This banana split chia pudding is like having dessert for breakfast! It’s made with coconut yoghurt, so you’re getting a good amount of protein along with all the fun toppings: bananas, blueberries, a Medjool date, and granola!
Ingredients
240 ml
unsweetened almond milk
100 g
coconut yoghurt
1 tbsp
maple syrup
1/2 tsp
vanilla extract
4 tbsp
chia seeds
2
bananas, sliced into half
50 g
blueberries
2 tbsp
coconut yoghurt
1
Medjool date, unpitted
2 tbsp
unsweetened granola or nuts
How to make
1
Stir together almond milk, yoghurt, maple syrup and vanilla. Whisk in the chia seeds. Cover and refrigerate overnight.
2
Remove chia pudding from the fridge and stir to ensure there aren’t any big clumps, and then spoon it into two serving dishes.
3
Slice the bananas in half ad place them on two plates. Add a spoonful of coconut yoghurt, two big spoons of chia pudding, and a handful of blueberries. Top it off with slices of Medjool date and granola (if using).
4
Tip: If you’re not planning to eat both servings simultaneously, leave the toppings and chia seed pudding in separate air-tight containers until ready to serve. The chia seed pudding should last 4-5 days in the refrigerator, so you can make a batch at the beginning of the week and have it for breakfast or a snack on multiple days.
calories:
410 (21%)
fat:
13g (16%)
saturates:
2g (9%)
sugars:
12g (24%)
salt:
2mg (0%)
protein:
10g (17%)
carbs:
48g (96%)
fibre:
11g (37%)
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