Banana Cream Chia Pudding

Shulie

This recipe was born from egg boredom. I was having eggs every breakfast and it wasn't working for me anymore. I needed something that I could grab and go. I saw Mind over munch's coconut chia pudding and I liked it but the flavor (and texture) wasn't my cup of tea. I messed around with the recipe until banana cream chia pudding was born.

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Prep Time 5

Overnight Set 6

Total Time 6 4

Course Breakfast, Dessert, Snack

Cuisine Modern Kosher Fusion Cuisine

Servings 1 person

Calories 560 kcal

Equipment

2 350g Jars with Lids
Fork
1/8 Measuring Cup

Ingredients

2 cups unsweetened vanilla almond milk
2 ripe bananas
1/4 cup coconut cream divided
1/4 cup of chia seeds divided
sprinkle of cinnamon

Instructions

With a fork mash the bananas and place 1 mushed banana in each jar
Measure 1/8 cup of chia seeds into each jar
Measure 1/8 cup of coconut cream into each jar
Mix
Top up the jars with almond milk.
Cover shake and refrigerate
Let sit in fridge overnight
Open, sprinkle with cinnamon and enjoy

Notes

I wrote serves 1 because I find that I need to eat both jars to be satiated. But you can easily split it into 4 small bowls for dessert or have 1 jar for a snack.

Keyword Breakfast, chia pudding, chia seeds, dessert, Not eggs breakfast, pudding, snack