Banana split breakfast jars made with a simple vanilla chia pudding, layered with dark chocolate sauce, hemp seed granola and topped with strawberry nicecream for a healthy plant-based sweet treat you can serve for breakfast or on-the-go.  

Who doesn’t love a beautiful layered breakfast that combines all the flavors of this childhood classic.. Yes that’s right you can a banana split for breakfast! This super heathy banana split is loaded with healthy fats from the chia seeds and nutrients from the banana’s, fresh strawberries, hemp seed and dark chocolate.

You can make this recipe all year round. Its simple to make but does require a bit of overnight preparation. For creamy chia pudding its best to make ahead of time and place in the refrigerator overnight. You can use coconut milk to mix in with the chia seeds or Greek yogurt also works.

The best part? This banana split is super healthy — loaded with healthy fats from the chia seeds, protein from the Greek yogurt and lots of complex carbs from the fruit. It makes for such a delicious breakfast, but you could totally have this an after-dinner snack too!

A good ratio for the chia pudding is to have about ¼ cup of chia seeds to 1 cup of liquid. If the chia pudding is to thick in the morning, add a bit more coconut milk or almond milk to thin it out.

To make the strawberry nicecream simply blend frozen strawberries with frozen banana’s for a thick sorbet like consistency. If your having a hard time getting the fruit to blend you can add a bit of milk to help move it around in the blender but try to avoid adding any liquid otherwise it will come out like a smoothie and be to runny to add to your breakfast jars.

To make the banana split jars simple layer the chia pudding with chocolate sauce, granola and strawberry nicecream, repeat layers and top with your favorite banana split toppings like fresh banana’s, fresh strawberries more chocolate sauce and even whipped cream if your really indulging.

@thecommunalfeast

Print Recipe

BANANA SPLIT CHIA BREAKFAST PARFAIT

Banana split breakfast jars made with a simple vanilla chia pudding, layered with dark chocolate sauce, hemp seed granola and topped with strawberry nicecream for a healthy plant-based sweet treat you can serve for breakfast or on-the-go.  

Prep Time15 minutes mins

Additional Time2 hours hrs

Total Time2 hours hrs 15 minutes mins

Course: Breakfast

Servings: 4

Author: the communal feast

Ingredients

• ½ cup chia seeds
• 2 cups coconut milk can use almond milk or Greek yogurt
• 3 tbsp vanilla extract
• 2 tbsp maple syrup
• 2 bananas’ peeled cut in half and then cut lengthwise
• 1½ cups frozen strawberries
• 1 cup frozen bananas
• Dark chocolate sauce store bought or melt ½ cup dark chocolate with 1 tbsp of butter over a bain marie
• Granola
• Fresh strawberries for garnish

Instructions

1. To make the chia pudding, mix the chia seeds, coconut milk, vanilla and maple syrup together in a bowl. Transfer to a jar with a lid and refrigerate overnight or for at least 2 hours

2. To make the strawberry nicecream, blend frozen strawberries with frozen bananas in a blender. Be sure to scrape the sides down to get the fruit moving in the blender a few times until you get a thick sorbet like consistency. This can take 5 minutes. If the fruit is really frozen and wont mix in the blender add a small amount of milk.

3. To layer the jars start by adding a layer of chia pudding at the bottom of your jar, next place your sliced banana’s along the edges of the jar, adding a bit more chia pudding to secure them in place. Next add a layer of chocolate sauce, then granola and strawberry nicecream. Repeat layers and top with a generous amount of strawberry nicecream. Garnish with extra chocolate sauce, fresh strawberries, fresh bananas and granola.

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