As you might know, I’m addicted to smoothies.
Several versions of this latest drug-of-choice have been fueling my mornings since January. That’s almost four months of smoothies slurped at least three times per week. Yikes!
I don’t think my desire for cold, creamy drinks will die down any time soon, especially now that summer is fast-approaching. Temperatures are already hitting the 85-degree mark in Gainesville.
Despite the deliciousness of smoothies, I’m running out of ways to reinvent them. Luckily, I remembered pinning the following recipe for Chocolate Peanut Butter Banana Chia Pudding a while back, and it proved to be a welcome break from my slurp-able usual Monday morning.
I found an almost-empty Peter Pan Natural Crunchy peanut butter jar begging to be used for an overnight breakfast.
After more than 12 hours in the fridge, the pudding looked like a sponge, literally! I’m not going to lie. I was a bit skeptical about how much this would taste like “pudding,” but how could I not enjoy a recipe that includes three food loves of my life: chocolate, peanut butter and banana.
Luckily, my worst nightmare of eating cafeteria-style chocolate pudding went unfounded. The texture of chia seeds with milk made the pudding more like mousse or French silk pie.
There’s no doubt I’m adding this recipe to my regular summer breakfast rotation. The pudding is like eating dessert for breakfast and packs a hefty nutritional punch.
Thanks, Love, Peace, and Food! Enjoy 🙂
- Have you ever made chia pudding?
- What are some ways you use/eat chia seeds?
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