Almond Butter Chia Recipe

Preheat and prepare

If using a skillet, heat a nonstick or cast-iron skillet over medium heat. If using a toaster or oven, preheat toaster oven to medium/high or set the toaster.

Lightly butter or brush 1 tsp butter or oil onto both sides of each sourdough slice if you prefer a crisp, golden surface. Place slices in the toaster, toaster oven, or skillet.

Toast until golden-brown and crisp at the edges, about 2–4 minutes per side in a skillet or one cycle in a toaster. Transfer to a cutting board or serving plate.

Spread 2 tablespoons of almond butter evenly across each warm sourdough slice while they are still slightly warm so the almond butter softens and spreads easily.

Slice the banana

Peel the banana and slice it on the bias into 1/4-inch-thick coins. If you want less browning, toss the banana slices briefly with 1 tsp fresh lemon juice.

Arrange banana slices on top of the almond butter in an even layer, slightly overlapping if desired.

Drizzle 1 tablespoon of honey evenly over the two toasts (about 1/2 tbsp per slice) in a thin stream for attractive glazing. If your honey is very thick, warm it for 5–10 seconds in the microwave to loosen.

Sprinkle 2 teaspoons of chia seeds evenly over the toasts so seeds adhere to the almond butter and honey.

Finish with a light pinch of flaky sea salt over both toasts to balance sweetness (optional).

If using, scatter 1 tsp toasted sliced almonds across the toasts for crunch and add microgreens or mint leaves for color.

Cut each slice on the diagonal if desired and serve immediately while toast is warm and almond butter is soft.