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

Sunny blooms chia seeds with oat milk to make a creamy pudding for layering with chocolate hazelnut and banana!
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Sunny’s Chia Seed Pudding Parfaits
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 3 hr 20 min (includes chilling time)
Active: 20 min
Yield: 2 servings

Ingredients

Chia Pudding:

3 tablespoons chia seeds
2 tablespoons honey or agave nectar
1 cup oat milk, plus a splash more if needed, preferably Planet Oat Extra Creamy Oatmilk

Chocolate Hazelnut and Banana Layer:

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

Directions

For the pudding: In a small bowl, whisk 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 ready when the seeds soak up all of the oat milk. It shouldn’t be stiff; it should jiggle a bit. If needed, to slightly loosen for texture, add a splash of oat milk and stir.

For the chocolate hazelnut and banana layer: Using a mini chopper, blend the banana and chocolate hazelnut spread until 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 blended banana mixture, and another quarter of the chia seed pudding. Garnish with half of the chopped hazelnuts and banana or plantain chips. Repeat with the second serving in another glass or cup. Serve immediately.

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

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