Banana Bread Protein Chia Pudding

Banana Bread Protein Chia Pudding

Hi friends!

Hope you all had a wonderful Monday.  We had a busy one which has generally been every day lately.  The past few weeks have seemed extra crazy though.  Between trying to study for the AFFA (which I took this past Saturday), subbing some extra classes, teaching 4 early morning classes and entertaining The Love Nugget All. The. Time. it’s been busy.

Especially in the mornings since two days I teach at 6:00 at The Studio then have an hour before I head to Afterburn to teach back to back classes.  I don’t always want to drive all the way home in between so I’ve been packing a breakfast meal with me and heading to a coffee shop to eat in between.

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My top pick lately has been this delicous banana bread chia pudding that is energizing, filling, and easy to travel with.

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Not to mention super simple to make!

Banana Bread Protein Chia Pudding

Banana Bread Protein Chia Pudding

Ingredients

  • 3 tbsp. chia seeds
  • 1/2 mashed banana
  • 1/2 scoop of About Time Banana Whey Protein Powder
  • 1 cup coconut or almond milk
  • 1/2 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/4 tsp. sea salt
  • 2 tbsp. chopped walnuts

Instructions

  1. Place all ingredients into a food processor or blender.
  2. Pulse until combined.
  3. Place in the refrigerator for at least 3 hours or overnight.
  4. Top with walnuts, bananas, cinnamon, honey or nothing at all.
  5. Enjoy!
http://myhealthyhappyhome.com/2015/07/14/banana-bread-protein-chia-pudding/

It’s definitely been a life saver when I’m running out the door looking for something to grab for an on the go meal.  It also makes a great pre-workout meal since it’s loaded with energizing, nutrient dense foods.  Hope you enjoy!

QUESTIONS – 

  • What’s your go to on the go breakfast? 
  • Have you tried Chia pudding?  Yay or nay?  
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Comments

  1. I love chia seed pudding! This version sounds especially amazing since I LOVE banana bread too 🙂

  2. Oh wow! Looks delish! I love chia pudding 🙂

  3. Looks yummy! Thanks for the recipe!