Ingredients
– 2 very ripe bananas for natural sweetness and creaminess
– 1 1/2 cups low fat milk (such as 2% milk, or substitute with almond milk, rice milk, or oat milk) serves as the liquid base
– 1/2 cup natural creamy peanut butter adds protein and a rich, nutty flavor
– 3 tablespoons chia seeds provides fiber and omega-3 fatty acids for texture and nutrition
Instructions
1-In a blender, puree the 2 very ripe bananas, 1 1/2 cups of low fat milk, and 1/2 cup of natural creamy peanut butter together until smooth.
2-Transfer the mixture to a medium bowl and stir in the 3 tablespoons of chia seeds.
3-Cover with plastic wrap and chill in the refrigerator for 4 hours or overnight to let the chia seeds expand and thicken.
4-Stir the mixture before serving to ensure even texture.
5-Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Last Step:
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🍯 Use very ripe bananas for natural sweetness; add honey or agave nectar if using less ripe bananas.
🌱 Stir the pudding halfway through refrigeration to prevent clumping and ensure even texture.
🥛 Experiment with different types of milk to suit dietary preferences or enhance flavor.
🍓 Add toppings like fresh fruit, granola, or Greek yogurt for added texture and protein.
❄️ Frozen bananas work great and add extra creaminess when thawed.
🕒 This recipe is perfect for meal prepping as it makes a double batch.
🚫 Limit storage to a few days to avoid browning and maintain fresh flavor.
⬆️ Adjust chia seed quantity if pudding is too runny, as thickening varies by chia seed brand.
- Prep Time: 5 minutes
- Refrigeration Time: 4 hours
- Category: Breakfast
- Method: No-cook, blending
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 127mg
- Fat: 13g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 4mg