Disclosure: This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Chia seeds soaked with coconut milk overnight turn into an easy breakfast pudding that is dressed up with a bananas foster topping, allowing you to start your day with a good balance of health and indulgence.
I have a situation.
An overstocked freezer with nowhere to put ALL THE ICE CREAM but my belly situation.
You might be familiar with it as well?
Now, normally I would declare this more of a blessing than a botheration, but we are switching over from winter to summer clothes this week, which means I have to try on a whole slew of things I haven’t worn in a year. Which means that all of the excessive bits and bites of things I’ve eaten in the past 365 days are going to suddenly become uncomfortably apparent.
And nothing is more depressing than realizing you have to buy a whole new season’s worth of cute summer dresses because none of your old ones will zip. Truth.
Top this off with the fact that I have a fiance whose metabolism is so fast that he loses weight every time he sneezes, and thus practically has an excuse to reach for an ice cream carton and a spoon every night…Houston, we have a problem.
Apparently, I’m not very good at saying, “No, sweetie, I don’t think I’ll have half a gallon of ice cream with you tonight, but thanks for asking.”
So I knew if I was going to get this “situation” under control, I was going to have to find a healthy substitute that was simultaneously cold, creamy, and tastes so good that it must be at least a little bad.
This bananas foster chia pudding is that something.
If you’ve spent enough time in the blogosphere lately, you’ve probably come to realize that the chia seed is taking over the world. It looks pretty unassuming, but stir it into milk, yogurt, or fruit juice, leave it in the fridge overnight, come back in the morning, and BAM. You’ll have yourself a pudding or a jam without having to turn on the stove or add any extra sugar. You see, the chia seeds plump up when they absorb liquid and turn into these gelatinous little balls, almost like tapioca or boba. Plus, a serving of chia is chock full of heart healthy omega-3 fatty acids, as well as calcium, phosphorous, and manganese. You just can’t argue with good stuff like that.
Here, I gave my chia seeds a stir into some Silk Coconutmilk, which is a great dairy-free milk alternative. It is thick and creamy and feels indulgent even though it’s really not. Then, because I knew my chia pudding was going to need a little extra something something to compete with the sundae happening on the couch next to me, I topped it with a bananas foster-esque sauce.
I mean, bananas sauteed with brown sugar, butter, and a hint of bourbon? It really doesn’t get much better than that.
Especially when it comes with a hefty dose of fiber and omega-3’s up the wazoo. Bet your ice cream can’t do that.
Even if you’re not a fan of coconutmilk, you can make this with any of Silk’s many dairy-free milk varieties. Head over to the Silk facebook page to hear all about the goings on with your favorite Silk products and for constant inspiration on how to use them. Also, remember to register at Silk.com to receive a $.75 off coupon for any Silk half gallon, along with a special birthday offer, news about Silk sweepstakes and promotions, and a monthly chance to win a lifetime supply of Silk.
Chia seeds soaked with coconut milk overnight turn into an easy breakfast that is dressed up with a bananas foster topping, allowing you to start your day with a good balance of health and indulgence.
- 2 cups coconut milk (refrigerated, not canned)
- 1/3 cup chia seeds
- 2 tbsp maple syrup
- 4 tbsp unsalted butter
- 2 bananas, peeled and sliced into coins
- 1/2 cup packed brown sugar
- 1/4 cup bourbon
- 1/2 tsp cinnamon
- 1/2 cup chopped pecans, toasted
- pinch of salt
- In a large bowl, stir together the coconut milk, chia seeds, and maple syrup. Refrigerate overnight.
- The next more, melt the butter in a large saucepan over medium heat. Add in the bananas and saute for a minute or two, until starting to brown. Add in the brown sugar and bourbon and cook, stirring frequently, until sauce has thickened and bourbon has mostly cooked off. Remove from the heat and stir in the pecans, cinnamon and salt.
- After it's overnight stay in the fridge, the chia and coconut milk mixture should be thickened, almost the consistency of tapioca pudding. Divide it among 4-6 bowls and top with the bananas foster topping. Serve warm or cold.
An Eats Well With Others Original
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.