Day 9 Breakfast: Classic Chia Pudding

Prep Notes:

  • Save half the chia pudding and half the banana for breakfast on Day 11.
  • Classic Chia Pudding


      • 2 ripe bananas, divided
      • 2 cups unsweetened almond milk
      • 1/3 cup chia seeds
      • 1 teaspoon vanilla extract
      • 1/4 teaspoon ground cinnamon
      • 2 tablespoons chopped walnuts


      1. Mash one of the bananas until smooth and whisk it into the almond milk. Whisk in the chia seeds, vanilla, and ground cinnamon. If you prefer a smoother chia pudding (if you don't love the texture of whole chia seeds), then place mixture in blender and puree until chia seeds are broken apart, about 1 minute.

      2. Cover and store in the refrigerator overnight, stirring occasionally if you remember (it's not a big deal if you don't, but the chia seeds will likely settle and the mixture will separate less if stirred).

      3. In the morning, stir the pudding to mix any settled chia seeds. Divide the chia pudding between two jars. Top this morning's jar with half a sliced banana and 1 tablespoon of walnuts. Put a lid on the jar you will store and store the remaining 1 tablespoon of walnuts and half the banana (in its peel) in the fridge until Day 11.


      Serving size: 1 cup