This warm chia pudding is a delicious, grain-free alternative to oatmeal that comes together quickly on the stove. It’s topped with gooey caramelized bananas and a sweet and salty tahini caramel for the ultimate breakfast bowl!
Chia seed pudding has always been a favourite of mine when it comes to a healthy breakfast options. It makes a really delicious and satisfying breakfast or snack that’s packed full of omega-3s and plant-based protein. Whenever we go for a long hike or snowboarding for the day, it’s usually what I choose for breakfast since I find it helps to keep my full and energized until lunchtime.
Chia seed pudding is typically something you make the night before so that the chia seeds have time to soak up all the liquid, but I’m honestly not always good at remembering to plan that far ahead! That’s where warm chia pudding comes in. You can heat everything directly on the stove and the chia seeds will thicken up within 5 minutes. It’s also a lot more enjoyable than cold chia pudding in the colder months.
Like oatmeal, the flavour variations for chia seed puddings are endless. Berries, yogurt and nut butter are usually my go-to, but I was craving something a little different. I decided to throw in some warm, gooey caramelized bananas and combined my favourite seed butter, tahini, with sea salt and maple syrup for a delicious caramel sauce. Although you could definitely omit this and choose your own toppings, the combination of caramelized bananas and the sweet and salty tahini really does takes this chia seed pudding to the next level!
Click here for the Reel I made for this recipe.
Warm Chia Pudding with Caramelized Bananas and Salted Tahini Caramel
Ingredients
Chia pudding
- 1 cup unsweetened almond milk, or milk of choice
- 3 tbsp chia seeds
- 1 tbsp hemp hearts
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
Caramelized bananas
- 1/2 banana, sliced into 1/2 inch rounds
- 1/2 tsp coconut oil
- Optional: ground cinnamon
Salted tahini caramel
- 1 tbsp tahini
- 1 tsp maple syrup
- Pinch or two of sea salt
- Water to thin as needed
Instructions
- Add the milk, chia seeds, hemp hearts and cinnamon to a small pot or saucepan and whisk to combine. Bring to a low boil and then reduce to a simmer and cook for about 3-5 minutes, stirring frequently, until it has thickened (it will continue to thicken up as it sits). Remove from the heat and stir in the vanilla extract. Add additional milk as needed to reach your desired consistency and transfer chia pudding to a bowl.
- Heat coconut oil in a skillet over medium heat. Add banana slices and cook for 2-3 minutes per side or until golden and caramelized. Sprinkle with ground cinnamon if using.
- Combine tahini, maple syrup and sea salt to a small bowl and stir to combine. Add water as needed too thin.
- Add caramelized bananas, tahini caramel and any other desired toppings to the chia pudding and enjoy!
