Chia pudding with strawberries, bananas and peanuts

Chia pudding with strawberries, bananas and peanuts

Total: 8 hr 40 min. | Active: 40 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 556 kcal
, Fat: 18 g
, Carbohydrate: 83 g
, Protein: 12 g

Who's not heard of peanut butter and jelly? 99% of Americans swear by this combination. I have to admit I was a little dubious to begin with. Do the two really go together? Well, I may not be American, but I definitely belong to the 99%. You can use this combination in so many different recipes (especially breakfasts) and it always tastes great – whether you have it on crunchy toast, with your muesli or with chia pudding, like in this recipe.


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Chia pudding

4 tbsp chia seeds
5 dl almond drink
1 tsp vanilla paste
1 tsp maple syrup, to taste

Peanut and banana cream

2 bananas (ripe)
1 ½ tbsp peanut butter, roasted, unsweetened
1 tsp vanilla paste
1 pinch Himalayan salt
1 ½ tsp maple syrup or coconut palm sugar
1 ½ tbsp almond drink or soya drink

Strawberry puree

500 g strawberries, cut into small pieces
2 dl water
4 Medjool dates, pitted, chopped
1 tsp vanilla paste

To serve & decorate

50 g strawberries, in slices
1 tbsp unsalted peanuts, coarsely chopped
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2 jars (each approx. 500 ml)

How it's done

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Chia pudding

In a bowl, thoroughly mix the chia seeds with the almond drink, vanilla paste and maple syrup. Cover and leave to swell up in the fridge, ideally overnight.

Peanut and banana cream

Finely mash the bananas with a fork. Add all the other ingredients up to and including the almond drink, mix well. Refrigerate until needed.

Strawberry puree

Place the strawberries in a pan along with all the other ingredients up to and including the vanilla paste, bring to the boil, reduce the heat, simmer over a medium heat for approx. 10 mins. Remove from the heat, puree until smooth, leave to cool.

To serve & decorate

Give the chia pudding another thorough stir, divide between the jars. Top with the strawberry puree and then the peanut and banana cream. Decorate with the strawberries and peanuts.

Good to know
Tip: I always make my own peanut butter. All you need is a high-power blender or food processor. Simply roast the unsalted peanuts for approx. 10 mins. in an oven preheated to 180°C (fan), then transfer them to a blender or food processor and blend for 7-10 mins. to make a smooth peanut butter. The oil in the nuts separates, giving the nut mixture a wonderfully creamy texture; there is no need for any additional oil, sugar or additives. The peanut butter will keep in a sealed jar at room temperature for min. 3-4 weeks.
Shelf life: The chia pudding can be kept in a sealed container in the fridge for up to 2 days. The puree will last 3-4 days.

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