Peanut Butter Banana Chia Pudding

Peel 2 medium ripe bananas and place them in a large mixing bowl. Mash them thoroughly with a fork until completely smooth with no large lumps remaining.

Add 1/2 cup creamy peanut butter, 3 tbsp pure maple syrup, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon to the mashed bananas. Whisk the mixture vigorously until a smooth, uniform paste forms.

Slowly pour in 3 cups whole milk while continuing to whisk, ensuring the peanut butter paste fully dissolves into the milk without leaving any clumps.

Add 1 cup chia seeds to the bowl. Whisk immediately and continuously for 2 minutes to distribute the seeds evenly and prevent them from clumping together.

Let the mixture rest at room temperature for 10 minutes to allow the chia seeds to begin absorbing the liquid, then give it one more thorough stir to redistribute any settled seeds.

Roughly chop 1/4 cup raw peanuts. Heat a small dry skillet over medium-low heat, add the chopped peanuts, and toast for 3 to 4 minutes until golden brown and fragrant, stirring constantly to prevent burning. Transfer to a small dish and let cool.

Divide the prepared chia pudding mixture into two equal portions. Set aside one half (which contains 0.5 cup of the chia seed base) in an airtight container and store in the refrigerator for Day 5 breakfast.

Divide the remaining half of the pudding into serving jars or bowls. Cover and refrigerate for at least 2 hours (or overnight) to set completely. Top with the toasted chopped peanuts just before serving.