Banana Coconut Overnight Chia Pudding.

We’ve been making this for a few months now in our house, but I’m just now getting it photographed and ready to share with you.  Chia pudding is not a new thing (although to you it might be!), but what I am most excited about is the ridiculously easy way I’ve been making it. 

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Chia seeds have been a food trend for a couple of years now.  They are high in fiber, omega-3’s, and they are a great source of antioxidants – just to name a few of their many health benefits.  For a tiny seed, they pack a big punch!  We sprinkle them in oatmeal, add them to homemade granola bars, and use them as egg substitutes sometimes in vegan baking.  And now, we eat them for breakfast.

Banana Coconut Overnight Chia Pudding

by Emily Malone

Prep Time: 5 minutes

Cook Time: overnight

Ingredients (4-6 servings)

  • 1 bag Trader Joe’s chia seeds (5.3oz/150g)
  • 1 box Trader Joe’s unsweetened coconut milk (32oz/1qt)
  • 1-2 tablespoons maple syrup
  • 1-2 cups shredded coconut
  • 3-4 medium bananas

Instructions

Here is where the real magic of this “recipe” happens.  I am going to apologize up front for my international and non-Trader-Joe-accessible readers.  But you can replicate the same thing using the measurements from the TJ’s packaging!  And for my fellow TJ-addicted friends, here we go…

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You add one bag of chia seeds and one box of unsweetened coconut milk to your TJ’s shopping cart.  On Friday night, while your husband/friend/cat is doing the dishes after dinner, you prep breakfast for the next morning.  Dump the entire bag of chia seeds into the storage container where you’ll keep the pudding until ready.

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Then shake and pour the entire box of coconut milk in too.

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Cover and shake rapidly for several seconds until well mixed.  Aaaaaaaand – that’s it. 

YOU GUYS – it is the perfect ratio for mixing into the most deeeeelicious breakfast pudding.  No measuring cups and no thinking required.  Open and pour – doesn’t get easier than that.  You are as excited about this as I am, right?

Leave it on the counter for about an hour before refrigerating. I’ve found that this helps for best absorption rather than refrigerating right away.  Stick it into the fridge overnight and pull it out the following morning. It should be much thicker and more gel-like now, as the seeds will have absorbed much of the liquid and will look wet and puffy.

Now it’s time for the mix-in’s…

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Stir in the maple syrup (sweeten to your preference!).  You can decide how to serve it to your breakfast companions. I prefer to slice one banana into each individual bowl and then pour the chia pudding overtop.

Then I sprinkle each bowl with shredded coconut and mix it all up, before finally adding some extra coconut flakes to the top.

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But you can also just add the bananas and coconut to the whole big mixture and combine before serving – up to you! If you are eating it all right away, this is probably easiest. If not, I prefer to add bananas and coconut just before serving (so they aren’t too soggy).  If you prefer to add more of a crunch, I highly recommend some honey roasted sliced almonds – so good!

If you’ve never had anything like this before, you might be thrown off by the texture (a bit, gummy maybe?) but give it a chance.  It’s a great cold breakfast alternative to something more sugary and carb-heavy like granola or cereal.  And honestly after a long winter I am so over oatmeal.  This is refreshing and keeps me full all morning (all that soluble fiber!). 

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We’ve been eating this at least once a week for the past few weeks, and Cullen literally cannot get enough.  Breakfast is his best meal of the day, but I’m still shocked at how much he likes it.  And he has this really adorable way of asking for it where he calls it “chia puuuh’din” – too much, I tell ya. 

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So simple, so tasty.  As always, enjoy. 

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