Banana Peanut Butter Chia Seed Pudding

A healthy pudding, with no added sugar or artificial sweeteners, that even Elvis would have enjoyed.  Minus the bacon.

Banana Peanut Butter Chia Seed Pudding | The Suburban Soapbox

 

I have a tremendous sweet tooth.  It’s so bad that when I am trying to eat right I feel insanely deprived if I can’t have a sweet treat.  I become angry….ravenous…even if I just ate something. Like Godzilla, kinda.  The health nuts say to eat a piece of fruit to satisfy a sweet craving. They are truly….nuts.  A piece of fruit isn’t even disguised as dessert.  An apple is just an apple, unless you bake it with something…like sugar, and butter, and pastry.  Mmmmm, pie. See, it’s a problem.

Banana Peanut Butter Chia Seed Pudding | The Suburban Soapbox

This pudding is healthy power food….disguised as dessert.  It’s not chocolate (already did that…one of my most pinned recipes!) but it certainly will satisfy that sweet tooth.  And the peanut butter adds a little protein so this creamy snack isn’t so bad after a workout.  I held back and didn’t add any sweeteners…instead, I used an almost overripe banana.  The sugars become more intense the riper the banana gets so let’s go with that…let nature help us out a bit.  If you use a firmer, less ripe banana you may want to add a little honey or agave nectar to your recipe.

Banana Peanut Butter Chia Seed Pudding | The Suburban Soapbox

The best part….the Banana Peanut Butter Chia Seed Pudding takes about 5 minutes of prep time.  That’s it.  And it’s so easy, your kids can handle it!

Banana Peanut Butter Chia Seed Pudding | The Suburban Soapbox

I think peanut butter, banana and bacon sandwich lovers could dig this. Confession…I seriously considered adding bacon to this recipe…maybe next time.

 

Banana Peanut Butter Chia Seed Pudding

Makes 6 servings

2 very ripe bananas

1 1/2 cups low fat milk (I used 2%)

1/2 cup natural creamy peanut butter

3 tablespoons chia seeds (I used Bob’s Red Mill)

In a blender, puree the banana, milk and peanut butter.  Transfer the mixture to a medium bowl and stir in the chia seeds.  Cover with plastic wrap and chill in the refrigerator for 4 hours or overnight.

Stir the mixture before serving.  Can be stored in an airtight container refrigerated for up to 1 week.

Banana Peanut Butter Chia Seed Pudding | The Suburban Soapbox

 

Comments

  1. Yum! This looks so delicious! Love the use of chia seeds in this pudding to make it a superfood pudding :)

  2. Yum! I’ve been in love with chia pudding lately, it’s so great for breakfast. Today I had a lemon coconut blueberry chia pudding – so yummy! Thanks for this!

  3. michelle says:

    oh my god, throw some rice in there. Seriously, I had about 1/2 c. of extra rice from my rice cooker & decided to chuck it in the chia pudding I made the day before (what, i was a little drunk, sue me.) & forgot until just now I had some & was all like “whaaa?”. it thickened it up & created a great texture. also, dark chocolate powder to the original mix. it’s ugly, but delicious.

  4. Kelly Nguyen says:

    I just actually bought chia seeds and I am currently trying this simple recipe! They have just been put in the fridge and I am hoping it tastes as good as it looks!

  5. Stacie Lowery says:

    How would soy or almond milk work in this? Too runny or? Add more banana? Maybe chocolate soymilk?

    • I tried it with almond milk and just replaced the milk in the same quantity with great results. I’m sure soy would be the same.

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