Breakfast Banana Pudding and Pistachio Crumble


  • 3 peeled and mashed overripe bananas
  • 2 cups of unsweetened, light vanilla almond milk
  • 2 tbsp honey
  • ½ cup of chia seeds
  • ¼ cup of old-fashioned rolled oats
  • ½ tsp grated orange peel
  • 2 tbsp light brown sugar
  • 2 tbsp flax meal
  • ¼ cup of shelled, roasted, salted pistachio nuts
  • 1 ½ cups of raspberries
  • 2 sliced bananas
  • 2 tbsp butter spread

Prep time: 10 minutes


  1. Mix the mashed bananas, honey, chia seeds, ¼ tsp nutmeg, orange peel, and almond milk.
  2. Cover the mixture and refrigerate for 2 hours or when it becomes thick, or the chia seeds become soft.
  3. Preheat the oven to 350 degrees.
  4. Put foil on a baking sheet and spray using a cooking spray. Put the baking sheet on the side.
  5. Combine the remaining ¼ tsp nutmeg, oats, flax meal, pistachio nuts, and brown sugar until a mixture is formed.
  6. Put the mixture on the baking sheet. Bake for 12 – 15 minutes or when it becomes brown. Allow cooling.
  7. Put several slices of banana, pudding, and raspberries in layers in 8 serving dishes.
  8. Put pistachio crumbles on top; then you can garnish with banana slices and raspberries.

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *