Well, it’s time to change up my breakfast routine. My typical routine is to blend up a fruit smoothie with protein and Greek yogurt, and hope that it keeps me full until lunch. Sometimes it does, but usually by 10 am, I’m STARVING. I honestly feel like I’m coming off a sugar-high (smoothies are loaded with sugar usually). Talk about grabbing anything just to feel normal again. Plus, I work in a place with offices, and everyone, and I mean EVERYONE has candy. Those little bowls of Reese’s are stupid tempting. That’s why I’m adding this peanut butter banana chia pudding into my daily routine!
If you want to lose weight, you have to keep your blood sugar in check. Most smoothies are packed with fruit and juices, which isn’t that filling and loaded with sugar. I realized that my smoothies were causing sugar crashes an hour or two after I drank them. Which meant I was eating anything in sight mid-morning. Not good for weight loss or my hormones. The fiber in this breakfast chia pudding stabilizes blood sugar through the morning because of all the fiber! Look out in the near-future for my post about the importance of fiber (trust me, it’s important).
I honestly don’t know why I didn’t change it up sooner, because this peanut butter banana chia pudding is capital A-mazing. You can totally make it ahead of time. It’s way easier than smoothies, you don’t have to wash the blender after, and it saves more time in the morning. I usually make this peanut butter banana chia pudding ahead of time in bigger batches as part of my meal planning routine. Saving time = #winning!
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If you’ve never tried chia seed pudding, it’s definitely an odd texture at first. Chia seeds get all gel-like when they are mixed with liquid. They’re crazy high in fiber, and super filling. Honestly, they’re at the top of my “Megan, you should eat more of this” list. If you’ve never had them before, they may taste odd at first. But let me tell you, they are worth getting used to. And the fiber makes it soooo worth it. I’m talking 11 g for 2 tablespoons. #powerpudding
I’ve been eating this delicious breakfast around 8 or 9 am, and I don’t even start feeling hungry by 1 or 2 pm! It’s crazy! 
With less carbs and more healthy fat and protein than fruit smoothies, no wonder I’ve been feeling so much better! Plus, who doesn’t love peanut butter and banana?! You can even sprinkle some cocoa nibs in this, and make it into an awesome chocolaty dessert too!
Get the recipe below!
- 1/2 cup chia seeds
- 2 cups almond milk
- 2 T natural peanut butter
- 1/2 banana (sliced)
- Mix chia seeds and almond milk together in a bowl until well combined.
- Cover and allow to sit a minimum of 4 hours in the fridge. Overnight is best.
- Split into 2 containers.
- Top with peanut butter and sliced banana.
- Enjoy!
- Pro Tip: Chia seeds are much cheaper when bought in bulk than when they are pre-packaged. Try getting them by the pound instead of off the shelf.
- Banana and peanut butter portions listed above are enough for 1 portion of the chia pudding.
xoxo Megan
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