• almond milk » EAT: Thai Banana Chia Pudding

    EAT: Thai Banana Chia Pudding

    Thai Banana Chia Pudding Recipe featured by popular San Francisco blogger, Sylvie in The Sky
    Image credit: muzze.tumblr.com

     

    This weekend, I was hell bent on making chia breakfast pudding jars to make our workweek mornings easier and healthier (no offense, frozen gluten free waffles). My only hang up? Even with the recipe heaven of Pinterest, I still couldn’t find a chia pudding recipe that I wanted to make.

    I had stumbled across this amazing Thai Banana Smoothie recipe the other day and loved that it had bananas AND avocados. Two food items that my family could possibly eat every day on a deserted island and be perfectly happy. I have this banana pudding recipe that I make every holiday season and felt bullish that I could whip up a healthy, chia seed version of this Thai Banana Smoothie + my Banana Pudding.

    You guys, chia seed puddings are hilariously easy to make. It takes minutes. You just have to make it the evening before so the pudding can thicken. But in the morning, there it is, standing proudly in our fridge, waiting for its toasted coconut and sliced almond toppings and to be consumed by our banana-avocado loving family.

    My one #fail was that i forgot to snap a photo of the finished product. Because we ate them so damn fast because they tasted THAT GOOD. Eating healthy shouldn’t taste like heaven, but sometimes, it does. 🙂

    Thai Banana Chia Pudding Recipe featured by popular San Francisco blogger, Sylvie in The Sky

    Thai Banana Chia Pudding Recipe

    Prep time: 2 mins
    Total time: 2 mins
    Serves: 2

    Ingredients

    2 bananas
    ½ avocado
    4 tablespoons chia seeds
    ½ teaspoon cocoa
    ½ teaspoon cinnamon
    1 teaspoon vanilla
    1 cup Califa almond coconut milk
    ½ cup toasted shredded coconut and sliced almonds (toppings)

    Instructions

    1. Cut the banana and avocado into large chunks.
    2. Mash bananas and avocados in a medium-sized bowl. Stir in chia seeds. Whisk in the almond milk, vanilla, cocoa and cinnamon until combined. Place in fridge overnight (in individual mason jars, if desired) to thicken.
    3. In the morning, place your desired amount of chia pudding into a bowl. . Add more almond milk if you want to thin it out in the morning. Or, if it’s too thin, add more chia seeds to thicken it up. Sprinkle toasted coconut and sliced almonds on top of chia mixture along with a pinch of cinnamon. Store leftovers in the fridge for 1-2 days.

    What’s your favorite healthy breakfast recipe? Any must try chia pudding recipes? Let me know if you end up making this banana chia pudding recipe, you’ll love it!

    Happy Eating!

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