Banana Milk Chia Pudding

Why did it take me so long to get on the chia pudding band wagon?  There is so much to love!  I prep this recipe on Sunday night and it provides my breakfast for the week.

This recipe is quick, delicious and a marriage of banana milk and coconut milk.  One bite and it feels like a tropical explosion in your mouth.

Loaded with fruit and topped with seeds, this meal is a nutritional powerhouse and will keep you feeling full throughout a busy morning.  By switching up the toppings you are able to reinvent this pudding each day, keeping your tastebuds excited and your belly happy.

Serves:  6

Ingredients

• 3 bananas
• 6 dates, pitted
• 1½ cups water
• 1 can (14 oz / 400 ml) coconut milk
• Pinch of sea salt
• ½ cup + 1 tbsp chia seeds
• ¼ cup roasted sunflower & pumpkin seed mix (recipe below)
• 1 tbsp hemp seeds
• 1 cup sliced strawberries

Method

1. Add bananas, dates, water, coconut milk and sea salt to a blender.
2. Blend thoroughly.
3. Pour into a glass storage container. Add chia seeds and stir.  Place in the refrigerator for at least 4 hours, or preferably overnight.
4. Spoon 1 cup of chia pudding into a bowl and top with sliced strawberries, hemp seeds, roasted sunflower and pumpkin seeds.

Optional toppings to switch it up:

• Fresh pineapple chunks
• 1 tbsp peanut or nut butter
• Sliced kiwi
• Sliced banana
• Blueberries

Roasted Sunflower & Pumpkin Seeds

Ingredients

• 1 cup raw pumpkin seeds
• 1 cup raw sunflower seeds

Method

1. Preheat oven to 350° F (175° C).
2. Spread pumpkin seeds on sheet pan. Bake 5 min.
3. Remove pan from oven and add sunflower seeds to pumpkin seeds, mix.  Bake another 5 min.
4. Remove from oven and cool.
5. Serve atop Banana Milk Chia Pudding. Enjoy!