Banana Split Chia Seed Pudding Recipe
|Total Fat||10 g|
|Total Carbohydrate||26 g|
|Dietary Fiber||10 g|
Stir together vanilla unsweetened almond milk, yogurt, maple syrup and vanilla. Whisk in the chia seeds. Cover and refrigerate overnight. If you’re in a rush, less time will do — I’d recommend at least 3-4 hours. You’ll want to wait until you’re ready to serve the chia pudding before preparing your toppings.
Toast your coconut — Preheat a sauté pan to medium heat. Add coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove the coconut flakes from the pan and allow to cool.
Stir the chia seed pudding to make sure there aren’t any big clumps and then spoon into four serving dishes and top with banana slices, strawberries, blueberries, coconut flakes and cacao nibs, using a quarter of each topping for every serving. Check out our almond & fruit blends for quick topping options.
If you’re not planning to eat all four servings at one time. Simply leave the toppings and chia seed pudding in separate air-tight containers in the fridge until ready to serve. The chia seed pudding should last 4-5 days in the fridge so you can make a batch at the beginning of the week and have it for breakfast or a snack on multiple days.
Courtesy of: Eating Bird Food
- 1 cup Almond Breeze Unsweetened Vanilla (or for extra creaminess use Almond Breeze Unsweetened Almondmilk Cashewmilk Blend Vanilla)
- ½ cup plain Greek yogurt (I used 2%)
- 1½ tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- ¼ cup chia seeds
- 1 banana; sliced into thin slices
- ½ cup chopped strawberries
- ½ cup blueberries
- ¼ cup unsweetened coconut flakes; toasted
- 2 tablespoons cacao nibs