How can I make this higher in protein?

There are a number of ways to make this higher in protein. If sticking to the main ingredients choose soy milk and soy yogurt as a way to up the protein. To up it further you can choose an even higher protein yogurt like Kite Hill or Siggi’s. And if you have a favorite protein powder, feel free to add it to the blended milk ingredients with extra milk as needed. Do note some protein powders are very absorbent so you may need to add an extra 1/4-1/2 cup milk to the recipe to compensate.

How long can this be stored?

Place the chia pudding in airtight containers and store in the fridge for up to 3 days. The crumble can be stored separately in an airtight container in the fridge for up to 5 days.

Is there a way to make this nut free?

Yes! Try swapping the pecans for pumpkin seeds or rolled oats. The rolled oats work really well with the crumble as a quick alternative.

Banana Nut Chia Pudding - Plant Based RD

Description

This banana nut chia pudding takes 10 minutes to prep for an easy make ahead breakfast. Fiber packed to support your digestion.

Ingredients

Scale

1 banana
3/4 cup unsweetened plant-based milk (I used soy milk)
1/3 cup unsweetened plant-based yogurt (I used soy yogurt)
2 tbsp maple syrup
2 tbsp raw pecans
1 tsp vanilla paste or extract
1 tsp ground cinnamon
1/4 tsp ground cardamom
1/3 cup chia seeds

Pecan Date Crumble

2 soft medjool dates, pitted
1/3 cup raw pecans
1/2 tsp cinnamon
Kosher salt

To serve: Extra banana slices, coconut flakes, etc.

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Instructions

To a blender cup, add the banana, milk, yogurt, maple syrup, pecans, vanilla, cinnamon, cardamom and a pinch of salt. Blend everything until completely smooth, scraping down the sides of the blender cup as needed.
To a large storage container, add the chia seeds then pour in the blended banana milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour before using.
In a mini-food processor, add the dates, pecans, cinnamon and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.
To serve, layer a spoonful of the crumble in a small cup, then add the chia pudding on top. Top with another spoonful of the crumble mix and extra banana slices as desired.

Notes

Mix your chia pudding again before refrigerating. After initially mixing the banana milk and chia seeds together, I will let it sit for 5 minutes then give a final mix before placing in the fridge. This will help prevent massive clumps in your chia pudding.

For more protein consider blending in your favorite protein powder into the banana milk mixture. Just note that you may need to add 1/4-1/2 cup extra milk to thin the milk out appropriately.

Avoid over blending the nut crumble. Over blending will turn the mixture into a paste.

When increasing fiber in your diet, make sure to drink enough water! Staying hydrated may help avoid issues like constipation on a high fiber diet.