Chia pudding is one of the EASIEST meal prep breakfasts you can make, and it’s loaded with plant-based omega-3s, protein, and fiber. While most chia pudding recipes call for a sweetener of some kind, this Whole30 breakfast uses all-natural sweetness! Ditch the sweetener and mash up a ripe banana instead, for a chia pudding that’s deliciously thick and creamy. Plus, the banana and coconut combo gives this breakfast an irresistible tropical flavor! Use vanilla bean to stick with Whole30, but otherwise you can substitute with vanilla extract.
Chia Pudding Mixture:
2 Tbsp chia seeds
1/2 – 2/3 cup milk of choice (depending on size of banana)
1 ripe banana
1 Tbsp unsweetened coconut shreds
1/4 tsp vanilla bean or powder
sprinkle of cinnamon
toasted coconut flakes
In a mixing bowl, mash banana.
Add mashed banana to a jar (or container of choice) with chia seeds, coconut sheds, vanilla, and milk of choice. Stir to combine.
Cover and refrigerate overnight.
Stir and add toppings of choice—I like to add banana slices, almond slivers and some toasted coconut flakes! Serve and enjoy cold!
*To toast coconut flakes at home:
Preheat oven (or toaster oven) to 325°F (190°C).
Spread coconut flakes on a baking sheet, toast for 3 minutes, stir, and toast 2-3 more minutes.
Make sure to watch while they toast because they’ll brown and burn quickly!
Serving: 1 chia pudding (without toppings)