Bananas Foster Chia Pudding [Video]

This Bananas Foster Chia Pudding is the perfect make-ahead chia seed pudding recipe! It is a delicious egg-free breakfast option that everybody will love, and the Bananas Foster topping is one of my all-time favorites!

Bananas Foster Chia Pudding

Bananas Foster Chia Pudding

Life sometimes gets busy. Right now, life for me is super super busy. Have you noticed I’ve been blogging less the past few weeks? Don’t worry, it’s about to pick back up! I’m finishing up the school year with my students, then off to embark on my new journey (you can read about that here). So, with the twenty million tasks I’ve set for myself in these busy few weeks, I’ve also set myself on a mission to make some delicious nutrient-packed snacks and breakfasts that have a fun twist to them

Now, I’m currently all about exploring egg-free breakfasts. Not because I’m not eating eggs, but because sometimes you just want to switch things up a bit!

Bananas Foster Chia Pudding ingredients

This chia pudding is packed with omegas, nutrients, and potassium, while also throwing in the delicious flavors of decadent bananas foster. I seriously love bananas foster. All this is missing is the vanilla ice cream, but I promise you won’t miss it! When we were in Jamaica one of the desserts was a bananas foster bar which sparked my current obsession. It’s just so good!

Chia Seed Pudding Recipe

Bananas Foster Chia Pudding

It’s as simple as throw it in a jar and leave it overnight. Then boom! It’s ready to devour. Love me some simple, healthy, and quick snacks!

How to make chia pudding

Bananas Foster Chia Pudding

Watch the video: 

Bananas Foster Chia Pudding

5.0 rating
1 reviews

Bananas Foster Chia Pudding


Yields 2
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes



Author: Lexi

Ingredients

Directions

  • In a tupperware, place chia seeds, coconut milk, and sweetener. Mix until combined.
  • Place tupperware into refrigerator for at minimum 3-5 hours or overnight
  • Once ready to assemble, remove chia pudding from the refrigerator and taste- adjust sweetener as desired
  • In a skillet heat butter until melted
  • Add in sugar and whisk until combined
  • Add in vanilla and sliced bananas
  • Let cook for 2-4 minutes, mixing gently occasionally
  • Add in optional rum and walnuts
  • Let cook for an additional 3-4 minutes
  • Remove and let cool for 5 minutes
  • Layer bananas foster topping with chia seed pudding in a bowl, mug, or cup and enjoy!

  • Nutrition

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    This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own. My sponsors help make LCK possible!

    Have you tried chia pudding? What flavor combination would you like to see next?

    20 comments
    June 11, 2015

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    20 Responses

    1. I’ve never tried chia pudding before, but this looks amazing, especially the bananas. Can’t wait to try this this summer! And btw, congrats on deciding to take on the blog full-time. Super exciting!

      1. Hi Lorry,
        For vegan, sub favorite butter alternative. For more dairy-free, Ghee is a good substitution if you cannot fully handle dairy. It is clarified butter with hardly any dairy left in it.

        1. I’m guessing coconut oil would work and depending on the brand you buy, may add a faint coconut flavor. Sounds good to me!! 🙂

    2. I love raw cacao/nut buttet chia pudding. I make it with fresh homemade cashew milk and I put it in my vita mix. Overnight it comes out like a chocolate mousse, absolutely delicious

      1. We’re working on adding them but in the mean time use any free online calorie calculator to enter the recipe into, like myfitnesspal!

    3. This was absolutely delicious! I usually hate chia pudding, but desperately want to like it because of the health benefits. It must have been the ratio you used because the texture is wonderful! The topping of course, is out of this world!

      5.0 rating

    4. Could you use Monk sugar or stevia in place of the coconut sugar? If so, about how much? This looks so yummy

    5. Do the coconut milk and sugar make it taste super coconut-like? I hate coconut unfortunately so if so, any replacement suggestions?

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    Author: Lexi

    Ingredients

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