If you haven’t heard of chia seeds yet, where have you been hiding out? Ah, chia seeds. The same little seeds you would find with your ch-ch-ch-chia pet. Chia seeds seem to be everywhere these days, and there is good reason as to why. Not only are chia seeds both gluten and grain free, these tiny little seeds claim to pack more omega-3 and dietary fiber than any other food found in nature.
Long before the introduction of chia pets, chia seeds were a staple food often found in the diets of the Aztecs and Mayans. In fact, chia is the Mayan word for “strength” (source). These little seeds pack quite a punch, offering sustained stamina and energy to those who eat them, as well as a dense nutrient profile for a minimal amount of calories. With their ability to absorb 12x their weight, chia seeds are an excellent way to fill up before a long day ahead (source). If you haven’t given them a try yet, this banana nut chia seed breakfast bowl is the perfect way to introduce chia seeds into your diet, and it tastes as good as it sounds. While many chia ‘pudding’ recipes require the mixture to thicken overnight, this recipe takes about 10-15 minutes total with the use of white chia seeds.
click ‘more’ for recipe
- 2 scoops or 2 Tbsp of white chia seeds; I use The Chia Co brand
- 1 small, ripe banana
- 3/4 cup almond milk
- 1/2 tsp of pure vanilla extract or 5 drops of liquid stevia
- 1/4 tsp. cinnamon
- 1/4 cup chopped raw walnut halves
- In a medium-sized mixing bowl, mash ripe banana thoroughly and mix in 2 Tbsp. of chia seeds.
- Add in pure vanilla extract, cinnamon and almond milk, stirring until chia seed/banana mixture is smooth (the mixture will seem pretty thin at this point).
- Place chia seed mixture into the refrigerator for approximately 10 minutes or until thickened, stirring occasionally.
- Once chia seed mixture has reached a pudding-like consistency, remove from refrigerator and stir in chopped walnut halves.
- Top with suggested toppings (optional) and enjoy.
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