Sunny flowers chia seeds with oat milk to make a velvety pudding for layering with chocolate hazelnut and banana!
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Sunny's Chia Seed Pudding Parfaits
DISH THANKS TO SUNNY ANDERSON
Level: Easy
Overall: 3 hr 20 minutes (consists of chilling time).
Active: 20 min.
Yield: 2 servings.

Components.

Chia Pudding:.

3 tablespoons chia seeds.
2 tablespoons honey or agave nectar.
1 cup oat milk, plus a splash more if required, ideally World Oat Bonus Creamy Oatmilk.

Chocolate Hazelnut and Banana Layer:.

1 mashed ripe banana, frozen.
2 tablespoons chocolate hazelnut spread.
1/4 cup toasted hazelnuts, sliced.
1/4 cup salted banana or plantain chips, crushed or sliced.

Instructions.

For the pudding: In a small bowl, blend together the chia seeds and honey or agave. Add the oat milk, whisking to break up any clumps. Refrigerate for 3 hours, stirring halfway through. The pudding is all set when the seeds absorb all of the oat milk. It should not be stiff; it ought to jerk a bit. If required, to a little loosen up for texture, include a splash of oat milk and stir.

For the chocolate hazelnut and banana layer: Utilizing a small chopper, blend the banana and chocolate hazelnut spread till smooth.

To assemble the parfaits: In a 6- to 8-ounce glass or cup, layer a quarter of the chia seed pudding, half of the mixed banana mixture, and another quarter of the chia seed pudding. Garnish with half of the sliced hazelnuts and banana or plantain chips. Repeat with the second serving in another glass or cup. Serve instantly.

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Sunny Anderson's Chia Seed Pudding Parfaits|The Kitchen|Food Network.