Chia Seed Banana Breakfast Pudding

Chia Seed Banana Breakfast Pudding

 Chia Seed Banana Breakfast Pudding

Chia seeds are extremely nutritious and filling. You wouldn’t think these tiny seeds pack this much power, but they do. I take 5 minutes to prepare the pudding the night before and let it thicken overnight in the fridge. Breakfast is ready straight out of the fridge, all I have to do is put the pudding in a bowl and eat!

I started with a nice and ripe banana. The darker, the better. This is the only sweetener for the pudding.

Chia seed banana breakfast pudding

I mashed the banana in a large bowl until it was mushy enough to stir.

Chia seed banana breakfast pudding

I added a whole can of full fat coconut milk, 1/2 teaspoon cinnamon, 1/2 teaspoon salt and a teaspoon of vanilla

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I then added a 1/4 cup of chia seeds.

Chia seed banana breakfast pudding

I stirred up the goodness, covered and put in the fridge overnight to thicken.

Chia seed banana breakfast pudding

The morning after all you have to do is to grab the bowl out of the fridge an dig in. The breakfast pudding tastes great topped with nuts and apples.

Chia Seed Banana Breakfast Pudding

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 260 Calories from Fat 239.4
% Daily Value*
Total Fat 26.6g 41%
Saturated Fat 15.8g 79%
Trans Fat g
Cholesterol 0mg 0%
Sodium 240mg 10%
Total Carbohydrate 17.4g 6%
Dietary Fiber 7g 28%
Sugars 5.3g
Protein 4.1g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Chia Seed Banana Breakfast Pudding
Serves 4
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Ingredients
  1. 1 Can Coconut Milk full fat
  2. 1 Medium or small size banana, ripe
  3. 1/2 tsp Cinnamon
  4. 1/2 tsp Salt
  5. 1 tsp Vanilla Extract
  6. 1/4 cup Chia Seeds
Instructions
  1. In a medium size bowl mash the banana until soft enough to stir.
  2. Add the remainder of the ingredients and stir until combined.
  3. Cover and put in the fridge overnight (or at least 2 hours)
  4. Enjoy!
Low Carb, High Fat Recipes http://lowcarbhighfatrecipes.com/

25 comments

    • Vala Vincent says:

      The banana main purpose is a sweetener. I haven’t tried adding avocado to the pudding, but I can imagine it being really good with a nice ripe one and a little bit of your sweetener of your choice.

    • sophie says:

      of course it’d work!

      that’s what I did – I used 1/4-1/2 avocado and sweetened it with stevia.

      erythritol/xylitol can also be used…

  1. carl says:

    This is a new recipe, which I will be trying. I have experimented with chia seeds and have experienced the benefits but I am still trying to figure out how to get rid of that gritty texture. any ideas?

  2. TC says:

    I know chia seeds are good for you but the nutritional information shows that nearly all the calories are fat calories. How does that work?

  3. Alison McArd says:

    I love the taste but my result was more of a thick soup rather than a pudding consistency. Was this because I used light coconut milk? Could I use a different fruit as the sweetener?

    • Sandra says:

      I was also surprised at how thick it turned out (almost spreadable, like whipped butter). Is there a solution for this?

      • Vala Vincent says:

        You can reduce the chia seeds, or you can substitute the coconut milk with almond milk, or even coconut milk from the drinking isle. There is less saturated fat in those which will mean it won’t solidify as much in the fridge.

    • Vala Vincent says:

      Mine does come out fairly thick too, you can try to use less of the chia seeds, or a less saturated coconut milk like the one from the drinking isle, or even almond milk. Yes you can use whatever fruit you like as a sweetener. Bananas are a favorite at my house so they are my sweetener of choice. You can also skip the fruit if you want less carbs and go with stevia instead.

  4. Bethany Briggs says:

    So my family has only recently switched to a LCHF diet and breakfast is my biggest concern. Being in college I need fast and portable breakfast. How might I stiffen this to hold a shape, like a sphere mold, so I can take it to class with me or eat it on the go without having to carry around a bowl and spoon??

    • Deuce says:

      I make chia pudding into mason jars (8 oz size) and have a small portable spoon that breaks down into 2 pieces (camping isle of a major store). It helps when I need to grab and go (like for jury duty the other day).

  5. kk rousseau says:

    This sounds delicious but not LCHF to me. How many carbs do you account for per day when you refer to “low carb high fat?” I count 22-50 g/day, depending, but no more. One extra ripe banana would account for an entire day’s carb allowance. How are you factoring your ratios? Curious.

      • Deuce says:

        KK, you’re still correct. The nutritional values are PER serving. I also try to keep between 20 – 30 grams of carbs per day so I had to recalculate this for myself. The banana has 30 g (7.5 each serving) by itself and the chia seeds have 20 g (5 each serving) by itself. For me, that’s all I allow for either lunch or dinner for the entire meal. I tend to make mine with a low carb sweetener or if I am making myself a treat, only a Tbsp of honey which has 17 g of carbs total.

  6. Jessica says:

    I made this last night, didn’t have coconut milk so used coconut cream and added half a cup of water.
    Had it this morning for breakfast with some fresh strawberries and it was delicious!

  7. Chantelle says:

    Great recipe! We gobbled it up for breakfast and the kids requested it for in their lunch tomorrow! It is perfect, except I found it way too salty! I will omit the salt all together and see what that is like!

    Thanks!

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