Make a healthy banana split with this banana split chia seed pudding recipe with bananas, berries, toasted coconut flakes and cacao nibs!
I love chia seed pudding but for some reason it fell off my radar for a couple of months. I was still adding chia seeds to my protein overnight oats but rarely making a big batch of chia pudding to snack on throughout the week like I used to do.
Last week, for whatever reason, I had an intense craving for chia pudding. I whipped up a quick version with almond milk and greek yogurt. The next morning (after letting it set up overnight) I started looking around the kitchen for toppings. That’s when the idea for a healthy banana split chia pudding was born.
It turned out to be delicious — probably the best chia seed pudding I’ve ever made.
And it turned out to be quite photogenic as well. <— Chia pudding is like oatmeal and soup. Sometimes it’s hard to capture a beautiful photo of it.
To make this a banana split I just used a bunch of fun toppings. Bananas and berries, obviously. Then I got fancy and added toasted coconut flakes and topped it off with cacao nibs for good measure. You can’t have a banana split without a little chocolate in there.
Banana split for breakfast… why not?
Banana Split Chia Seed Pudding
- 1 cup unsweetened vanilla Almond Breeze almond milk
- 1/2 cup plain Greek yogurt (I used 2%)
- 11/2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/4 cup chia seeds
- 1 banana, sliced into thin slices
- 1/2 cup chopped strawberries
- 1/2 cup blueberries
- 1/4 cup unsweetened coconut flakes, toasted
- 2 Tablespoons cacao nibs
- Stir together almond milk, yogurt, maple syrup and vanilla. Whisk in the chia seeds. Cover and refrigerate overnight. If you’re in a rush, less time will do — I’d recommend at least 3-4 hours. You’ll want to wait until you’re ready to serve the chia pudding before preparing your toppings.
- Toast your coconut — Preheat a sauté pan to medium heat. Add coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove the coconut flakes from the pan and allow to cool.
- Stir the chia seed pudding to make sure there aren’t any big clumps and then spoon into four serving dishes and top with banana slices, strawberries, blueberries, coconut flakes and cacao nibs, using a quarter of each topping for every serving.
- If you’re not planning to eat all four servings at one time. Simply leave the toppings and chia seed pudding in separate air-tight containers in the fridge until ready to serve. The chia seed pudding should last 4-5 days in the fridge so you can make a batch at the beginning of the week and have it for breakfast or a snack on multiple days.