Generally speaking, I’ll admit that my diet isn’t exactly the most balanced or healthy, but when I am feeling “healthy” my go-to super breakfast meal is chocolate banana chia pudding. After reading different chia pudding recipes, I was inspired to create my own. I have been using this recipe for quite some time and have made some modifications along the way. I like to make this the night before or at least a few hours in advance of eating it to allow the ingredients to thicken into a pudding consistency. It might be worth noting that I’m not very skilled in the kitchen, but this is surely a foolproof recipe that only costs a fraction of what you would pay for a “super bowl” elsewhere! What I also love about this recipe is that it’s SUPER easy, requires minimal prep and is jam-packed with yummy goodness!
Disclaimer: This is just a recipe that I like to use for my breakfast. If you count calories or are more conscious of your intake, please modify the recipe to your liking.
What you’ll need…
- 2 tablespoons chia seeds (mine is mixed with hemp hearts and sliced almonds)
- ½ teaspoon of pure cocoa powder (you can omit if you prefer the recipe without the chocolate flavour)
- 2 tablespoons of plain yogurt
- 1 banana, sliced or mushed
- ¾ – 1 cup of almond milk
- 1 container
Other optional ingredients…
- A few pecans
- Handful of dried cranberries (or other dried fruit)
- 1 tablespoon finely milled flaxseeds
- 2 strawberries, thinly sliced
- Drizzle of honey
To start, unpeel your banana and either slice or mush them into a small bowl/container. The banana serves as a sweet base and helps to thicken the pudding. The almond milk and yogurt that I use is usually unsweetened so the banana helps to add natural sweetness to the pudding.
TIP: If you’re like me and like to leave your fruits sitting around your kitchen far too long that your bananas turn brown, you can actually slice your bananas in advance and put them in the freezer. This makes it really convenient to just grab a few slices of banana whenever you’re looking to use them for this recipe and more. If I’m freezing my bananas, I cut them into generous chunks WITH the skin. You should also let them thaw out for a bit before not only because the freezer burn IS REAL but also because the peels come off much easier when they’re a little soft.
Since I had the chopping board out already, I went ahead and sliced up my optional ingredients.
Next, you can add the yogurt, cocoa powder and the chia seeds to your mushed/sliced bananas. I find it’s easier to mix when I add my solids/powders before adding the liquids/milk.
Once you’ve added your powders and other solids, add the almond milk (or your other milk substitute). If you add the powder/seeds after the liquids, they tend to float on top and take longer to mix the ingredients.
Mix the ingredients until most of the cocoa powder has dissolved into a frothy texture. Stir, stir, stir!
By now your pudding should look a little denser, but if you want it thicker you can add either more yogurt or even quick oats. Just be mindful that the chia seeds expand overnight or after a few hours so it will thicken even on it’s own. I like to add more optional ingredients to my pudding to make it more enjoyable! I dust on my flaxseeds in the center and place the thinly sliced strawberries around it. I crush some pecans, add my dried cranberries (fruit) and if I’m feeling extra fancy, I’ll top it off with a light drizzle of honey.
Close the lid and pop the concoction in the fridge, and it will be ready to eat in a few hours or the next morning! Try this out and let me know how you like it or how you’ve customized this easy recipe to your own liking – I’d love to hear it!