Cinnamon Maple Chia Seed Pudding with Bananas Foster Topping

• Refrigerated

  • 2 cups Almond milk, unsweetened

• Condiments

  • 12 2/3 tbsp Maple syrup, pure

• Baking & Spices

  • 5 tbsp Brown sugar, packed
  • 1 1/2 tsp Cinnamon
  • 1 Kosher salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Chia seeds
  • 1/2 cup Walnuts

• Dairy

  • 3 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/4 cup Rum

• Other

  • 3 Medium firm bananas – peeled and sliced into coins

Found on nospoonnecessary.com

Ingredients

• Pudding:
• 2 Cups Unsweetened Almond Milk
• 2 TBS Pure Maple Syrup
• 1 TBS Brown Sugar*, packed
• 1 tsp Cinnamon
• 1 tsp Vanilla Extract
• ½ Cup Chia Seeds
• Banana Foster:
• 3 TBS Unsalted Butter
• ¼ Cup Brown Sugar, packed
• ⅔ Cup Pure Maple Syrup
• ¼ Cup Rum
• ½ tsp Cinnamon
• 3 Medium Firm Bananas – peeled and sliced into coins
• ½ Cup Walnuts- chopped
• Kosher Salt

Directions

• For the Pudding: In a large sealable jar, add the almond milk, maple syrup, brown sugar, cinnamon and vanilla extract. Pour in the chia seeds. Tightly seal the jar and shake vigorously to combine the ingredients well.
• Place jar in the refrigerator for at least 6 hours, preferably overnight.
• Make the Bananas Foster Topping: In a large saucepan melt butter over medium heat until slightly foamy. Add in the brown sugar, maple syrup and cinnamon. Stir until the sugar dissolves. Add the rum and allow mixture to come to a gentle simmer. Cook 1-2 minutes, stirring occasionally. Add in the bananas and stir to coat. Cook until slightly caramelized and softened, about 3-4 minutes. Stir in the walnuts and a pinch of salt. Cook until coated and shiny, about 1 additional minute. Remove from heat and set aside until ready to use.
• To Serve: Spoon chia seed pudding into bowls and top with caramelized bananas. Sprinkle with cinnamon and eat right away.