Banana Split Chia Pudding

Enjoy dessert for breakfast with this banana split chia pudding. Greek yogurt provides protein, along with bananas, berries, and cacao nibs.  

I love chia seed pudding, as you know. I missed it for a few months, but it's back and stronger! My weekly meal planning has included creating a big quantity of chia pudding to snack on all week.  

Banana split chia pudding is simple! I made my basic chia seed pudding, added Greek yogurt, and added colorful toppings inspired by a banana split ice cream.  

Berry and bananas, obviously. For added flair, I added cacao nibs. No banana split is complete without chocolate.  

Mix almond milk, yogurt, maple syrup, and vanilla. Mix chia seeds. Cover and chill overnight. I propose 3-4 hours if you're in a hurry. Wait to top the chia pudding until you're ready to serve.  

Toast coconut: Heat a sauté pan on medium. Add coconut flakes and stir regularly till golden (1-3 minutes). Remove coconut flakes from pan and cool.  

Remove chia pudding from the fridge, mix to avoid clumps, and spoon into two serving bowls. Divide banana slices, strawberries, blueberries, coconut flakes, and cacao nibs between bowls.  

If you won't finish both servings. Keep the toppings and chia seed pudding in airtight containers in the fridge until serving.   

Start the week with a pot of chia seed pudding, which should keep 4-5 days in the fridge. Enjoy it for breakfast or a snack.  

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