Oatmilk Banana Bread Chia Pudding (Overnight Chia Pudding)

glass of overnight banana bread chia pudding on a white table

5 from 69 votes

Oatmilk Banana Bread Chia Pudding (Overnight Chia Pudding)

Banana Bread Chia Pudding is perfect chilled or warm, for breakfast, a snack or dessert. Made with oatmilk then infused with the comforting spices of nutmeg, cinnamon and cardamom, this chia pudding recipe is topped with caramelized bananas and toasted sesame walnuts and tastes just like banana bread.

Prep Time10

Refrigerate Overnight8

Total Time8 10

Course: Breakfast, Dessert, Snack

Cuisine: All

Diet: Gluten Free, Low Fat, Low Salt, Vegan, Vegetarian

Servings: servings

Calories: 445kcal

Author: Deborah

Cost: $8

Equipment

1 glass bowl medium
1 skillet non-stick
1 wooden spoon
4 jars for serving

Ingredients

2 cups oatmilk
½ cup chia seeds
4 bananas ripe
2 tablespoon coconut sugar
½ cup walnuts chopped
1 teaspoon cinnamon
1 teaspoon cardamom
½ tsp nutmeg
1 teaspoon vanilla extract
3 tablespoon maple syrup divided
1 teaspoon sesame oil optional but oh so necessary
½ teaspoon sea salt

Instructions

Mash bananas with a fork in a medium bowl.
Add maple syrup, vanilla, cinnamon, nutmeg, cardamom, and sea salt.
Stir until ingredients are well-incorporated.
Add oatmilk and whisk thoroughly.
Add chia seeds.
Whisk all ingredients together for 1-2 minutes. Cover and place in refrigerator. After 5 minutes, stir and place back in the refrigerator for 30 more minutes. Stir again. Cover and allow to chill overnight.
To caramelize the bananas, to a non-stick skillet over medium heat, add bananas, coconut sugar and a touch of oat milk.
Fry for 3-4 minutes, or until all liquid has been absorbed and bananas are sticky and gooey.
To toast walnuts, heat sesame oil in a small skillet. Add chopped walnuts and stir until walnuts are evenly coated with oil.
Toast for 2-3 minutes until fragrant, tossing to ensure all sides are toasty. Remove from heat and allow to cool prior to adding to chia pudding parfait.
In the morning, add to glasses by alternative layers of caramelized bananas, toasted walnuts and chia pudding in 2-3 layers. Top with more bananas, nuts and a sprinkle of coconut.

Notes

NUTRITION INFORMATION IS ONLY AN ESTIMATE.
For best results, use over-ripe bananas in this recipe. This is especially important for the caramelizing process as they turn out more flavorful.
If Chia Pudding Parfait is too runny after refrigerating overnight, simply add more chia seeds, stir and place back in refrigerator for a couple of hours. If too thick, add some oatmilk, a little at a time, until you reach the desired level of consistency. Stir thoroughly. Proceed with the rest of the recipe.
Be sure to stir chia seed pudding about 5 minutes into the refrigeration process, and then again after 30 minutes. This will prevent the seeds from clumping together and sinking to the bottom.
Chia seeds should only be eaten after they are soaked in liquid allowing them to fully expand (or you can grind them). Eating dry, whole chia seeds and/or over-consumption of soaked chia seeds can lead to digestive problems, including bloating, cramping, constipation, and stomach pain.

Nutrition