingredients minus 1 tbsp of maple syrup and the nuts in a small lidded container.
- Refrigerate for at least 6 hours or over night.
- Pour into small bowl and top with remaining maple syrup and walnuts.
Calories Per Serving: 330 / Total Fat: 10.8g / Protein: 8.9g / Carbs: 55.1g / Fiber: 7.8g / Sugar: 36.1g