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By Katja Heino 23 Comments
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Banana Nut Chia Pudding

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Banana Nut Chia Pudding savorylotus.com

This morning I had Banana Nut Chia Pudding for breakfast before heading off to teach a yoga class.  I am not one to EVER skip breakfast because I am really hungry in the morning.  This pudding kept me full for several hours… which for me, is amazing.

Screen shot 2013-03-22 at 2.56.50 PMDo you eat the same thing every morning?  I do.  I’m a  creature of habit.  I usually eat the same thing for breakfast EVERY day…. EGGS.  I love eggs.  They are healthy, loaded with nutrients,  and fill my growling belly.   But sometimes I crave something different.   Today I am sharing 2  recipes for chia pudding that are both  perfect for an easy, quick breakfast that keeps you fueled up for hours.   Both are  loaded with nutrient-rich chia seeds.  And did I mention both are gluten, grain, dairy, AND refined sugar-free?

Chia seeds are an amazing SUPERFOOD loaded with fiber, protein, and antioxidants.  They are also an excellent source of Omega-3 oils.  Two tablespoons of Chia contain  7 grams of fiber, 2 grams of protein, and 5 grams of omega-3 .   The consumption of chia seeds has been linked to improved heart health, weight loss, increased energy, blood sugar stabilization, anti-inflammatory properties, and much more.  (source)  These tiny, little seeds can soak up to 10 times their weight in water.  Two tablespoons of chia seeds contain 18 percent of the daily recommended  for calcium, 35 percent for phosphorus, 24 percent for magnesium and about 50 percent for manganese. (source)

To make chia pudding all you have to do is soak chia seeds overnight in some sort of tasty liquid.... and BAM!….It’s ready.  Nothing to it.  It’s nice to wake up and already have breakfast ready.  It’s easy to store in individual glass containers to take with you on the go (or so you don’t eat the whole thing all at once.)  And you can double the recipes here to make several days worth of easy snacking.

I made both of these with a combination of homemade coconut milk and homemade nut milk.  Feel free to experiment to see what you like best.  Also, feel free to add a bit more milk at the end if you prefer a less thick pudding. THIS is the brand of chia seeds that I use.   Chia pudding is super versatile.  You can add just about anything to it.

Enjoy!

Screen shot 2013-03-24 at 9.40.07 PM

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Banana Nut Chia Pudding

★★★★★ 5 from 2 reviews
  • Author: Katja from Savory Lotus
  • Yield: 2 1x
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Ingredients

  • 2 cup homemade coconut milk (my recipe) or nut milk (my recipe) (or store bought (like this))
  • 2 bananas
  • 4 dates, pitted (or 2 TBS honey (like this) or pure maple syrup (like this))
  • 1 tsp vanilla extract
  • a pinch of cinnamon
  • 4–6 TBS chia seeds
  • TOPPINGS:
  • 1/4 cup raisins
  • 2 TBS raw cashews. roughly chopped
  • 2 TBS raw almonds, roughly chopped

Instructions

  1. Place all topping ingredients into glass jar and cover with filtered water. Place in fridge or set on counter to soak overnight
  2. Place milk, dates (or sweetener of choice), bananas, cinnamon, and vanilla, into high powered blender
  3. Process until smooth and dates are all broken up and incorporated
  4. Pour into glass jar
  5. Add chia seeds and cover with tight fitting lid
  6. Shake until well incorporated
  7. Let sit in fridge overnight (or at least 4 hours)
  8. In the morning, drain TOPPINGS and rinse well. Pour over chia pudding
  9. Makes 2 servings….
  10. Enjoy

Did you make this recipe?

