I owe chia pudding an apology. Two years ago I tried it, hated it and bashed it right here in this very same space. Luckily, one food mantra I’ve always adhered to is, “always give it another chance.” To this day I will still take a bite of foods that I haven’t liked since childhood to see if somehow my taste buds have evolved or changed. (Minus raw onion and garlic. I’m clear on those two!) This is how I’ve come to tolerate capers after years of being a caper hater and most recently overcame my disdain for chia pudding.
I was kind of forced into trying chia pudding again when I started Whole30. Once I realized that eggs were going to be a no go for me as a regular breakfast option, I started seeking out other ideas. A quick Pinterest search yielded a lot of paleo oatmeal and chia pudding results. I’m still too terrified to try paleo oatmeal (anyone? thoughts?) but I did decide that chia pudding was enough like my beloved overnight oats to give another shot.
On day 3 of Whole30 I went to ALDI to stock up on Whole30 supplies (they have great prices on things like nuts and seeds, fruit and other pantry staples). I have been making my own almond milk since starting Whole30 and I credit that to GREATLY improving the taste and texture of my chia pudding. I’m going to post a recipe and video tutorial for you in the coming days on almond milk.
Most chia pudding recipes call for added sweetener like maple syrup or honey but since those things are a no go on Whole30, I used the same method I do with my oatmeal to naturally sweeten it, mashed banana! Into the bowl went half of a mashed banana, almond milk, chia seeds, cinnamon and a sprinkle of salt.
I make it at night before bed and let it sit overnight. In the morning the mixture is set and then it’s time to get creative with the toppings.
I’ve been loving fresh berries, sliced banana, almond or sunflower butter, shredded coconut and cacao nibs. I can honestly say that I have totally changed my opinion on chia pudding and it’s now become my go-to Whole30 approved breakfast…and I will most definitely be eating it after Whole30 too! This breakfast keeps me satisfied until lunch time rolls around. I did the calorie count for the recipe and with the toppings added, it comes in around 400-450 calories, which is just where I like to be for breakfast.
Here’s the recipe!
Banana Chia Pudding
(Recipe created by Jen DeCurtins, Peanut Butter Runner)
1/2 medium banana, mashed
1/2 cup unsweetened almond milk
Ground cinnamon, to taste (I just give it a good shake)
Pinch of salt
3 tablespoons chia seeds
Almond or sunflower seed butter
Unsweetened shredded coconut
In a small bowl, mix together mashed banana, almond milk, cinnamon and salt until the banana is well combined. Add chia seeds and stir. Cover and let sit in fridge overnight. In the morning, add toppings of choice and enjoy!
Yield: 1 serving