Gluten-Free Vegan Raspberry and Banana Chia Pudding
This is an easy and healthy recipe made with only 4 clean, real food ingredients. It's the perfect plant-based breakfast or snack and only takes about 5 minutes to prepare!{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | No-Cook | No Refined Sugar | Paleo-Friendly | Medical Medium }
In a small bowl, mash the banana with a fork until it is completely mashed and smooth.
Add the banana and almond milk to a 16-ounce glass mason jar and stir or whisk together until well combined.
Add the chia seeds.
Put the lid on the mason jar very tightly and vigorously shake the jar until everything is well combined. Another option is to whisk everything together.
Place the jar in the refrigerator for at least 60 minutes, or until the chia pudding thickens.
Remove from the refrigerator, re-stir and add the raspberries on top.
Store in an air-tight BPA-free container in the refrigerator for 2-3 days.
Notes
Almond Milk. I used homemade almond milk but feel free to use your favorite non-dairy milk. Another great option is to use Joi Organic Almond Milk made with 100% organic almonds.Sweetener. I found it to be lightly sweet with just the banana and raspberries, but if you prefer it sweeter, just add 1-2 tablespoons of organic maple syrup.Mixing Method. You can mix the chia pudding together with two options:
Shaking in a glass mason jar - If you have a glass mason jar, you can add all the ingredients in the jar, seal the lid tightly, then shake it vigorously to mix everything together.
Whisking with a small whisk - Using this method, you can mix the chia pudding in whatever container or bowl you'd like, which is helpful if you don't have a glass mason jar. Simply use a small whisk to mix everything together until well blended.