How to make it
Banana Jelly (Natural “Set” Jelly) — No Gelatin, No Agar-Agar
Description
A creamy banana–cacao pudding that sets overnight in the fridge into a jelly-like texture without using gelatin or agar-agar. It’s blended smooth with oat milk and (optionally) protein powder, then chilled to thicken and firm.
What you’ll need (for 1 serving)
Based on your quantities:
- 1 medium banana
- 1 tbsp cacao powder
- 1/4 cup oat milk
- 1 tbsp protein powder (optional)
Optional add-ons (to improve “jelly” setting)
If your protein powder is not strongly thickening on its own, add one of these:
- 1/2–1 tsp chia seeds, or
- 1 tbsp finely ground oats/rolled oats powder (blend with the mixture)
(Chia especially helps create a gel-like set without gelatin/agar.)
Steps
- Blend: Add banana, cacao powder, oat milk, and protein powder (if using) into a mixer grinder.
- Blend until very smooth (about 30–60 seconds).
- Pour into a bowl/cups.
- Chill overnight: Cover and refrigerate for at least 8–12 hours.
- Check texture:If it’s too soft: chill longer or add a pinch more chia next time.
- If it’s too firm: add 1–2 tsp oat milk and stir/whisk once before eating.
Nutritional benefits (from ingredients)
Banana
- Provides natural sweetness
- Contains potassium and fiber (supports digestion and muscle function)
Cacao powder
- Rich in antioxidants (like flavonoids)
- Adds a chocolate flavor without added sugar
Oat milk
- Adds carbohydrates and a creamy base
- Often contains fiber and may be fortified with calcium/vitamin D (depends on brand)
Protein powder (optional)
- Helps increase protein intake
- Useful for muscle repair/satiety (amount depends on the specific brand/type)
If you add chia seeds (recommended for true “jelly” set)
- Provides omega-3 (ALA), fiber, and helps the mixture form a gel
- Supports fullness and gut health
Estimated calories: ~220–270 kcal
(Depending on protein powder—some are higher-calorie than others.)
Estimated macros (typical):
- Protein: ~10–20 g
- Carbs: ~30–40 g
- Fat: ~3–6 g
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