#CrunchOn with Banana Chia Pudding + Almond Crumb Topping -- perfect #snack or #breakfast pudding!

Banana Chia Pudding with Almond Crumb Topping

Creamy banana pudding between layers of delicious chia pudding sprinkled with an almond crumb topping — perfect for a satisfying breakfast, yummy afternoon snack or anytime dessert!

#crunchon with Banana Chia Pudding + Almond Crumb Topping -- perfect #snack or #breakfast pudding!

This post is part of the California Almonds #CrunchOn campaign. As a member of the Healthy Aperture Blogger Network, I was compensated for my time and received free samples for recipe testing.

Almonds are a staple in our house. Raw almonds, slivered almonds, almond butter, almond flour, almond milk — you name it, we are using it one way or another. What’s your favorite way to snack on almonds?

This recipe is a triple threat. I used almonds three ways for extra amazing almond goodness. First, I made homemade almond milk with almond butter to make the chia seed pudding. Then I used fresh raw almonds to make the sweet and crunchy almond crumb topping.  If you love coffee cake, you will love this almond crumb cake pudding!

#CrunchOn with Banana Chia Pudding + Almond Crumb Topping -- perfect #snack or #breakfast pudding!

If you know me, you know I like my nutrients dense. Almonds are my go-to snack because they are loaded with nutrition. Ounce for ounce, almonds are the tree nut highest in protein, fiber, calcium, Vitamin E, riboflavin, and niacin. They are also one of the highest sources of hard-to-get and hard-to-keep magnesium. As women, we use up magnesium faster than we can replenish it so knowing almonds are a great source is a total plus.

#CrunchOn with Banana Chia Pudding + Almond Crumb Topping -- perfect #snack or #breakfast pudding!

If you’re not a huge fan of banana, don’t worry. I’m not either. In fact, I never choose banana-flavored anything. But this pudding doesn’t taste overwhelmingly banana, at all. In fact, after you stir it up is when the deliciousness really happens. In every bite you get the perfect mix of chia pudding, sweet and creamy banana yogurt, and crunchy almond topping, which I think is the best part!  It’s a mixture of oats, chopped almonds, coconut oil, and a little brown sugar for a sweet bite.

And if you really can’t stand the thought of the bananas, just use another fruit. Strawberries would be delicious, so would peaches or blueberries. It’s that simple. I hope you’ll mix up a batch of this tasty treat for someone you love today!

Almond Crumb Cake Pudding

Yield: 4 servings

Almond Crumb Cake Pudding


  • 1 Tbsp almond butter
  • 1 cup cold water
  • 2 dates
  • 1 banana
  • 4 Tbsp chia seed
  • 1/2 tsp cinnamon
  • 12 oz Greek banana yogurt
  • For the Topping:
  • 2 Tbsp raw oats
  • 1/4 cup raw almonds
  • 2 tsp brown sugar
  • 1 Tbsp coconut oil
  • dash cinnamon
  • dash sea salt


  1. Blend 1/4 cup of almonds in your blender until they are crushed and resemble large sand granules. Remove them from the blender and set aside in a small bowl.
  2. Into your blender then add the almond butter, cold water, 2 Tbsp chia seed, and dates. Blend until well incorporated. Add the banana and blend again.
  3. Place this mixture into a bowl and refrigerate while you make the topping. To the small bowl of crushed almonds, add the oats, cinnamon, dash of sea salt and brown sugar, then add the coconut oil and mix with your fingers until it resembles a crumb topping.
  4. Remove the chia pudding from the fridge and mix in the remaining chia seed. If it looks fine as it is, don't add it...but I needed to add more.
  5. Stir it up and place back in fridge for 30 minutes or overnight.
  6. Once it's ready, serve parfait style with banana yogurt layered in the middle and the crumb topping on top.



Almond Crumb Cake Pudding #CrunchOn

Chopped quinoa salad with cranberries -- perfect lunch for spring! #vegan #cleaneats #salad @danielleomar

Chopped Quinoa Salad with Cranberries

Chopped quinoa salad with cranberries -- perfect lunch for spring! #vegan #cleaneats #salad @danielleomar

Yes, another quinoa salad. Once I start making them I just can’t stop. This one is so tasty. I followed my simple formula for quinoa salad making and it worked like a charm. This time I used dried cranberries for an antioxidant boost and instead of a nut or seed, I added my freshly sprouted mung beans for the crunch. It’s so light and refreshing, this batch did not last long!

chopped quinoa salad with cranberries

If you’re thinking right now, I wish I liked quinoa it might be how you’re cooking it. I wasn’t a huge fan of quinoa until I started cooking it correctly and eating it cold as a salad. The trick is to use less water and add some lemon zest while it’s simmering. Many recipes will call for 1 cup of quinoa to 2 cups of water. In my opinion, this gives you a mushy result. If you use 1 1/2 cups of water to 1 cup quinoa you get a nice firm texture to your quinoa and no mush. And the lemon zest adds a great fresh flavor.  My other trick for making a mouthwatering quinoa salad is to chop up all the vegetable add-ins very small. This allows you to get all the different flavors in every bite.

chopped quinoa salad with cranberries

This hearty, nutrient-dense quinoa salad is the perfect way to enjoy spring veggies. The recipe can be found over on my Inspired Vegetarian column at Healthy Aperture. So click here if you want to see how I made it plus get a few ideas for swapping out ingredients!

Does Every Food We Love Become An Addiction?


It all started when I was running late for Norah’s ice skating lesson. I told her I needed to make every green light for us to be there on time. She quickly replied that she “knew” we weren’t going to make it. Upon hearing the confidence in her voice that it would not happen, I knew I had to tell her a secret that could possibly change her life forever.

You Become What You Believe.

I explained there was no faking allowed. She had to believe, beyond any question, that we would hit all the green lights. As we discussed the possibility of our minds creating only green lights, I could see her in the rearview mirror, giving me that look that says “I want to trust you because you are my all-knowing mother, but I don’t understand the concept.”

I’ve seen that look before.

Just replace the word Mother with Nutritionist and you might see where I’m going with this. So often my clients tell me they are addicted to a certain food, they cannot have it in the house, or they can’t stop eating it once they start. They often believe this is unique to their chemistry, that it’s their biological destiny to be addicted to the foods they love. Why do some people feel this way and others do not?

Do we create this reality for ourselves simply by believing it to be true? Or is it totally out of our control and predetermined by our genes?

Dr. Christiane Northrup, a leading authority in the field of women’s health, believes that our personal wellness (or lack thereof) is dictated far more by our beliefs than by our biology. She says our “belief trumps genes” and that what we think and how we feel about ourselves effects every organ of our body, influencing our long-term health. I wonder what my clients are thinking in those moments they feel powerless around food?

What would happen if you changed your language around food? What if you decided there were no foods more powerful than you? If you believed it so much you could stare down any pint of mint chocolate chip ice cream with discipline, resistance, and strength? How would your life change?

As I’m writing this it sounds very much like The Secret, but what I’m saying goes far beyond the laws of attraction. I’m talking about affecting your physiology just by the way you think. It’s possible. This study illustrates beautifully the power our perception has over our body composition.

So the next time you find yourself using negative or unempowering words to describe your relationship with a particular food, remember that your mindset creates your reality. The power is in the moment, so try to catch yourself doing it as it happens and then allow yourself to change course. I truly believe we can think ourselves healthy, if we start to really pay attention.

I will have to work a bit harder on creating only green lights when I’m running late. Ultimately we didn’t make it on time for her skate lesson. But I think it was worth it.