Banana Chia Seed Pudding

Ingredients:

• 1 ripe banana (medium to large)

• 1 cup unsweetened almond milk (or any non-dairy milk: coconut, oat, cashew)

• 3 tablespoons chia seeds

• ½ teaspoon pure vanilla extract

• ½ teaspoon ground cinnamon (optional)

• 1–2 teaspoons maple syrup or honey (optional, depending on sweetness of banana)

• Pinch of sea salt (optional, enhances flavor)

Toppings (optional but delicious):

• Sliced banana

• Berries (blueberries, raspberries, strawberries)

• Coconut flakes

• Chopped nuts (almonds, walnuts, pecans)

• Dairy-free chocolate chips or cacao nibs

Instructions:

1. Mash the Banana:
   In a bowl or jar, mash the ripe banana until smooth.

2. Mix the Base:
   Add almond milk, vanilla extract, cinnamon, maple syrup (if using), and a pinch of sea salt. Whisk well to combine.

3. Add Chia Seeds:
   Stir in chia seeds. Make sure they’re evenly distributed so the pudding sets properly.

4. Chill & Set:
   Cover the bowl or jar and refrigerate for at least 2 hours or overnight. The chia seeds will absorb the liquid and create a thick, pudding-like texture.

5. Stir & Serve:
   Before serving, give it a good stir. If it’s too thick, add a splash more almond milk.

6. Add Toppings:
   Top with your favorite fruits, nuts, or coconut flakes. Enjoy!

Notes & Tips:

• For a blended version: Blend everything (including chia seeds) for a smoother, mousse-like pudding.

• To make it nut-free, use oat milk, rice milk, or coconut milk instead of almond.

• Keeps in the fridge for up to 4 days.