Back when I was doing a Whole 30, this was my breakfast staple. It's still a part of my regular rotation but now I add some oatmeal and nix the almonds. I like breakfasts that are easy to make in large batches, refrigerate, and throw in my lunch bag.
I don't know about you, but I don't want to eat breakfast first thing in the morning. Usually I drink my coffee while I get ready in the morning and eat breakfast while I check my email at work.
As it is still the start of the new year, I know most of us are trying to eat healthier, myself included. I have a balance of healthy breakfast and lunch followed by chaos once I get home from work. The strategy is not working well, but deeply satisfying! Anyway, start your days healthy with some easy, tasty breakfast pudding!
Banana Almond Chia Pudding
Pale Yellow Original
Yield - 4 8-ounce servings
1/2 cup chia seeds
1/4 cup almond butter
1 ripe banana
12 ounce can light coconut milk, shaken
whole, raw almonds for garnish
Add the chia seeds, almond butter, banana, and coconut milk to a blender. Blend until well combined. The chia seed will stay mostly whole, that is okay.
Add to 8-ounce mason jars and top with whole almonds.
Refrigerate overnight or at least six hours.