Vanilla Chia Pudding with Banana and Coconut

I often get asked what I eat for breakfast. I have three go-to breakfast meals: Green smoothies (with either kale or spinach), gluten-free steel-cut oats and chia pudding. They are all easy to prepare and full of fiber and protein. Today, I am sharing my Vanilla Chia Pudding with Banana and Coconut.

Vanilla Chia Pudding with Banana and Coconut

I make this quite often with homemade non-dairy milk but you can also use store-bought almond or coconut milk, if you are pressured for time.

Vanilla Chia Pudding with Banana and Coconut
Serves 1
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Prep Time
5 min
Prep Time
5 min
  1. 2 tablespoon of raw chia seeds
  2. 1 cup of non-dairy milk (coconut milk or almond milk, preferable) **
  3. 1/2 teaspoon of cinnamon
  4. 1/4 teaspoon of vanilla
  5. 1 teaspoon of Organic Mushroom Matrix (optional)
  6. 1 medium banana
  7. 1 tablespoon of coconut flakes
  1. Place all the ingredients ( except for the banana and coconut) in a glass container. I like using Mason jars.
  2. Put in the fridge and allow to chill for 3-4 hours or overnight.
  3. Top with some sliced bananas and coconut flakes
** For homemade almond or hazelnut milk (optional)
  1. In a blender, combine 1 cup of raw organic almonds or hazelnuts (already soaked overnight) with 4 cups of filtered water, 1 teaspoon of vanilla extract, 2 dates and a pinch of salt.
  2. Blend all the ingredients for about 90 seconds, until creamy and smooth.
  3. Strain using a nut milk bag or cheesecloth.
  4. Transfer the milk to a glass container with a tight fitting lid, and refrigerate for up to 3 days.
Sunshine & Kale
Chia seeds are among the most nutritious foods on the planet. They are loaded with fiber, protein, Omega-3 fatty acids and various micronutrients.

Enjoy it!

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