Breakfast Banana Pudding and Pistachio Crumble

Ingredients:

• 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

Procedure:

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.