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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.
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


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 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.


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