Banana Peanut Butter Chia Seed Pudding

• Vegetarian
• Gluten free

• Produce

  • 2 Bananas, very ripe

• Condiments

  • 1/2 cup Peanut butter, natural creamy

• Nuts & Seeds

  • 3 tbsp Chia seeds

• Dairy

  • 1 1/2 cups Low-fat milk

Found on thesuburbansoapbox.com

Description

Ingredients

• 2 very ripe bananas
• 1 1/2 cups low fat milk (I used 2%)
• 1/2 cup natural creamy peanut butter
• 3 tablespoons chia seeds (I used Bobs Red Mill)
• 2 very ripe bananas
• 1 1/2 cups low fat milk (I used 2%)
• 1/2 cup natural creamy peanut butter
• 3 tablespoons chia seeds (I used Bobs Red Mill)

Directions

• In a blender, puree the banana, milk and peanut butter. Transfer the mixture to a medium bowl and stir in the chia seeds. Cover with plastic wrap and chill in the refrigerator for 4 hours or overnight.
• Stir the mixture before serving. Can be stored in an airtight container refrigerated for up to 1 week.
• In a blender, puree the banana, milk and peanut butter. Transfer the mixture to a medium bowl and stir in the chia seeds. Cover with plastic wrap and chill in the refrigerator for 4 hours or overnight. Stir the mixture before serving. Can be stored in an airtight container refrigerated for up to 1 week.
• In a blender, puree the banana, milk and peanut butter. Transfer the mixture to a medium bowl and stir in the chia seeds. Cover with plastic wrap and chill in the refrigerator for 4 hours or overnight.
• Stir the mixture before serving. Can be stored in an airtight container refrigerated for up to 1 week.