Banana Breakfast Pudding with Pistachio Crumble

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

Directions

1. 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.
2. 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.
3. Layer several banana slices, raspberries and the pudding into 8 serving dishes. Sprinkle pistachio-crumble on top and garnish with banana slice and raspberries.