I’m the kind of person that the weather has a profound effect on. When it’s sunny and warm, it’s easier to get up in the morning, easier to get to the gym or run outside, easier to make breakfast. My go-to warm weather breakfast is a smoothie. I get my greens in, lots of fruits, and a healthy dose of protein. It’s quick, simple, and delicious. In the winter, all bets are off. Half the time I’m lucky if I even get out of bed in time to put clothes on and walk the dog before I’m running for the subway, cursing myself for not leaving enough time to have a few moments to myself to make breakfast.
I know how important breakfast is. It gets your metabolism going, gives you much needed energy, and just starts the day off right. But lately, between my semi-insane travel schedule and this darn winter that won’t end, I just can’t seem to get myself to make breakfast in the morning. And it throws off my whole day. I get busy at the office and before I know it, it’s 1pm and I have only had black coffee and water. It’s not a sustainable or healthy way to start the day. So I’ve been trying to come up with some new ideas. I’ve had some success lately – cookies that I could eat for breakfast, and my latest success – a peanut butter banana chia seed pudding.
Chia seed pudding is one of the simplest recipes to make, and all it takes is a little bit of planning ahead, as it needs to sit overnight. But tossing it together is a snap and when you’re getting up the next morning, it’s ready to go. It’s a delicious and healthy way to start the day without spending any time at all preparing. It’s also surprisingly filling, especially with the added protein from the peanut butter.
What makes chia seed pudding so simple? It literally takes about 3 minutes to prepare. In this case, slice a few bananas, add some peanut butter, toss in chia seeds and almond milk, put it in the fridge overnight and that’s it! Seriously, it doesn’t really get any easier than that.
I’m a big fan of the flavor combination of peanut butter and banana and anytime I can come up with a new way to put them together, I’m happy. Peanut butter and banana on toast, baked into pancakes, and now in pudding – any way you try it, you can’t go wrong. So if you’re like me, and need a little help on these still-cold mornings, definitely give this one a try. It’s great for breakfast, or even as dessert. Your tastebuds will thank you!
Peanut Butter Banana Chia Seed Pudding
What You’ll Need:
- 1/2 cup chia seeds
- 2/3 cup sliced banana (about 3/4 of a whole banana) – use the rest for topping
- 1 1/2 tablespoons peanut butter
- 1 1/4 cups unsweetened almond milk
What You’ll Do:
- Soften the peanut butter slightly by microwaving for about 15-20 seconds
- Place half the bananas in a jar and top with half the peanut butter and half the chia seeds, layer the rest on top
- Pour the almond milk on top, cover and give it a shake
- Refrigerate overnight, until chia seeds have soaked up the almond milk and the pudding has a tapioca consistency
- Stir the pudding before serving, top with additional sliced bananas (optional)