Banana Breakfast Pudding with Pistachio Crumble - Action for Healthy Kids
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Banana Breakfast Pudding with Pistachio Crumble

Who knew breakfast could be so sweet (and full of fiber)?


  • 2 cups light, unsweetened vanilla almond milk
  • 3 very ripe bananas, peeled and mashed
  • 1/2 cup chia seeds
  • 2 tablespoons honey
  • 1/2 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 raspberries
  • 2 bananas, sliced

Prep time: 10 minutes


  1. Combine almond milk, mashed bananas, chia seeds, honey, 1/4 teaspoon nutmeg, and orange peel.
  2. Cover; refrigerate 2 hours or until mixture thickens and chia seeds soften.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Line baking sheet with foil and spray with cooking spray; set aside.
  5. Combine oats, pistachio nuts, brown sugar, flax meal and remaining 1/4 teaspoon nutmeg; rub into a mixture.
  6. Spread oat mixture on prepared pan. Bake 12 to 15 minutes or until browned. Cool.
  7. Layer several banana slices, raspberries and the pudding into 8 serving dishes.
  8. Sprinkle pistachio-crumble on top, and garnish with banana slide and raspberries.

Recipe courtesy of Dole. Visit for more kid-friendly recipes!

Categories: Recipes