Banana chia pudding is one of my old go to snacks. It’s one of the first things I learned to make when I began exploring plant-based meals. This past week, I had oral surgery to remove an impacted wisdom tooth. Yikes! I was shocked too since I’ve had them all my life and never had a problem. Thanks to a very skilled surgeon, the entire tooth was safely removed. Shout out to Dr. B!
Anyway, the tooth is gone and I’ve been on a steady diet of soft foods. There have been smoothies and lots of soup. But you know me. I’m always on the hunt for something yummy. This banana chia pudding brings together banana, chia seeds, coconut milk, a splash of vanilla and a little maple syrup or agave. A short list of ingredients and a sweet treat ready in minutes? Yes, please!
Nutritious Little Seeds With a History
Before we get to the recipe, let’s give chia seeds their moment in the sun.
Chia comes from Mexico and Central America. It’s been relevant centuries before it started showing up as a trend on social media. Important to Aztec communities, these little seeds have history!
These seeds offer some plant protein, plant based omega 3 fat and fiber, which helps to support digestion and gives us a satisfied feeling. Chia seeds also contain minerals such as calcium and magnesium. That’s quite a contribution from something so tiny.
What’s magical is that when the seeds soak in liquid, they form a gel that gives this banana chia pudding its creamy texture. No stovetop or oven required. Stir, refrigerate and let the seeds do what they do!
Banana Chia Pudding- The Banana is a Star
The banana deserves some applause, too. It brings the sweet and creamy vibe to the bowl. But it’s not all about the party for the banana. Used in this chia pudding recipe, it provides vitamin B6 which helps our body use food for energy, potassium which supports muscle and nerve functions and a little more fiber. Yeah. We like that.
A quick tip: Use a ripe banana. A few brown spots are welcome! The sweeter the banana, the less maple syrup or agave needed. Sometimes I don’t use it at all! Give your pudding a taste at the end to see if you even need it.
A Little Plant-Based and Joyful Moment
I am always here for simple ingredients which help me feel plant-based and joyful. It feels great to grab a few items to create a recipe that doesn’t ask much of me but I get a lot in return. This week, I’m giving myself room to rest and recover. And I will be enjoying my soft meals including this banana chia pudding!
Are you recovering from oral surgery? Be sure to check in with your oral surgeon before eating chia or any other small seeds. The last thing you want is anything trapped around the spaces where the work was done. This pudding is soft but you still have to be careful. FYI…I am only eating on the right side of my mouth! lol
So if you are in the clear, make a bowl, let it firm up in the fridge, grab a spoon and enjoy your recovery time.
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LA is a fan of plant-based meals and snacks. While recovering from oral surgery she is making the most out of her bananas including making this lovely Banana Sea Moss Smoothie. Want to Stay Connected?
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Ingredients
- 1 ripe banana
- 1 can of coconut milk (13.5 oz)
- 1/4 cup chia seeds
- 1 teaspoon vanilla extract
- 1–2 teaspoons maple syrup or agave, optional
Instructions
- Mash the banana in a bowl with a fork
- Add the chia seeds and continue to mash
- Add the vanilla and sweetner (optional)
- Stir in the coconut milk (use a whisk if you have one)
- Cover and refrigerate for at least four hours or overnight.
- Add your serving to your cup or bowl and top with your favorites like pumpkin seeds, coconut, sunflower seeds, or fruit.
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