Banana Chia Pudding

Add mashed banana to a small container (I like to use glass mason jars), followed by white chia seeds, vanilla extract, ground cinnamon, and almond milk. For a little added sweetness, you can also add in a little pure maple syrup. Stir to combine.

Place in the refrigerator overnight, or for at least 5–6 hours, to allow the chia seeds to absorb the liquid and thicken. In an airtight container, this pudding will last in the fridge a good 4–5 days.

When it’s ready to eat, I like to top it with some sliced banana and chopped cashews for a little crunch.