We love dessert. And we’d eat it with every meal if it, you know, was an okay and healthy thing to do. But typically we save our sweet eating until dinner — or special events. BUT, with a Banana Chia Pudding recipe like this one? Well, yep, we say have dessert for breakfast!
This Banana Chia Pudding recipe comes from Doonya general manger May-Mei Lee. (If you haven’t tried or heard of Doonya yet, give it a look-see here because it’s a fabulously fun dance-inspired workout.) Made with all-natural sugars and rich in omega–3 fatty acids, fiber and protein, this is a sweet treat you can feel really good about.
Dessert for Breakfast: Banana Chia Pudding
One of our favorite desserts of all time is banana pudding. The layers of pudding, vanilla wafers and bananas meld together in a melt-in your mouth magic moment. It’s delicious, of course, but not something we dream about eating for breakfast. But our Banana Chia Pudding is one that you can.
You may have heard of chia seeds. Chia pets, anyone? Yep, same thing. Only now it’s a hip, new superfood. It is rich in omega-3 fatty acids, fiber and protein. We love it because when you place the seeds in liquid, it absorbs that liquid and creates a creamy, gelatinous mixture, which happens to be a great substitute for the usual boxed pudding.
- 1 banana
- 1 c of milk
- ¼ c of chia seeds
- 1 tbsp honey
- 1 c of Oatmeal Square or shredded wheat cereal
- Pour the chia seeds into a medium-sized bowl. Add the milk (try coconut, almond or soy) over it, then the honey. Stir to mix together. Let it sit in the fridge for 2 to 3 hours until it has thickened. Once ready, give it a stir to make the consistency uniform.
- Slice the banana. Line two small bowls or cups each with one fourth of the slices. Use half the cereal over it to cover the banana slices. Next, spoon one fourth of the pudding into each bowl. Repeat with the remaining ingredients.
- Allow to sit for 1 to 2 hours if you’d like to soften the cereal. Otherwise, dig in!
So, if we call breakfast for dinner “brinner,” then we should call dessert for breakfast “dessfast,” right? Hmmm … not nearly as catchy — but even more delicious! —Jenn