1tsp.Pure Vanillaor vanilla powder for the Whole30 purist
⅓Cup + 1 Tbsp.Whole Chia Seeds
Place non-dairy milk, bananas, cinnamon, and vanilla in a blender or food processor. Blend until well combined.
Pour the mixture into a large mason jar or container.
Add the chia seeds, put on the lid, and shake to combine. Make sure there are no lumps and the chia seeds are evenly distributed.
Place in fridge for 2+ hours to overnight, or until thickened.
Serve garnished with banana slices and cinnamon. Or garnish with bananas and toasted coconut for coconut cream pie flavor :)
Store covered in fridge. Stays fresh up to two days.
All you have to remember when making chia pudding is to use 3 Tbsp. of whole chia seeds per cup of liquid, then the sky's the limit in terms of flavor options so experiment and have fun! You can add various sweeteners, extracts, cocoa powder, spices, fruit, nuts, seeds, and on and on. If you have any great flavor combos let me know in the comment section!
Store leftover pudding in the fridge for 2 to 3 days.
To make the pudding extra creamy: For half of the non-dairy milk use full-fat canned coconut milk. I recommend Thai Kitchen, Sprouts, or Native Forest Brands. Other brands may leave an aftertaste.
If you're not doing a whole30 and prefer your pudding sweeter, feel free to add honey, maple syrup, or liquid vanilla stevia to taste
The riper the bananas, the sweeter the pudding will be.