Banana Bread Chia Pudding

This banana bread protein chia pudding tastes like a cozy fall breakfast but is packed with protein, fibre and healthy fats to keep you satisfied. Banana, cinnamon, nutmeg and ginger give it that warm banana-bread flavour, while a salted miso date caramel takes it to another level. Make it the night before for an easy grab-and-go breakfast, snack or meal-prep option that feels a little more special than your usual chia pudding.

Ingredients:

• 2 cups unsweetened almond milk

• 1½ bananas

• 3 scoops unsweetened protein powder

• ¾ cup chia seeds

• 1 teaspoon vanilla extract

• 1½ teaspoons cinnamon

• ¼ teaspoon nutmeg

• ¼ teaspoon ground ginger

• Pinch of sea salt

For Topping":

• ¼ cup grain-free granola (I’m using Farm Girl Salted Caramel)

• Salted miso date caramel, for drizzling

• Sliced banana, optional

Instructions:

1. Add the almond milk, bananas, vanilla, cinnamon, nutmeg, ginger and sea salt to a blender. Blend until completely smooth.

2. Pour the mixture into a bowl and stir in the protein powder until well combined.

3. Add the chia seeds and mix thoroughly, making sure there are no clumps.

4. Cover and refrigerate for at least 4 hours, or ideally overnight, until thick and creamy.

5. To serve, rim your bowl or glass with salted miso date caramel. Spoon in the chia pudding, then finish with grain-free granola, an extra drizzle of caramel and sliced banana, if desired.

Tip: Give the chia pudding another good stir about 10–15 minutes after initially mixing it. This helps prevent the chia seeds from settling or clumping together as the pudding thickens.