This banana split chia pudding is like having dessert for breakfast. It’s made with Greek yogurt so you’re getting a good amount of protein along with all the fun toppings: bananas, berries and cacao nibs!
- 1 cup unsweetened vanilla Almond Breeze almond milk
- 1/2 cup plain Greek yogurt (I used 2%)
- 1 1/2 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
- 2 Tablespoons cacao nibs
- 1/4 cup unsweetened coconut flakes, toasted (optional)
- 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 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.
- Remove chia pudding from the fridge and stir to make sure there aren’t any big clumps and then spoon into two serving dishes. Top with banana slices, strawberries, blueberries, coconut flakes (if using) and cacao nibs, dividing the toppings between each bowl.
- If you’re not planning to eat both 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.
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Serving Size: 1/2 of recipe (without coconut)
- Calories: 353
- Sugar: 25g
- Sodium: 118mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 47g
- Fiber: 14g
- Protein: 12g
Keywords: banana split chia pudding