Tag @savorylotus on Instagram and hashtag it #savorylotus

Screen shot 2013-03-24 at 9.40.20 PM

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Vanilla Chia Pudding

★★★★★ 5 from 2 reviews
  • Author: Katja from the Savory Lotus
  • Yield: 2 1x
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Ingredients

  • 2 cups homemade coconut or nut milk (or store bought)
  • 2–3 TBS honey or pure maple syrup (depending on how sweet you want it)
  • 1 tsp vanilla extract
  • 4– 6 TBS chia seeds
  • TOPPING:
  • a couple handfuls of fresh berries of choice (I used strawberries and blueberries)

Instructions

  1. Place all ingredients into glass jar and cover with tight fitting lid
  2. Shake until well combined (give it a good shake to avoid clumping)
  3. Place in fridge overnight (or at least 4 hours)
  4. In the morning, remove from fridge, top with fresh berries, and ENJOY!

Did you make this recipe?

Tag @savorylotus on Instagram and hashtag it #savorylotus

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Banana Nut Chia Pudding - savorylotus.com

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Filed Under: Breakfast, Healthy Snacks Tagged With: breakfats. chia pudding, chia seeds, dessert, gluten free, grain free, Paleo, paleo desserts

Reader Interactions

Comments

  1. Sherri @The Well Floured Kitchen says

    March 27, 2013 at 7:33 pm

    Great Idea! I have been wanting to try Chia seeds, this looks like something my kids would like too.

    Reply
    • Katja says

      March 28, 2013 at 4:05 am

      Thanks for stopping by. Chia pudding is great for kids. If they don’t like the “tapioca-like” texture, you can puree the chia seeds with the milk and dates and you will get a much smoother pudding. Love your site, BTW….. 🙂

      Reply
  2. Heather @Gluten-Free Cat says

    March 28, 2013 at 1:46 pm

    So I think I’m just going to stop by every night to see what to make for breakfast the next day. 🙂 Love your take on Chia Pudding!

    Reply
  3. Linda says

    April 2, 2013 at 2:01 am

    Sounds perfect for breakfast! Thanks for sharing this at Gluten-Free Wednesdays.

    Reply
  4. Cindy (Vegetarian Mamma) says

    April 4, 2013 at 1:38 am

    Such a great take on Chia Pudding! YUM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    The party will be GREAT this week! We are giving away a tote full of goodies from Namaste Foods! The items are gluten free and allergy friendly! Can’t wait to see what you bring to the party!

    Cindy from vegetarianmamma.com

    Reply
  5. Carlie says

    June 18, 2013 at 11:43 am

    I made the vanilla recipe last night. I used raw milk and raw honey. I show it really well but noticed that most of the seeds still stated at the bottom. This morning it was still not gelled except the bottom where the seeds were. There are still big chunks of honey too. I stirred it with a whisk, but the honey is still in chunks. I’m not sure if it will gel up better now that I stirred it. Do you think using a Vitamix would be a better option for a thorough mix the night before? Would that affect the gelling action of the seeds? The taste is really good!!!

    Reply
    • Katja says

      June 18, 2013 at 11:03 pm

      Not quite sure what happened with your attempt. I usually blend the milk, sweetener, and fruit in the blender until it is creamy smooth. I then add the chia seeds and give it a good shake. After sitting in the fridge all night, I give it another shake and it’s ready to go. The ratio is 1 cup of liquid to 2-3 TBS of chia seeds. Let me know if you figure it out. 🙂

      Reply
  6. Tricia Kauffman says

    June 19, 2013 at 8:17 pm

    I’ve been making coconut-chia seed pudding for about a year now and we all love it! I make a version similar to your second one: 1 can organic coconut milk (I use Thai Kitchen), 1/4 cup each of chia seeds, raw honey, and organic unsweetened shredded coconut (I use Tropical Traditions), 1 tsp vanilla extract, and a pinch of sea salt (I use Real Salt). I find that the pinch of salt really makes it taste better; like with everything else, a little bit doesn’t taste salty, rather it really enhances the flavored of the other ingredients.

