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Drinks and Sips · Card DR03
Banana Chia Seed Smoothie
Creamy and pale, with black chia seeds suspended through every sip, this banana smoothie tastes a bit like banana bread batter thanks to cinnamon and vanilla. Soaked chia gives it a spoon-coating body that holds you until lunch. Start the soak before you make coffee and it is ready when you are.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 2
- Level
- Easy
- Cuisine
- American
Method
Step 1: Stir 1 tablespoon of the chia seeds into 1/2 cup of the milk in a small jar, wait 2 minutes, then stir again to break up any clumps.
Step 2: Let the chia soak for 10 minutes, until the seeds wear a clear gel coat and the milk has thickened slightly.
Step 3: Add the soaked chia and its milk to the blender with the remaining milk, bananas, yogurt, almond butter, vanilla, cinnamon and ice.
Step 4: Blend on high for about 45 seconds, until completely smooth and creamy with no visible banana streaks.
Step 5: Add the remaining tablespoon of dry chia and pulse just 2 or 3 times so the seeds stay whole and speckle the smoothie.
Step 6: Pour into stemless glasses, sprinkle a few seeds on top and drink within 20 minutes, before the dry chia starts to swell and thicken the glass.
Kitchen note
Blending pre-soaked chia turns its gel into body, while the late addition of dry seeds stays whole for that speckled look and a faint poppy-seed crunch.
Easy swap
Use cashew milk and a coconut yogurt to make it dairy-free; the color stays just as pale.
Filed nearby
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