Easy Peanut Butter Banana Chia Pudding (Print version)
Creamy peanut butter banana chia pudding made with simple pantry ingredients and chilled into a thick, no-cook breakfast.
# Ingredients:
For the pudding
01 -
2 ripe medium bananas, divided
02 -
1/3 cup (85 g) creamy peanut butter
03 -
2 cups (480 ml) unsweetened almond milk
04 -
2 tablespoons maple syrup, plus more to taste
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon ground cinnamon
07 -
1/8 teaspoon fine salt
08 -
1/2 cup (80 g) chia seeds
For serving
09 -
1 banana, sliced
10 -
2 tablespoons chopped roasted peanuts
11 -
1 tablespoon peanut butter, warmed for drizzling
12 -
Cinnamon, for dusting
# Instructions:
01 -
Mash 2 ripe bananas in a medium bowl until mostly smooth. A few small pieces are fine.
02 -
Add peanut butter, almond milk, maple syrup, vanilla, cinnamon, and salt. Whisk until the peanut butter is fully loosened and the mixture looks creamy.
03 -
Add the chia seeds and stir well, scraping the bottom and sides of the bowl so no dry pockets remain.
04 -
Let the mixture stand for 15 minutes, then stir again to break up any chia clumps.
05 -
Cover and refrigerate for at least 2 hours, or overnight, until thick and spoonable.
06 -
Spoon into jars or bowls. Top with sliced banana, chopped peanuts, a drizzle of warm peanut butter, and a light dusting of cinnamon.
# Good to know:
01 -
Stir once after the first 15 minutes for the smoothest texture.
02 -
Keeps covered in the refrigerator for up to 4 days.
03 -
Add fresh banana toppings right before serving.