“Banilla” and Date Chia Pudding
Last week I ate at a local fast food restaurant which specializes in nutritious food to go. Nutritious, not gluten-free, not vegan, not natural, not farm-to-table and not any other buzz-wordy descriptions for food. If curious I ordered a breakfast wrap, with a side of chia pudding, and a fresh strawberry/banana juice.
The chia pudding was SUPER tasty and inspired me to investigate making my own at home. I already have a bag of chia seeds, milk, honey, fresh and dried fruits, and nuts and I’m sure anything else needed to make it.
I used this recipe from The Wellness Mama blog as a base for proportions: 2 cups of liquid for 1/4 cup of chia. With dairy milk I learned that the pudding came out a bit better than I wanted so I’ll either add more chia seeds or less milk next time. I adjusted for less milk in the steps below.
My recipe used 2% milk, dates, a frozen over-ripe banana which I then defrosted and vanilla extract paste — the last two ingredients lovingly coded “banilla”.
- 1/4 cup chia seeds, whole
- 1.75 cups 2% milk
- 1 over-ripe banana
- 5-7 dried dates
- 1/2 tsp vanilla extract paste
- Combine milk, banana, dates and vanilla extract in a blender and blitz until finely mixed.
- Pour chia seeds into a bowl followed by the liquid mixture. Stir with a whisk to make sure there’s no chia chunks.
- Place in fridge and periodically take out and stir with a whisk to avoid chia globs.