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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!
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Prep Time 10 minutes
Refrigeration 3 hours
Servings: 2 servings
Course: Breakfast
Ingredients Method Notes

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

Method
 

  1. Mash one large ripe banana into a medium-sized bowl with a fork.
  2. Add in the almond milk, chia seeds, cinnamon, vanilla extract, shredded coconut and peanut butter. Whisk to combine.
  3. 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.)
  4. 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.