Banana Milk Chia Pudding

Pamela Chavez PAMELA CHAVEZ

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!

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