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Chia Seed and Pecan Banana Pudding

I was surprised how amazing this chia seed and banana-based breakfast tastes. Chia seeds are packed in protein, and the added blueberries are high in antioxidants. Beyond that, this breakfast is easy to prepare the night before, when you go to bed—you will wake up to a wonderful breakfast that some spots will charge $9 for.
I love adding fresh mint at the end, although you can make this dessert without it. Same goes for the nuts and honey/maple syrup.

Ingredients

  • ¼ cup pecans (lightly toasted and roughly chopped)
  • 2 Tbsp peanuts (lightly toasted and roughly chopped)
  • ¼ cup chia seeds
  • 1 ripe banana (mashed)
  • ¼ tsp ground cinnamon
  • ½ cup Greek yogurt
  • ¼ cup whole milk
  • 1 Tbsp honey
  • 2 tsp coconut flakes
  • 1 Tbsp slivered almonds
  • 1 fresh mint leaf (finely-sliced)
  • 1 whole pecan (as garnish)
  • 2 tsp maple syrup (or honey, as garnish)

Instructions 

  • Mix together the roughly chopped pecans, peanuts, chia seeds, mashed banana, ground cinnamon, Greek yogurt, whole milk, and honey.
  • Add the contents to a large pint glass, and allow the mixture to set in the fridge for roughly four hours, or overnight.
  • When you are ready to serve, mix the contents before adding the garnishes.
  • Add the coconut flakes, slivered almonds, finely-sliced mint, pecan, and some maple syrup or honey, as a garnish before serving.

Notes

Pecans are expensive—you can use whatever nuts you like here. Or not use them!