Gluten Free Peanut Butter Banana Chia Cups
These little cups are the kind of no-fuss, make-ahead treat that feels indulgent but comes together with barely any effort. Chia seeds soaked in milk and a touch of maple syrup create a thick, creamy pudding base that sets beautifully in the fridge overnight — or in just a couple of hours if you plan ahead. The real magic happens at assembly, when silky peanut butter loosened with a splash of milk gets drizzled over fresh banana rounds for a combination that tastes like dessert but eats like breakfast. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-scrutinizing required. That's a genuine relief when so many packaged snacks and store-bought puddings carry hidden gluten in thickeners or flavorings. This recipe makes four generous cups, which means you can prep the whole batch on Sunday and have something genuinely satisfying waiting in the fridge all week. A final drizzle of honey takes it over the top if you're feeling a little extra.
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Learn more →Ingredients
4 servings
For the chia pudding
- 2 cups milk
- ⅓ cup chia seeds
- 2 tbsp maple syrup
- 1 tsp vanilla extract
For the peanut butter swirl
- ¼ cup creamy peanut butter
- 1 tbsp maple syrup
- 1–2 tbsp milk
For assembly
- 2 medium bananas, sliced into rounds
- 1 tbsp honey (optional)
Instructions
- 1
In a mixing bowl, whisk together the 2 cups milk, chia seeds, 2 tbsp maple syrup, and vanilla extract until evenly combined. Let the mixture sit for 5 minutes, then whisk again to break up any clumps of chia seeds.
- 2
Divide the chia mixture evenly among 4 jars or cups. Cover and refrigerate for at least 2 hours, until the pudding is thick and set — it should hold its shape when the jar is tilted slightly.
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