sink a spoon into that title.
Banana pudding is my favorite dessert. That’s saying a lot because I’ve tried a lot of freaking good desserts. Honorable mention goes to rocky road bread pudding with a marshmallow the size of my face. And then these red velvet brownies with white chocolate frosting were life changing. But classic banana pudding is what my dreams are made of. When Bluebell came out with Banana Pudding Ice Cream I freaked out. I mean, there isn’t even chocolate but banana pudding is just the most perfect thing.
So opposite ice cream, I’ve been going to this hot yoga thing for about 3 week now and every single time I get ready to unfold my towel to place on top of my mat I have a slight panic attack that a pair of underwear is gonna come flying out of the towel because it somehow managed to get folded up with the towel when I took my stuff out of the dryer. It hasn’t happened yet…but I know it’s gonna.
I still have no idea what I’m supposed to be wearing to hot yoga. People show up in next to nothing. I’m just not thrilled with the ideas of wearing skimpy things and staring at myself in a mirror for 1 1/2 hours.
So I’ve been thinking about making this recipe ever since I made dirt cake with chia seed pudding. It was the first time I realized the potential (and deliciousness) of chia seed pudding. Especially when you blend the chia seed pudding (thank you, Vitamix) so the pudding is super smooth and not filled with little seeds.
Well blending the chia seeds into the pudding worked great for the chocolate pudding because chocolate is already a dark color. Blending the chia seeds into the vanilla pudding turned the pudding…grey. I’m all for grey things but I’m not too warm and fuzzy about grey pudding. However, it’s quite tasty so let’s overlook the slight shortcoming.
I liked this chia seed pudding for an afternoon snack more than I liked it for a dessert. The pudding itself isn’t super sweet but with a peanut butter cookie in every bite it’s perfect. What is happier than a little afternoon pudding pick me up?
Lately I feel like I’m living under a milk ration. There is never enough milk. I’m writing an ebook all about cookies….I need A LOT of milk! One cannot properly enjoy a cookie without an ice cold glass of milk. The husband just doesn’t understand. Plus, I keep burning my hands grabbing single serving cookies out of the oven so I need the protein for healing and whatnot.
Big news of the week is that Andrew and I took Maggie to the dog park for the first time. We were so sure she’d be the fastest dog there because she’s soooo fast. And then she got smoked by every single dog. And even more ridiculous is that we were on the small dog side with dogs half her size. I guess it’s like the whole “every parent thinks their child is the best” thing. Luckily she has other talents, like lounging. And just when you think she’s potty trained…nope. I sure hope children are easier to train than dogs.
Other married life things include Andrew having the world’s ugliest picture that he keeps trying to find a place for in the house. He built me the most beautiful wall-mounted desk with these industrial looking legs (similar to this but our wood is stained darker and the desk is mounted high up so I can stand and work)…but then he tried to hang the terrible picture above it. The picture is huge too…like 3ft by 4ft. It’s of these trees and it’s all dark and depressing and shadowy. I think there’s gonna be an “incident” where I leave Maggie alone for 10 minutes and she eats a hole through the picture. It needs to happen.
Just like you need to make this pudding. Only if you want though. No pressure. You could just make the cookies. I’d totally support that too.
- 1 cup milk (I used 2%)
- 1/2 cup plain greek yogurt (I used 2%)
- 1/3 cup chia seeds
- 1/4 cup banana, mashed
- 4 dates, pitted & roughly chopped
- 1/2 teaspoon vanilla
- 1/2 cup oat flour, spooned into measuring cup (not packed)
- 1/2 cup peanut butter (no added salt/sugar/oil)
- 1/4 cup brown sugar, packed
- 2 tablespoons oats
- 2 tablespoons applesauce
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 banana, sliced
- In a bowl, combine milk, greek yogurt, chia seeds, mashed banana, dates and vanilla. Cover and place in the fridge overnight (or at least 3 hours).
- Now make your cookies. Preheat oven to 350F. In a separate bowl, combine oat flour, peanut butter, brown sugar, oats, applesauce, baking powder, vanilla and salt. Roll into ~14 mini-sized cookies and place on a non-stick baking sheet. Bake for 8 minutes.
- Assemble pudding. In a cup, layer pudding, bananas and cookies. You may have to break some of the cookies to get them to fit into the cup right. Eat immediately or let sit in the fridge for several hours or even overnight (that's the best).