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This no-cook banana-PB chia bowl turns everyday pantry stuff into a super smooth morning treat. Chia seeds do all the work overnight, turning simple ingredients into a thick, velvety breakfast. After trying dozens of versions in our test kitchens, we've nailed the perfect mix of healthy and yummy for those crazy mornings when you're rushing out the door.
I made this for a neighborhood cooking workshop last week, and even folks who weren't sure about chia seeds couldn't believe how well the familiar taste of banana and peanut butter worked with the tiny seeds' unique feel.
Must-Have Components
- Chia seeds: Keep them sealed up somewhere cool and dark so they don't lose their goodness.
- Plant-based milk: Plain oat milk makes it super creamy, but any non-dairy milk will do the job.
- Natural peanut butter: Go for the kind with just peanuts for the best mixing.
- Ripe bananas: Look for ones with dark spots for maximum sweetness and easy mashing.
- Maple syrup: Adds just the right sweetness that makes everything else taste better.
- Cinnamon: A small amount brings nice warmth to the mix.
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Making Your Bowl
- Banana Prep
- Pick a banana with lots of dark spots. Take off the peel and smash it up in a bowl until it's smooth with no chunks left.
- Base Mix
- Pour 1½ cups plant milk over your mashed banana. Add ¼ cup well-mixed natural peanut butter. Sprinkle in ½ teaspoon cinnamon and pour in 2 tablespoons maple syrup. Mix everything until it's all combined.
- Adding Chia
- Slowly pour in ⅓ cup chia seeds while stirring the whole time. Keep mixing for about a minute so the seeds don't clump together. Use a spatula to scrape down the sides.
- 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 while playing around with non-dairy options in our test kitchen. It's got a texture that's just as good as old-school pudding, and now both kids and grown-ups ask for it all the time.
Keeping It Fresh
Stays good in the fridge for 5 days. Great for making on Sunday night - just put it in small containers so you can grab one as you head out the door each morning.
Top It Off
- Mixed fresh berries with a bit of honey on top
- Crispy coconut flakes with chopped dark chocolate
- Crunchy granola clusters with sliced fresh banana
Fixing Problems
- If it separates: Don't worry, just stir it back together
- If it's too thick: Add a splash more milk and mix it in
- If it's too runny: Mix in a few more chia seeds
This go-to breakfast combines easy prep with great nutrition. You can change it up so many ways, and it always turns out right - that's why it's a favorite in our kitchen. Each spoonful delivers exactly what you need to start your day.
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Frequently Asked Questions
- → What’s the quickest time for it to set?
- It needs about 2 to 3 hours to firm up, but leaving it overnight makes it even better.
- → Can I use different types of milk?
- Totally! Oat, almond, or even coconut milk work perfectly.
- → How long does it keep fresh?
- If sealed in the fridge, it'll stay good for up to 5 days.
- → What can replace maple syrup?
- You can try honey—it works well as a sweetener.
- → Got topping suggestions?
- Add banana slices, yogurt, more peanut butter, or a pinch of cinnamon for variety.