Vegan Gluten Free Peanut Butter Banana Chia Cups

Total time2 hr 10 min

Prep time10 min

Cook time0 min

Vegan Gluten Free Peanut Butter Banana Chia Cups

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chia pudding

2 cups milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
See all
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
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
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

For assembly

2 medium bananas, sliced into rounds
1 tbsp honey (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!