|8 h||0 min||2|
|1 1/4 cup||Almond milk, unsweetened|
|2 tbsp||Almonds, raw (chopped, soaked, for topping)|
|2 small||Banana (s) (chopped)|
|2 tbsp||Buckwheat groats, dry (for topping)|
|4 tbsp||Chia seeds, ground|
|1/8 tsp||Cinnamon (for topping)|
|2 tbsp hulled||Hemp seeds, shelled (for topping)|
|2 tbsp||Raisins, seedless (sultana) (soaked, for topping)|
|1/2 tsp||Vanilla extract, pure|
1. Mash bananas in a medium-sized bowl.
Stir in chia seeds.
Whisk in the almond milk, vanilla, and cinnamon until combined.
Place in fridge overnight to thicken.
2. Add buckwheat groats, raisins, and chopped almonds into another bowl.
Cover in water and soak overnight in the fridge or on the counter.
3. In the morning, place your desired amount of chia pudding into a bowl. (blend the chia pudding if a smooth texture is desired).
Add more almond milk to thin out the mixture, or add more chia seeds to thicken it up.
4. Drain and rinse the buckwheat/almond/raisin mixture.
Sprinkle on top of chia mixture along with a pinch of cinnamon and a tablespoon of hemp seeds.
Serve with a drizzle of maple syrup, if desired. Store leftovers in the fridge for 1-2 days.
are high in Omega 3's and an excellent source of antioxidants