Food Photography + a recipe: Peanut butter banana chia seed pudding
Food photography + a recipe
Welcome to a series where I like to show off some of my food photography work, but also share a recipe for you to enjoy.
This little treat right here is a perfect example of guilt-free indulgence.
If you’re a peanut butter freak like me, (I may or may not eat it by the spoonful straight from the jar. But who’s judging. NOT ME!) you’re going to love these. I’d say make them and save them for breakfast, but we were eagerly gobbling them up (and licking the spoons clean) as after dinner desserts.
TECHNICALLY it’s vanilla chia seed pudding, layered with yogurt, and topped with a peanut butter caramel sauce and sliced bananas. But as a title it doesn’t have quite the same ring.
I even kicked it up a notch by adding a little crunch: I just discovered State Bird Crunch and I’ve been sprinkling it on top of everything, but granola or chopped nuts would work nicely too.
Scroll down, grab the recipe, and thank me later.
Peanut Butter Banana Chia Seed Pudding
ingredients
chia pudding
1/4 cup chia seeds
1 cup plant-based milk
1-2 tbsp honey or maple syrup
1 tsp vanilla
caramel sauce
2 tbsp coconut oil
3 tbsp maple syrup
2 tbsp peanut butter
1/2 tsp vanilla extract
other ingredients
yogurt
sliced bananas
state bird crunch or granola
directions
Make the chia pudding: Mix all the chia pudding ingredients together in a jar or container with lid. Place in the fridge for an hour or overnight to gel. (go back and give it an additional stir if seeds settle to the bottom and stick together)
Prepare the caramel: Mix all the caramel ingredients together in a small pot on medium heat. Stir until everything is incorporated
Putting it all together: Layer the chia pudding, yogurt, caramel and banana in a cup or jar, sprinkle granola or state bird crunch on top and enjoy!
notes
ingredients can be stored separately in the fridge and assembled as needed for up to a week
