I have to admit that I was pretty skeptical about chia seeds. My mom made a chia seed pudding, and it was not something I enjoyed, but these breakfast bowls are delicious. The mashed banana adds its own natural sweetness, as well as a thickness to the breakfast bowl; you won’t even need to add a sweetener. The addition of vanilla extract provides a rich flavor and maximizes the vanilla from the unsweetened vanilla almond milk. The chia seeds are high in protein, fiber, omega-3, calcium, potassium and iron (see more here from the Cleveland Clinic). This Chia Seed Breakfast Bowl is especially great because you can make it the night before, literally roll out of bed and viola! breakfast is served. Add fresh fruit and nuts and enjoy a tasty and satisfying breakfast!
Ingredients (makes 2 bowls).
- 2 medium ripe bananas
- 1 c unsweetened vanilla almond milk (like Silk)
- 2 T chia seeds
- 1/2 t vanilla extract
- Dash of cinnamon
- Fruit for topping, such as one small peach and blackberries (optional)
- Nuts for topping, such as hazelnuts (optional)
NOTE: you can really use any sort of toppings here. Any nuts, fruit (fresh or dried), chocolate, shredded coconut, granola, or whatever you enjoy the most would work great.
- Mash bananas in a bowl.
- Stir in chia seeds to banana mixture. Mix in almond milk, vanilla and cinnamon.
- Cover and refrigerate for at least 1-2 hours or overnight to allow chia seeds to “soak” up the milk and expand.
- After allowing the mixture to sit, stir the banana mixture to ensure homogenous or even consistency before serving. If it’s too “thin,” add more chia seeds; if too “thick,” add more almond milk.
- Add with your favorite toppings.
- You can also prep these ahead of time. Stays good in the fridge for 2-3 days.