I love a good chia pudding… Hell, I’ll eat just about anything with chia seeds. For breakfast, dessert or a pre-workout snack, chia seeds are fantastic for filling you up without making you feel sick.
Personally, I like to eat a Mamma Chia Chia Squeeze before working out in the morning. It keeps me from feeling lightheaded and keeps me from getting sick (I can’t eat much for breakfast). Plus, they’re so freaking good (Banana Strawberry, Mango Coconut, etc….they’re some next level sh*t) and they’re surprisingly low in sugar. And their chia drinks are killer! (I promise this isn’t a sponsored post, I just really love their products.)
So last night, while I was grabbing ingredients to make my usual recipe, I remembered that I had an overripe banana and in a stroke of random genius, I came up with this:
Banana Matcha Chia Pudding
1 c. milk (I used dairy, but almond or another mylk alternative would also be great)
1/4 c. chia seeds
1 medium banana (preferably overripe)
1 1/2 tbsp. honey
1 tsp. matcha
1 1/2-2 tsp. hot water (enough to make a thick slurry with the matcha)
1/2 tsp. vanilla
2. Add banana (you can mash before or after it’s added) and mix until combined.
3. Add vanilla, honey and milk and mix well. Then add the chia seeds and, you guessed it, mix!
4. Pour the mixture into a small storage container, cover and refrigerate overnight (or a min. of four hours).
5. Dish into a bowl, grab a spoon and enjoy!
In lieu of dairy milk, a nut, soy or rice milk along with some avocado would be a great substitution providing a much needed fat for the pudding.