Bananas Foster Chia Pudding
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.
Yield: 4-6 servings
  • 2 cups coconut milk (refrigerated, not canned)
  • ⅓ cup chia seeds
  • 2 tbsp maple syrup
  • 4 tbsp unsalted butter
  • 2 bananas, peeled and sliced into coins
  • ½ cup packed brown sugar
  • ¼ cup bourbon
  • ½ tsp cinnamon
  • ½ cup chopped pecans, toasted
  • pinch of salt
  1. In a large bowl, stir together the coconut milk, chia seeds, and maple syrup. Refrigerate overnight.
  2. 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.
  3. 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
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at