Banana Chia Seed Pudding with (Leftover) Cranberry Sauce

Ah, leftovers. Perhaps the only reason for making big dinners at all is to indulge in them cold, in tupperware, for breakfast the next day - am I right?! Okay, I guess sometimes I can be troubled to heat them up but I love finding new ways to re-invent those traditional flavors once I have already eaten my fill. I made a killer cranberry sauce this year, we had so much left over that I knew if I didn't find something to do with it, I might just end up eating too much by the spoonful alone in my pajamas. So this is what I came up with - its creamy, sweet, tart and full of texture all at the same time. This layered meal-in-a-glass can be eaten for breakfast, lunch or dinner, its healthy and satisfying. 


PLUS, this is almost too easy.

PREP TIME: 4-6 Hours | ASSEMBLY TIME: 5 Minutes

  • 1 Cup Leftover Cranberry Sauce (I'll wait to disclose the full recipe at a later date but it had ginger, rosemary and a few other unexpected goodies, but no refined sugar)
  • 1 Cup Unsweetened Almond Milk
  • 3-4 tbsp. of Black or White Chia Seeds (this depends on how thick you like your pudding)
  • 1-2 tbsp Grade B Maple Syrup
  • 1 tsp Cinnamon
  • 1/4 tsp sSalt
  • 1 Banana, sliced thin (for layering)

  1. Combine the almond milk, cinnamon, maple syrup and salt in a container
  2. Add the chia seeds, cover and shake well to distribute the seeds. (Alternatively you could blend the chia seeds in your processor into a fine powder before mixing, providing a smooth texture to your pudding, this is GREAT for those who get turned off by the chia seed texture)
  3. Place mixture into the fridge for 4-6 hours or overnight until pudding-like 
  4. Assemble the dish by layering a spoonful of chia pudding, a few banana slices and a spoonful of cranberry sauce until the vessel is filled (I used 8oz mason jars). Top with cranberry sauce and banana and maybe a sprinkle of cinnamon or coconut flakes.  
  5. Serve ASAP but first you better snap a photo. 

Serves 2.