This is actually something that I’ve wanted to make for a long time. Almost two years in fact. When I first heard the concept of chia pudding, I was talking to a member of my gym regarding her epilepsy. We were chatting about the steps I was taking to treat or at the very least, alleviate my epilepsy symptoms. We had gotten on the subject of fish oil and the positive effect omega 3 fatty acids can have on neurological disorders when she asked if I had ever tried or made chia pudding.
At the time I hadn’t heard of it and I wasn’t that familiar with chia seeds in general. Turns out, chia seeds are fairly high in omega-3 fatty acids so I decided right then and there to give this pudding a try. She told me how easy it was to make, all you really need to do is soak the chia seeds overnight and they get this amazing gelatinous texture around them almost like the tapioca balls in a boba tea. Immediately, I already wanted to soak the chia seeds in full fat coconut milk to maximize the neurological benefits of this snack. Finally, Suzanne came up with and perfected a very tasty recipe for this amazing pudding that I’m pleased to share with you. It really is one of the more easy recipes to make and it will be ready for you when you wake up in the morning perfect for breakfast.
- 2 ripe bananas, mashed
- 1 can full fat coconut milk
- 1 tbsp vanilla
- 1/4 cup + 2 tbs chia seeds
- 1/4 tsp ground cinnamon
- Add bananas to a blender or food processor and blend until smooth.
- Add banana puree, coconut milk, cinnamon, vanilla & chia seeds to a small mixing bowl and combine well.
- Cover and let set in the refrigerator overnight.
- Serve and enjoy!
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