Hey there strong people!
Coming at you with another chia pudding recipe! This one is Whole30 compliant which means it uses no natural or artificial sweeteners (aka honey or maple syrup). The sweetness here comes from the mashed banana and any other fruit you use when serving! A great egg-free breakfast idea. The actual pudding recipe requires some precision but when you go to eat it up, get creative with the toppings!
Here are some ideas:
Fruit-blueberries, blackberries, raspberries, mango, pineapple, strawberries, kiwi, peaches, AND SO ON….
Nuts + Seeds-almonds, pecans, walnuts, cashews, sunflower seeds, pumpkin seeds, macadamia nuts…
Spices-cinnamon, pumpkin spice, coarse sea salt, nutmeg, all spice…
Misc.-Cacao nibs, shredded unsweetened coconut flakes, dried sugar-free fruit…
Too many to list! Enjoy!
Whole30 Chia Pudding
Ingredients
- 1 small ripe banana
- 1 cup of coconut milk
- 1/4 cup chia seeds
- Toppings of choice shredded unsweetened coconut, cacao nibs, almonds, etc.
Instructions
- In a jar, mash 1 small ripe banana or half of a large banana.
- Add coconut milk
- Add chia seeds. Mix well.
- Put the top on the jar and place in the refrigerator overnight or at least for 2 hours. Once the pudding is thick, it’s ready to eat.
- Portion the pudding out (makes about 2 small portions) or eat it right out of the jar after you add some fun toppings!
