Banana Breakfast Pudding with Pistachio Crumble
Cook time – 15 min

- Total time
- 30 minutes
- Preparation time
- 15 minutes
- Calories
- 240
- Portions
- 8
Directions
- Combine almond milk, mashed bananas, chia seeds, honey, 1/4 teaspoon nutmeg and orange peel. Cover; refrigerate 2 hours or until mixture thickens and chia seeds soften.
- Preheat oven to 350°F. Line baking sheet with foil and spray with cooking spray; set aside. Combine oats, pistachio nuts, brown sugar, flax meal and remaining 1/4 teaspoon nutmeg. Using fingertips, rub the buttery spread into oat mixture. Spread oat mixture on prepared pan. Bake 12 to 15 minutes or until browned. Cool.
- Layer several banana slices, raspberries and the pudding into 8 serving dishes. Sprinkle pistachio-crumble on top and garnish with banana slice and raspberries.
Ingredients
- 2 cups light unsweetened vanilla almond milk
- 3 very ripe DOLE® Bananas, peeled and mashed
- 1/2 cup chia seeds
- 2 tablespoons honey
- 1/2 teaspoon ground nutmeg, divided
- 1 teaspoon grated orange peel
- 1/4 cup old-fashioned rolled oats
- 1/4 cup shelled, roasted and salted pistachio nuts
- 2 tablespoons light brown sugar
- 2 tablespoons flax meal
- 2 tablespoons buttery spread
- 1-1/2 cups DOLE Raspberries
- 2 DOLE Bananas, sliced
Nutritional Facts
Serving Per Container | |
Serving Size | 185g |
Calories | 240 |
Entries | Daily value in %* |
---|---|
Total Fat (10 g) | 15% |
Saturated Fat (1.5 g) | 8% |
Polyunsaturated (4.5 g) | |
Monounsaturated (2 g) | |
Sodium (95 mg) | 4% |
Total Carbohydrate (36 g) | 12% |
Dietary Fiber (9 g) | 36% |
Total Sugars (18 g) | |
Protein (4 g) | |
Calcium | 15% |
Iron | 10% |
Magnesium | 10% |
Manganese | 30% |
Phosphorus | 15% |
Potassium (420 mg) | 12% |
Thiamin | 10% |
Vitamin A | 4% |
Vitamin B6 | 20% |
Vitamin C | 25% |
Vitamin E | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.