Chia breakfast pudding with banana

Did you know that if you mix chia seeds with liquid they will gel and turn into a pudding-like substance? I capitalized on this to make a tasty, hearty breakfast pudding that fits within the Whole 30 diet. It can be made with any kind of fruit added. Bananas are my favorite so far, with blueberries a close second. The texture of banana works well with the texture of the pudding. This pudding is enjoyable to eat with its funny consistency and it fills me up for a long time.

Breakfast has been a challenge for me on the Whole 30 diet. I’ve been addicted to Nutrigrain bars since I was a kid. When I drink coffee, my brain and tummy go, “Nutrigrain bar, please!” But no grains or added sugar are allowed on the diet, so I said goodbye to my bars. I’d wanted to cut this heavily processed food out of my diet for a long time anyway. But what to replace it with? This is the best I’ve come up with. It’s a treat to eat because it’s rich compared to my breakfast of the past.
 
Have you tried chia seeds? One interesting way I’ve used them is to make an egg substitute for baking by mixing them with a little water. Share your thoughts and chia seed ideas in the comments!

Chia pudding with banana
Recipe by Destination Belly
 
Serves 1
 
Ingredients
 
2 tablespoons chia seeds
Half a banana, sliced (or whatever fruit you prefer)
1 cup almond milk (I use unsweetened)
 
Instructions
 
Put chia seeds and banana in a shallow* storage container with a lid. Pour over almond milk. Stir. Cover and refrigerate two hours to overnight. Shake it a little a couple times along the way to disperse the chia seeds. Stir well before serving.
 
*The chia seeds tend to sink to the bottom of the container. Using a shallow container helps the seeds disperse more evenly, improving the consistency.