Peanut Butter Banana Chia Pudding
5min
4min
4
220
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Chef's Note
Toasting the raw peanuts for just a few minutes releases their aromatic oils, providing a warm, smoky crunch that beautifully cuts through the rich, creamy peanut butter base. If you are prepping this for a busy morning, layer the pudding, bananas, and peanuts in a mason jar the night before.
Tags
Ingredients
2 cups leftover prepared peanut butter banana chia pudding
1 medium banana
2 tbsp raw peanuts
Instructions
- 1
Place 2 tbsp raw peanuts in a small dry skillet over medium-low heat. Toast them for 3 to 4 minutes, shaking the pan frequently, until they are fragrant and lightly golden. Transfer them to a cutting board, let cool for 2 minutes, then roughly chop.
- 2
Peel 1 medium banana and slice it into 1/4-inch thick rounds.
- 3
Retrieve 2 cups of leftover prepared peanut butter banana chia pudding (reserved from Day 4) from the refrigerator. Stir it thoroughly to ensure it is smooth and creamy.
- 4
Divide the 2 cups of leftover prepared peanut butter banana chia pudding evenly among 4 serving bowls or portable jars (1/2 cup per serving).
- 5
Top each portion with 1/4 of the sliced banana and sprinkle with 1/2 tbsp of the toasted, chopped peanuts. Serve immediately or seal for a grab-and-go meal.
Nutrition Information (per serving)
220
7g
22g
12g
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