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24 February, 2020

Banana Nut Chia Pudding

Posted in : Breakfast, Extras, Uncategorized, Vegan/Vegetarian on by : Marisol Chancellor

It’s a chia pudding kind of morning. I love breakfast that you can just make at night, leave it in the fridge and enjoy it in the morning. This is “Banana Nut Chia Pudding” I whisked cashew milk, almond butter, cinnamon, vanilla and chia seeds until very smooth and refrigerated it over night. The next morning added bananas, more almond butter and  chopped pecans. I think this is my favorite chia Pudding flavor so far! 

Now, let’s talk about food pictures. I normally go for a clean look and focus only on the food, I don’t really like messy or very staged pictures but this time I didn’t bother In cleaning the jar because I thought it just showed how good it was.  Am I right? 

Do you have any pet peeves when it comes to food photography? I have quite a few but just to mention some, I don’t like a mess around the food, and I don’t like the way cooked onions look. I know there’s nothing wrong with anything I just said, it is just a personal preference. What about you?Do you have any pet peeves? 

Find Recipe below!

Banana Nut Chia Pudding

Category: Breakfast, Extras, Uncategorized, Vegan/Vegetarian

Banana Nut Chia Pudding

Ingredients

  • 1 cup nut milk
  • 1 tablespoon almond butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 packet Stevia
  • 1/8 cup chia seeds (1/4 cup if you like a thicker pudding)
  • Bananas and pecans for garnish.

Instructions

  1. In a big measuring cup or a bowl whisk the milk, almond butter, cinnamon, vanilla extract, stevia and chia seeds until well combined.
  2. Place in a sealed container or mason jar and refrigerate for up to 5 hours or overnight. (I like to shake the jar a couple of times during the process to make sure the chia seeds don’t stick together, specially if using coconut milk).
  3. Garnish with slice bananas, chopped pecans and almond butter when ready to serve.
  4. Enjoy!

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