BANANA BREAD CHIA PORRIDGE

by @charissa_and_co_wellness

Sundays calls for meal prep days, this easy to make healthy banana bread chia pudding is inspired with the flavour profile of banana bread, deliciously creamy with hints of cacao coming through to add a bit of a twist.

This recipe is easy to make, therefore this exercise will not take up your whole Sunday, but instead give you the benefit of having 4 days of breakfasts for the week to come.

The flavors or warm cinnamon and banana are delicious and suitable for the whole family.

You can enjoy making this in a batch and store in your glass jars inside the fridge. I recommend keeping the chia seed base in the fridge, and sprinkle your toppings each morning onto your chia porridge. The chia pudding base will last 4 days in the fridge, but the toppings are best added when it is fresh :)

BANANA BREAD CHIA PORRIDGE

Serv 4 jars

INGREDIENTS

Banana bread chia pudding base:

1 Cup chia seeds

2.5 Cups of nut milk

1/2 Tsp vanilla extract

3 Large medjool dates soaked

1 Serving of Nuzest Clean Lean Vanilla protein

2 Drops of natural banana extract

INSTRUCTIONS

Pre-soak the chia seeds in 2 cups of nut milk. Allow to set aside, using the other 1 Cup of nut milk add all the other ingredients together and blend until a smooth paste.

Mix the paste to your soaked chia porridge mixture and scoop into your glass jars.

Add a dollop or two of vanilla coconut yoghurt, sprinkle some toasted quinoa with a little bit of a monk fruit syrup drizzle and finally dust with some Chocolate Clean Lean protein from Nuzest.