Banana Coconut Chia Pudding Parfaits

I would pretty much never choose a banana dessert over a chocolate dessert.

Banana Coconut Chia Pudding //

I mean there aren’t many things I prefer to chocolate. Lavender body wash maybe? Northstar’s village salad? Cotton scented candles? Men that don’t suck? No dessert contenders there.

As much as I love a juicy hunk of dark chocolate after dinner, I love me some banana-flavored breakfasts and snacks. This kind of banana flavoring comes from a legit banana, not those icky fake flavorings that have taken over the processed food world. Have you ever seen the label of instant banana cream pudding? Sugar, modified food starch, artificial flavor, disodium phosphate, preservatives, yellow #5, more fake colors and a bunch of other crap I can’t pronounce. Um, ew. Maybe that’s why I never liked banana pudding. IT’S NANNERLESS.

Since real nanners are naturally sweet, I don’t have to jack up this chia gunk with a bunch of added sugar.  Instant pudding has 18 grams of sugar per serving–that’s over four teaspoons! I did add a couple dates for sweetness to this version because you know how much I adore those little guys.

Banana Coconut Chia Pudding //

I’m sure you know by now if you’re into the texture of chia pudding or not. It’s not for the faint hearted. It’s gelly and mushy and weird and fantastic. Since each tablespoon of chia packs a whopped five grams of filling plant-based fiber, these parfaits have well over ten grams of fiber each! That’s like two big apples. Kind of a big deal!

I always get asked about healthy snacks and I often tell people to think of them more like mini meals rather than “snacks” because that word shifts people’s minds to crackers, pretzels, chips and other refined, high-carb, nutritionally void foods. Chia pudding may be perfect for breakfast, but you could also cut back on the portion and call it a snack. Veggie chili for dinner? Snack on half a cup the next afternoon with some sliced peppers and hummus.  Beet and green bean salad for lunch? Nosh on a bowl mid-morning and call it a sexy snack!

chia pudding6 (1)

Chia seeds are one of the easiest ways to add fiber to your diet because they don’t even taste like anything. Fiber pushes all the yuckies out, combats cholesterol and helps solve your bathroom woes. Yeah, I said it. You want it in your life. Often. I like to keep a batch of chia pudding (remember my chocolate covered strawberry version?) in the fridge for those days when I’m running around like a madwoman and need a quick snack that’s uber nutritious. Ya know those days where you sleep through breakfast and want eggs and toast for lunch? Maybe you skipped your fiberlicious morning smoothie? Enter the chia pudding life saver. You’ve got your fruit, your healthy fats, fiber and plant-powered protein. You could even blend in a handful of baby spinach. WOAH THERE, SISTER.

Go crazy!

Banana Coconut Chia Pudding Parfaits
Prep time
Total time
This vegan and gluten-free snack has all the goodness of banana pudding without all the funky ingredients and added sugar!
Cuisine: Breakfast
Serves: 2
For the chia pudding:
  • 1 medium ripe banana
  • 2 tbsp unsweetened shredded coconut
  • 2 medjool dates, pitted
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • 1 cup unsweetened vanilla almond milk
  • ¼ cup chia seeds
For the parfaits:
  • 1 medium ripe banana, sliced
  • Old fashioned rolled oats
  • Chopped walnuts
  • Unsweetened shredded coconut
  1. Combine banana, coconut, dates, vanilla, cinnamon and almond milk in a blender and blend until smooth. Stir in the chia seeds.
  2. Place mixture in a tupperware and refrigerate for at least 4 hours or overnight.
  3. To assemble the parfaits, layer the chia pudding, sliced banana, oats, walnuts and coconut.


What I Ate Wednesday

Helloooo beauties!

Time for another day chock full of happy, healthy eats. I’ve been SUPER duper busy working on developing my own nutrition counseling business and I absolutely cannot wait to share all the details with you! Oh and take a good look at this bloggy boo because it’s about to get a bit of a makeover. Onwards!


breakfast 29

I woke up kind of late and wasn’t feeling my normal smoothie cravings so I opted for veggie loaded eggs. Listen to your body! I sautéed some leftover red onion in a bit of olive oil with a chopped tomato and a huge handful of spinach before adding a couple eggs to the mix. On the side was Ezekiel sprouted toast with hummus and hot sauce since my beloved avocado is still rock solid. Rude.

snack 29

I roasted some broccoli and sweet potatoes an hour later and snacked on a little plateful dipped in hummus with hot sauce. Roasted broccoli is officially my new favorite hummus vehicle!


lunch 29

I’ve been totally crushing on the summer squash noodle salad with lime vinaigrette that I posted on Instagram today. It’s loaded with crisp veggies, fresh basil and the most perfectly tart yet sweet dressing. I packed some grapes on the side along with a totally delish cinnamon crumb protein muffin from my pal Davida’s ecookbook!  Her ebook is the bomb dot com and absolutely gorg, just like she is. The recipe called for a donut pan but I stuck those bad boys in a muffin tin since I’m donut pan-less. They’re made with almond meal so they’re beyond moist and quite delightful to snack on, especially with some java. It paired beautifully with my unpictured decaf iced coffee.

PS–my body likes me a bajillion times better when I feed it decaffeinated coffee. Bye, caffeine! You’re painful.



My friend Lauren and I chowed down at Northstar after a sweaty Body Pump sesh. I was super pumped (no pun intended) because I had a free meal card. Little did I know I would soon receive yet ANOTHER free meal card since my pad thai noodles were rather undercooked. Free Northstar for life, baby!


I didn’t eat much fruit today and I think my bod was confused. After dinner, I snacked on some unpictured (#lazy) chocolate roasted chickpeas and an uber juicy nectarine. Like epic status. It was a helluva night cap!