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Looking for an easy breakfast that is easy and delicious? Try out this raspberry chia pudding with coconut and caramelized banana slices. Make sure to leave a few hours for the chia to set.
Raspberry chia pudding
This delicious and healthy breakfast doesn’t take long to make but you do have to leave it for a few hours so the chia seeds can expand and take in all the moisture. That will create this raspberry chia pudding.
When I first tasted a chia pudding I was rather underwhelmed. I thought it was bland, tasteless and I really didn’t get why it was such a big thing.
It needs a bit of work
Now since that time I have come to appreciate chia a whole lot more. As it turns out; you do need to add some flavor to those magical seeds. Without that, it will always be unappealing. Chia itself doesn’t have a lot of flavor and those little seeds also need a bit of time to be able to soak up moisture and flavor. In this particular case I added raspberries, coconut and vanilla to get the process started. Stirred through the chia seeds and placed it in the fridge overnight.
In general chia needs a few hours to soak up. You can speed up the process by adding the chia to the blender, but I don’t like the structure change if I do.
Caramelized bananas
Once the chia pudding is set, it’s time to add another flavor bomb. In this case I went with caramelized bananas. So so good! I love a good banana and you could just use the plain banana slices, but caramelizing it in a bit of coconut oil just increases the flavor a lot!
Depending on how ripe your bananas are, make sure to not turn up the heat too high. The riper they are the easier they burn. It is also a great way to make green(er) bananas edible. They will sweeten in the process.
Once you caramelized the bananas you serve them on top of the raspberry chia pudding and add grated coconut and chia seeds.
Want to try other chia recipes?
Raspberry chia pudding
Ingredients
- 250 ml coconut milk
- 125 ml water
- 125 gr fresh raspberries
- 100 gr chia seeds
- 2 tsp vanille extract or vanille seeds
- 1/4 tsp sea salt
For the topping:
- 2 tbsp coconut oil
- 3 medium bananas sliced
- cinnamon
- grated coconut
- chia seeds
How to make the raspberry chia pudding
- Place the coconut milk, water and the raspberries in a blender and turn until smooth. Place in a bowl and add the chia, vanilla and the salt. Place in the fridge and leave for a few hours or overnight.
- Stir and divide over 4 bowls
- Bake the banana slices in the coconut oil until brown, turn carefully and bake on the other side. Add to your bowl and sprinkle with cinnamon, coconut and chia seeds.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
