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.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 12

Servings 1/2 cup chia pudding (5-6 breakfast bowls)

Calories 508kcal

Author Toni Dash

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