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    Home » Breakfast » Roasted Banana Chia Pudding Breakfast Bowl

    LAST UPDATED: January 31, 2022 • FIRST PUBLISHED: February 17, 2016 By Toni Dash 17 Comments

    Roasted Banana Chia Pudding Breakfast Bowl

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    A breakfast bowl packed with protein is a delicious and healthy way to start any day. This chia pudding breakfast bowl recipe features roasted bananas, Mandarin oranges, coconut flakes, and slivered almonds for a little crunch. It’s a sweet and healthy, no sugar added, gluten-free breakfast that tastes like dessert!

    Roasted Banana Chia Pudding Breakfast Bowl

    I have a confession to make. I really struggle to expand our weekday breakfast options. I am not sure why lunch and dinner flow with so many ideas, and interchangeable choices at that, but breakfast feels like only a handful of foods are ‘appropriate’. A big part of that is a mindset I think. That thing in your brain that classifies foods by their normal meal and makes it feel weird to eat certain foods outside of designated genre.

    Wooden carved bowl with a Roasted Banana Chia Pudding Breakfast in it

    I will say I lived in Singapore for six months on a work assignment and that really catapulted me out of some of that thinking. We usually wouldn’t really eat much before starting the work day and then around 9 we’d head to a canteen a few floors up from our offices to have Hokkein Mee, a noodle dish with a savory broth, prawns, and chicken. It was filling to the senses and the stomach. It left me wondering why on earth we eat cereal for breakfast in the U.S.

    bowls with ingredients need to make Roasted Banana Chia Pudding breakfast bowls

    Similarly, I’ve traveled to Costa Rica multiple times and their ‘Tico’ (locals) breakfast is Gallo Pinto, a mix of black beans and rice with some spicy flavors. Rice and beans form a full protein and it’s all plant-based. I was in heaven eating it daily and even sought out a local recipe which I’ve shared here and make at home.

    an empty wooden carved bowl and ingredients to make a Roasted Banana Chia Pudding Breakfast Bowl

    How to Make a Healthy Breakfast Bowl:

    I’m feeling in a rut again. I have wanted to add more options to our morning repertoire that don’t take a ton of time to prepare, are loaded with protein and preferably plant-based.

    I was raised with protein=meat, which was the state of nutritional knowledge at the time. Since my family has been gluten-free I’ve always added chia seeds and hemp hulls/seeds to increase the protein and fiber in my gluten-free baked goods.

    They are small seeds with little flavor making them perfect to manipulate with other flavors.

    They provide some great options for adding to things like smoothies to amp up the protein too. Ideally, they would be my source of success for new healthy breakfast ideas.

    A Roasted Banana Chia Pudding Breakfast Bowl with layers of coconut, banana slices, orange segments, chia seeds and slivered almonds

    My other criteria on the breakfast front is no added sugar. I find that just jacks one’s ‘energy’ level up and then drops you off the side of a building on your head. Especially for kids in school; I want a steady delivery of energy and not from processed, sugary foods.

    Awhile ago I shared an Overnight Quinoa-Chia Chocolate Breakfast Pudding which was very popular. In a similar spirit I’ve made a Roasted Banana Chia Pudding Breakfast Bowl today.

    The chia pudding is a soft consistency like tapioca pudding but with no dairy AND no sugar added! ‘Yuck’ you may be thinking? Not so. I have a little trick to share. I’ve been roasting bananas for different recipes for years and the 12-minute process turns bananas into incredibly sweet fruits without being overly ripe tasting.

    Before mixing up the pudding I processed some Unsweetened Almond Milk with a roasted banana and two pitted dates in the blender. You can use oat milk too for a dairy-free option.

    This creates a smooth, naturally-sweet milk to add to the chia seeds. The pudding has a wonderful banana flavor and creamy texture; perfect for a breakfast bowl to layer toppings on for a vibrant start to any day!

    Roasted Banana Chia Pudding Breakfast Bowl surrounded by some of the fresh ingredients used to make it
    Roasted Banana Chia Pudding Breakfast Bowl

    Roasted Banana Chia Pudding Breakfast Bowl

    These breakfast bowls are a great source of protein and fiber, with a tapioca pudding consistency making it feel like a treat! They are dairy-free with no sugar added and are wonderfully sweet with roasted bananas and dates! Gluten-free too. The pudding is quick to assemble but must chill to become creamy and thick; a minimum of 2 hours, preferably overnight.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Servings: 2 1/2 cup chia pudding (5-6 breakfast bowls)
    Calories: 508kcal
    Author: Toni Dash
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    Ingredients

    Ingredients for Roasted Banana Chia Pudding:

    • 1 large Banana
    • 2 cups Unsweetened Vanilla Almond Milk
    • 2 Dates , pitted and cut into 4 pieces
    • 1/3 cup Chia Seeds

    ingredients for Breakfast Bowls:

    • Shredded Unsweetened Coconut (1/4 cup)
    • 2 Tangerines , peeled and segments separated
    • 1 Banana , sliced
    • 2 tablespoons Hemp Hulls/Seeds
    • ¼ cup Sliced Almonds

    Instructions

    Instructions for Roasted Banana Chia Pudding:

    • Preheat the oven to 350 degrees. Place the banana on a small baking sheet, peel intact, and put in the preheated oven for 12 minutes. The banana will turn black and may begin to seep slightly. Remove from oven.
    • Peel the banana and add the fruit to a blender with the almond milk and dates. Puree until fully combined and smooth. Pour into a bowl or refrigerator-safe food storage container and mix in the chia seeds. Close with a lid or plastic wrap and refrigerate until thickened, preferably overnight.

    Assembling Breakfast Bowls:

    • In a serving bowl add ½ cup pudding and top with shredded unsweetened coconut, tangerine segments, banana slices, hemp seeds and sliced almonds.

    Nutrition

    Calories: 508kcal | Carbohydrates: 60g | Protein: 16g | Fat: 25g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 332mg | Potassium: 824mg | Fiber: 17g | Sugar: 28g | Vitamin A: 755IU | Vitamin C: 34.2mg | Calcium: 568mg | Iron: 5.2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    A Roasted Banana Chia Pudding Breakfast Bowl next to a container of Silk almond milk

    This is post is sponsored by Silk. The opinions are my mine.

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Nina says

      September 10, 2017 at 7:43 pm

      5 stars
      A great way to start the day!

      Reply
    2. debbie says

      April 23, 2016 at 2:11 am

      This sounds amazing and I’ve made it for the family. And they loved it. Thanks for the idea 🙂

      Reply
    3. Lynn | The Road to Honey says

      April 12, 2016 at 5:29 am

      I’m with you. . .I wonder why cereal is deemed as the standard for breakfast. It just doesn’t work for me and I usually find my blood sugar in a sense of turmoil the rest of the day if I start the day off with a bowl full of carbs. This Chia Pudding Bowl is perfection (I really should get on the chia pudding bandwagon) and I love how you can switch it up and keep breakfast exciting by subbing in different fruit and nuts

      Reply
    4. Bethany @ athletic avocado says

      April 12, 2016 at 4:59 am

      Chia pudding is a great healthy and filling option for breakfast! This version looks amazing with the roasted banana and all the tasty toppings!

      Reply
    5. Lisa Thompson says

      February 20, 2016 at 6:26 pm

      When I read the title I was a little unsure about this recipe, but after reading your thoughts on roasted bananas, it actually sounds delicious! I bet my twins would love this!

      Reply
    6. Rosey says

      February 18, 2016 at 7:49 pm

      What a great sounding tasty treat. I love that you use the banana too cuz that’s my fave.

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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