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This no-cook banana-PB chia mix turns basic items from your pantry into a smooth, dreamy breakfast treat. Chia seeds do all the hard work overnight, magically changing simple stuff into a silky pudding while you catch some z's. After many kitchen trials, we've nailed the sweet spot between healthy and yummy for those rushed mornings.
When I made this for some folks at a local cooking workshop a while back, even people who weren't sure about chia seeds couldn't stop talking about how the familiar taste of PB and banana really made the tiny seeds work.
Must-Have Components
- Chia seeds: Keep them sealed up in a dark, cool spot so they don't lose their goodness or go stale.
- Plant milk: Plain oat milk makes it super creamy, but any non-dairy drink will do the job.
- Plain peanut butter: Go for the kind with just peanuts for the best mix-in results.
- Spotty bananas: The ones with dark spots mash better and taste sweeter.
- Maple syrup: Adds just the right sweetness that works with everything else.
- Cinnamon: A small amount brings cozy warmth to the mix.
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Making Your Breakfast
- Banana Smashing
- Pick a nice ripe banana with lots of brown spots. Take off the skin and mash it up in a bowl until it's smooth as can be with no chunks left.
- Base Mixture
- Pour 1½ cups plant milk over your mashed banana. Add in ¼ cup peanut butter after giving it a good stir. Sprinkle in ½ teaspoon cinnamon and pour 2 tablespoons maple syrup. Mix until everything's combined.
- Adding Chia
- Slowly pour in ⅓ cup chia seeds while stirring the whole time. Keep mixing for a full minute so the seeds don't clump together. Scrape down the sides with a spatula.
- Letting It Set
- Transfer to a container you can seal. Let it sit out for 10 minutes. Give it one more stir to spread out the seeds. Put the lid on tight.
We came up with this when playing around with dairy-free options in our kitchen. It feels just as good in your mouth as regular pudding, and now kids and grown-ups ask for it all the time.
Keeping It Fresh
Stays good in the fridge for 5 days. Make a bunch on Sunday and split it into small containers for easy grab-and-go breakfasts all week.
Tasty Add-Ons
- Different berries with a bit of honey on top
- Crispy coconut flakes and chocolate bits
- Crunchy cereal with slices of fresh banana
Fixing Problems
- Water on top: Totally normal - just stir it back in
- Too thick: Add a splash more milk and mix
- Too runny: Toss in a few more chia seeds
This go-to breakfast brings together easy prep and good-for-you stuff. It's so adaptable and works every time, making it loved in busy kitchens everywhere, with every spoonful hitting just right.
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Frequently Asked Questions
- → How much time does it need to thicken?
- It takes about 2–3 hours to set, but for best results, leave it in the fridge overnight.
- → Can I swap out the milk?
- Of course! Almond milk, oat milk, or coconut milk are all great options.
- → How long does it stay good in the fridge?
- It’ll last up to 5 days when kept in a sealed jar or container.
- → Can I replace the maple syrup?
- Definitely! Swap it out with honey or your favorite sweetener.
- → What toppings work best?
- Fresh banana slices, yogurt, extra peanut butter, or even cinnamon—add whatever sounds good!