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.
Keyword breakfast bowl, chia pudding bowl
Prep Time 5minutes
Cook Time 12minutes
Servings 21/2 cup chia pudding (5-6 breakfast bowls)
Author Toni Dash
Ingredients for Roasted Banana Chia Pudding:
2cupsUnsweetened Vanilla Almond Milk
2Dates, pitted and cut into 4 pieces
ingredients for Breakfast Bowls:
Shredded Unsweetened Coconut(1/4 cup)
2Tangerines, peeled and segments separated
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.