Banana Bread Chia Pudding with Crumble
This banana bread chia pudding tastes just like banana bread in a jar! Made with ripe banana, maple syrup, cinnamon, and a crunchy oat crumble, it’s an easy make-ahead breakfast or snack with plenty of delicious banana bread flavor.
Servings: 1 serving
Calories: 568kcal
Ingredients
Chia Pudding Ingredients
- 1/2 cup mashed ripe banana about 1 banana
- 1 cup milk of choice I like to use oat milk
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch salt
- 4 tablespoons chia seeds
Banana Bread Crumble
- 1/4 cup rolled oats use gluten-free certified if necessary
- 2 teaspoons maple syrup
- 2 teaspoons coconut oil
- Pinch cinnamon
- Pinch salt
Topping
- 5 to 6 banana slices
- Drizzle of maple syrup
Instructions
- In a small bowl, mash the banana until mostly smooth, leaving a few soft chunks for texture.
- Stir in the milk, maple syrup, vanilla, cinnamon, and salt until well combined.
- Add the chia seeds and mix thoroughly for about 30 seconds to prevent clumping.
- Let the mixture sit for 5 minutes, then stir once again to evenly distribute the seeds.
- Pour into a jar, leaving a little space at the top.
- Cover and refrigerate overnight, or until thickened and scoopable.
- For the crumble, mix the oats, maple syrup, melted butter or oil, cinnamon, and salt in a small pan over medium heat. Cook for 5 minutes, stirring, until lightly golden and fragrant. Let cool.
- When ready to serve, add a layer of crumble on top of the chia pudding.
- Finish with banana slices and a light drizzle of maple syrup. Enjoy!
Video
Notes
Storage
Keep the banana chia pudding in a mason jar or airtight container with a lid and refrigerate for 4-5 days.
Nutrition
Serving: 1chia pudding | Calories: 568kcal | Carbohydrates: 72g | Protein: 13g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 338mg | Potassium: 610mg | Fiber: 22g | Sugar: 27g | Vitamin A: 77IU | Vitamin C: 7mg | Calcium: 658mg | Iron: 5mg
