Banana Split Chia Seed Pudding

1. Stir together Almond Breeze Unsweetened Vanilla Almondmilk, Greek yogurt, maple syrup and vanilla in a container with a lid. Whisk in chia seeds. Cover and refrigerate for at least 4 hours, best overnight.

2. When you're ready to eat the chia pudding, prepare the toppings. Preheat a sauté pan to medium heat. Add coconut flakes and stir constantly until they turn a golden color, 1 to 3 minutes. Remove coconut flakes from the pan and allow to cool.

3. Stir chia seed pudding to make sure there aren’t any big clumps, then spoon into 4 serving dishes. Top evenly with banana slices, strawberries, blueberries, coconut flakes and cacao nibs.

Cook's Note:

If you’re not planning to eat all 4 servings at one time, simply store toppings and chia seed pudding in separate air-tight containers in the fridge until ready to serve. The chia seed pudding should last 4 to 5 days in the fridge so you can make a batch at the beginning of the week and have it for breakfast or a snack on multiple days.