Peanut Butter Banana Bread Chia Pudding
There's no better breakfast to have on a summer day than a cold bowl of chia pudding! Mashed ripe banana gives it a touch of sweetness, paired with shredded coconut, cinnamon, and a scoop of creamy peanut butter, this healthy recipe has all the flavors of your favorite slice of banana bread!
Ingredients
- 1 large ripe banana mashed
- 1 1/2 cup unsweetened almond milk
- 6 tbsp black chia seeds
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tbsp shredded coconut
- 1 tbsp unsalted peanut butter
Instructions
- Mash one large ripe banana into a medium-sized bowl with a fork.
- Add in the almond milk, chia seeds, cinnamon, vanilla extract, shredded coconut and peanut butter. Whisk to combine.
- Cover and let sit in the fridge for a minimum of three hours or overnight. (Don't forget this step! The chia seeds need time to soak up the liquid and reach that silky smooth consistency of pudding.)
- Enjoy cold with your favorite toppings! I like to add Purely Elizabeth's Chocolate Sea Salt granola, sliced banana, and hemp seeds.
Notes
This recipe keeps well in the fridge for 3-4 days.