On chia seeds! What trendy little things you are.
At this point in their popularity, it is likely you’ve have had an encounter or two with chia seeds.

Maybe you add them to oatmeal.

Maybe you blend them up in smoothies.

Maybe you drink lemon water with chia seeds for a cleansing drink.

Maybe you add them to baked goods.

Or maybe you’ve never tried them at all.

I happen to love chia seeds for all of these uses! These banana breakfast custards will give you yet another excellent reason to use them. And if you’ve never tried them, now you will want too!

If you’ve never made chia pudding before prepare to be amazed. The seeds gel up and form a creamy custard that reminds me of tapioca pudding! Much like aborio rice, chia seeds are magical. Who knew so much creaminess could come out of such small things. I’ve also found they work wonderfully to bind gluten-free baked goods!

These custards are a healthy and delicious breakfast, snack, or dessert. You make them the night before and let them sit in the refrigerator overnight. They are sweetened only with bananas and dates, but taste like an indulgence. Truth be told, I am a fan of anything you eat for breakfast that replicates dessert!



Banana Chia Seed Breakfast Custards {Dairy-Free, Paleo}

Serving Size: 4


  • 1 13.5oz can of coconut milk
  • 2 egg yolks
  • 1 banana, sliced
  • 4-5 dates
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chia seeds
  • banana slices and toasted walnuts for serving


  1. Pour the coconut milk into a saucepan and heat over medium heat. Place the egg yolks in a bowl. When the coconut milk starts to scald, slowly pour about 1 cup of the hot milk into the egg yolks while mixing vigorously with a whisk. Add the egg/milk mixture back to the pan and heat over medium heat for about 5 minutes, stirring constantly. The mixture should thicken slightly, do not boil.
  2. Pour the hot liquid into a blender and add the banana, dates, vanilla, cinnamon, and salt. Blend on high speed to combine for 2-3 minutes, until very smooth. Add the chia seeds and pulse to evenly combine. Pour the mixture into 4 ramekins or small jars.
  3. Cover and refrigerate overnight. Serve topped with banana slices and toasted walnuts. Enjoy!


*To make this egg-free simply omit the egg yolks and blend everything up in the blender.

*For coconut milk, I use the brand Natural Value from Amazon. It is packed in a BPA-free can and only contains coconut extract and water.

Recipe adapted from The 21-Day Sugar Detox