Chia seeds are fascinating little bundles of Omega-3s.  When they’re soaked in water, a gelatinous coating forms around the seed, very much like tomato seeds.  I like mashed banana in this because it thickens the mixture while adding a lot of volume.  If the pudding is too thin for your liking, you can add more chia seeds and let it sit for 10 more minutes.

Ingredients

  • ⅓ cup rolled oats
  • 1 cup unsweetened soy or almond milk
  • 1 tablespoon chia seeds
  • 1 overripe banana, mashed
  • ¼ teaspoon pure vanilla extract
  • pinch of salt

Instructions

  • Mix ingredients in a bowl and place in the fridge overnight. In the morning, add your choice of toppings like peaches, mangoes, berries, nut butter—whatever you’d like.
  • Tip: Turn it into a parfait with fruit and a frozen banana cream (frozen bananas blended into a cream-like consistency).
  • TIP: If you’re not a fan of the tapioca-like consistency of chia seed pudding, transfer pudding to a blender and blend until smooth.

Ready in about Overnight
Makes 1 serving

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network, but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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