    I always achieved a creamy, uniform consistency with this pudding using canned coconut milk just using a whisk. But when I made my own coconut milk, I got similar results as Carlie. The seeds all clumped together in several solid masses and the rest was watery. I solved the problem by using my immersion stick blender on it after it was supposed to have set. I would love it if homemade coconut milk gave me the wonderful consistency that canned did with just the whisk, because it really was delicious. I’ve only made coconut milk once (got discouraged with that experience), but I’ll have to experiment and see if the problem was perhaps in my method of DIY coconut milk!

    Reply
    • Katja says

      June 23, 2013 at 2:24 pm

      Not sure what is happening. I make this with homemade coconut milk all of the time. The only thing that I can think of is that you need more chia seeds. Try adding a bit more and see if it works better. Let me know 🙂

      Reply
  7. Vicki says

    June 23, 2013 at 1:20 pm

    Anything you could recommend as a substitute for the bananas? I love them but they set my stomach on fire.

    Reply
    • Katja says

      June 23, 2013 at 2:23 pm

      This recipe is super versatile. Just skip the banana and add whatever fruit you want. We often do blueberries or strawberries. You can even just do your milk of choice, some vanilla, and a sweetener of choice. Let me know if you come up with something that you like. 🙂

      Reply
  8. Sonia Rumzi says

    September 26, 2013 at 2:58 pm

    Thank you so much for the great recipes. I love Chia seeds as it is with yogurt but this will make it even more wonderful. Thanks again.

    ★★★★★

    Reply
    • Katja says

      September 27, 2013 at 6:05 am

      You are welcome. We love chia pudding around here. Working on a pumpkin pie chia pudding recipe as we speak. Thanks for stopping by!

      Reply
  9. Zahra says

    August 8, 2016 at 10:27 am

    I tried the banana one and it was amazing and very filling ! I’ll try the vanilla one next time! thank you so much!

    ★★★★★

    Reply

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🍋 🍋 LEMON POPPY SEED DONUTS • when life gi 🍋 🍋 LEMON POPPY SEED DONUTS • when life gives you a bag of lemons, you make the best of it • even though we prioritize healthy eating, there’s room for treats like these • we call it balance 😉 • baking is one of my favorite things to do with my little one👩‍🍳 • we’ve had a year solid of being home, distance learning, + missing being out in the world • baking is one of those small pockets of JOY that brightens our daily life ☀️☀️

🍋 🍋 light and fluffy (gluten and grain free) donuts dipped them in a sweet lemony glaze • the bright lemon flavor kinda adds a bit of sunshine to the day 🍋☀️🍋

🍋 🍋 recipe link in bio (and i linked the donut pan that i use in the post): https://www.savorylotus.com/lemon-poppy-seed-donuts-gluten-free-and-grain-free/
sauerkraut • love it? hate it? • it’s one of sauerkraut • love it? hate it? • it’s one of the easier + most cost effective ways to support your gut • i make it every couple of months • its easy once you understand the basics of fermentation • i have a step by step tutorial if you’re ready to dive in ✨✨

link to tutorial in bio : https://www.savorylotus.com/easy-sauerkraut-recipe/

what you’ll need:
cabbage
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1/2 gallon wide mouth mason jar (or you can use 2 wide mouth quart sized jars)
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green cabbage
purple cabbage 
carrot 
tons of fresh ginger 

👉 and, yes, not everyone tolerates cruciferous vegetables • i didn’t used too • i’ve done a lot of work on my gut + digestion • and i still prefer them cooked as they are easier to digest • eat slowly • give thanks (gratitude has a positive effect on the nervous system) • chew well (so your body can release all the enzymes needed to digest your food) ❤️• it’s so so important to eat in a relaxed environment so the body can rest + digest • eating while in “hurry” mode leads to indigestion and poor absorption
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to make cauliflower + romanesco mash, add florets from one head of each to a large pot • add in 1 cup of bone broth + sprinkle with a bit of salt • cover with lid • steam florets in broth until tender, adding more broth if bottom runs dry • once florets are very tender, add lots of ghee or butter + salt to taste • purée smooth with an immersion blender • add more broth to make it creamy smooth • so good 💛• don’t forget to add a ghee (or butter) pool when serving 

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