Banana Cream Pie Chia Pudding
Breakfast is my favorite meal of the day (there, I said it). But, if you’re anything like me, we spend much more time thinking about dinner. While I (try to) make a new dinner recipe each week (it’s part of my simple meal prep strategy), I can lack creative energy with breakfast. Because breakfast needs to be simple and “simple” is often confused with “boring.”
Made ahead of time, this banana cream pie chia pudding will be a little wake-up gift to your future self. The night before, take just a few minutes to mix together the non-dairy milk with the chia seeds and divide between glasses or jars.
The mixture will work its magic and set overnight, turning into a creamy, spoonable chia pudding. When you're ready for breakfast, just layer with the caramelized banana, some yogurt (mixed with collagen peptides if you want a protein boost), toasted coconut flakes, and a sprinkle of ground cinnamon. Easy, not boring. 👊🏼
This banana cream pie chia pudding is great for digestion too. The banana contains prebiotic fiber, a type of fiber that actually feeds the probiotics (aka good bacteria) that live inside the digestive system; both prebiotics and probiotics are necessary for a healthy gut. And chia seeds are little powerhouses full of soluble fiber (and healthy fat!) that naturally expand in liquid, great for keeping things regular (just remember to stay hydrated too). Learn more about supporting healthy digestion here.
Banana Cream Pie Chia Pudding
1 1/2 cups unsweetened non-dairy milk (see note)
2 ripe bananas, divided
1-2 Medjool dates, pitted, optional depending on sweetness preference
1/2 teaspoon vanilla extract
1/2 cup chia seeds
3 teaspoons coconut oil, divided
1 cup yogurt (dairy-free coconut yogurt if desired), divided
collagen peptides, optional
6 tablespoons toasted coconut flakes, divided
Add unsweetened non-dairy milk, 1 ripe banana, dates (if using), vanilla extract, and a big pinch of sea salt to a blender and blend until smooth and creamy. Pour mixture into a large bowl and add 1/2 cup chia seeds. Mix well and then divide the mixture between three jars or glasses. Cover and put into the fridge to set overnight.
In the morning, slice 1/3 banana (for one serving - see note). Melt 1 teaspoon coconut oil in a small pan over medium-high heat and add the banana slices. Cook for 1-2 minutes per side or until golden brown, sprinkle with sea salt, and remove from heat.
To one chia pudding, add 1/3 cup yogurt mixed with 1 serving of collagen peptides for a protein boost (optional). Top with caramelized banana, 2 tablespoons toasted coconut flakes, and a sprinkle of cinnamon. Repeat for the remaining two puddings when you're ready to eat them.
You can make this chia pudding creamier by using 1 cup of unsweetened non-dairy milk mixed with 1/2 cup of canned coconut milk (1 1/2 cups liquid total).
This recipe yields a thick chia pudding - if you prefer a thinner pudding, use more milk.
If you’re serving all three chia puddings at once, simply slice the full banana and cook in 3 teaspoons of coconut oil. Divide the caramelized banana between the three puddings.