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Banana Chia Pudding

This is the best banana chia pudding you will ever made! Creamy, satiating chia pudding is layered with caramelized bananas and almond butter "caramel" to create a breakfast that tastes almost like the popular dessert, Banana Fosters! Simply mix, chill, and enjoy!
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Prep Time 15 minutes
Total Time 2 hours
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2

Ingredients
  

Chia pudding

  • 6 tbsp chia seeds
  • 1 1/2 cups creamy milk, of choice *I use cashew milk
  • 2 tbsp maple syrup, honey, or monk fruit for sugar-free *More if you'd like but keep in mind the caramel & bananas add sweetness.
  • 1/3 cup thick coconut yogurt or greek yogurt
  • 1 1/2 tsp vanilla extract & good pinch of sea salt

"caramel"

  • 1/4 cup almond butter, cashew butter, or sunflower butter for nut-free
  • 1/4 cup plant-based milk
  • 2 tbsp maple syrup
  • good pinch of sea salt

Caramelized Bananas

  • 2 small ripe bananas
  • 1 tsp coconut oil
  • 1 1/4 tsp cinnamon

Toppings

  • chopped pecans
  • extra dollop of coconut yogurt, greek yogurt, or coconut whip

Instructions
 

  • Note: I like to use smaller containers, but if you only have larger ones, it may not fill your jars! That's okay!

Chia pudding

  • In a large mixing bowl, combine all of the chia pudding ingredients. Whisk well until combined and no large clumps remain. Place the bowl in the fridge for 30 minutes or so, to firm up a little while you make the bananas and caramel.

Bananas

  • Heat a fry pan over medium heat. Slice the ripe bananas into coins.
  • Place the banana coins onto the pan. Sprinkle the cinnamon over top of the bananas. Let them cook until they start to brown, then flip the coins. Let them cook a few minutes on the other side until caramelized. Then remove from the heat.

"caramel"

  • I like to use a small blender to blend the caramel together, as it creates a creamier consistency and prevents clumping. Simply add everything to the blender and blend until smooth. Taste the mixture. If it's too thick, and you want it sweeter, add another tsp or so of maple syrup and/or milk until it reaches your desired consistency.

Assemble the jars

  • Add the chilled chia pudding to the bottom of each jar, filling them 3/4 of the way up. Then add half of the "caramel" to the top of each. Add the bananas on top (I like to do half caramelized bananas and half raw, sliced bananas). Place back in the fridge for 2 hours or so to allow the chia seeds to fully hydrate.
  • When ready to eat, you can top it with an extra dollop of yogurt or coconut whip and enjoy!

Video

Notes

Note on caramelizing the bananas:
  • To meal prep: I would just sprinkle raw, sliced bananas with a little cinnamon sugar and then top the pudding with them. If you leave the caramelized bananas on the pudding in the fridge overnight, it may become a watery, mushy mess :(
You don't have to caramelize the bananas if you're short on time, this pudding is still delicious with raw banana! I actually like to use a mix of both. I will caramelize half of the banana to get that banana fosters flavor, but will also add the other half of the banana to the pudding sliced, raw. I like the texture of it this way, better!
Keyword banana chia pudding, banana fosters, chia pudding, chia seeds, fiber, Healthy Breakfast, healthy breakfast meal prep, healthy vegan breakfast, paleo banana fosters, paleo breakfast, sweet breakfast