Ingredients

• 2 to 2 ½ cups nondairy milk (almond milk, soy milk, oat milk, or milk of choice)
• ½ cup chia seeds
• 1 large ripe banana
• 2 teaspoons maple syrup (optional)

• 1 cup walnut pieces or cashews, or blanched almonds
• ¾ cups nondairy milk (almond milk, soy milk, oat milk, or milk of choice)
• 3 pitted Medjool dates
• 1 teaspoon vanilla extract (optional)

• Granola
• Sliced banana

Instructions

1. Add 2 cups nondairy milk, chia seeds, and banana to a blender. Blend until smooth, adding additional milk as needed. Divide evenly among four single-serve airtight containers.
2. Rinse the blender. Add walnut pieces, ¾ cup nondairy milk, dates, and vanilla. Blend until smooth and creamy. Spoon the walnut cream evenly over each pudding.
3. Refrigerate until chilled. Serve with granola and sliced banana if desired.

Notes

• Enjoy chia seeds as part of a balanced diet and drink adequate fluids, as chia absorbs liquid and may cause discomfort if consumed without enough hydration.
• Use fresh chia seeds for best results—expired seeds may not thicken properly.
• Soy milk provides the highest protein content. Protein powder may be added if desired; adjust milk to maintain consistency.
• Storage: Refrigerate in airtight containers for up to 4 days. Walnut cream keeps for up to 5 days. Add toppings just before serving to prevent sogginess.