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

Ingredients:

• 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

Directions:

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 Dole.com for more kid-friendly recipes!