Banana Split Chia Pudding

240 ml unsweetened almond milk 100 g coconut yoghurt 1 tbsp maple syrup 1/2 tsp vanilla extract 4 tbsp chia seed

INGREDIENTS

2 bananas, sliced into half 50 g blueberries 2 tbsp coconut yoghurt 1 Medjool date, unpitted 2 tbsp unsweetened granola or nut

DIRECTIONS

Combine almond milk, yoghurt, maple syrup, and vanilla. Stir in the chia seeds. Cover and store in the refrigerator overnight.  

Remove the chia pudding from the fridge and mix to remove any large clumps before spooning it onto two serving bowls.  

Cut the bananas in halves and place on two plates. Add a tablespoon of coconut yogurt, two large spoon fuls of chia pudding, and a handful of blueberries.   

Finally, top with Medjool date slices and granola  

Tip: Store the toppings and chia seed pudding in separate airtight containers until ready to serve. 

The chia seed pudding should keep in the refrigerator for 4-5 days, so make a batch at the beginning of the week and have it for breakfast or a snack on multiple days.  

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