Banana Cream Pie Chia Pudding
Meet the banana cream pie you can eat for breakfast (or dessert!).
Made with banana, chia seeds, Vanilla Shakeology, almond milk, and Greek yogurt, this protein-and-fiber powerhouse will keep you full for hours.
If you’ve got that random half banana leftover from your morning smoothie sitting on the counter doing nothing, this is the perfect recipe to use it in.
Chia pudding is a popular snack, with good reason: It’s super easy to make, it’s versatile, and it’s a delicious way to help you hit your protein and fiber goals for the day.
Just mix almond milk, Vanilla Shakeology then refrigerate for at least 4 hours, or overnight if you want this first thing in the morning.
If you’re feeling fancy, scoop alternating layers of chia pudding, banana slices, and Greek yogurt in a glass.
Try our other easy chia pudding recipes:
Chocolate Chia Pudding With Dried Strawberries
Chia Pudding With Turmeric, Almonds, and Goji Berries
Pro tip: Get hundreds of delicious Shakeology recipes on the Beachbody Blog.
Banana Cream Pie Chia Pudding
Made with banana, chia seeds, Vanilla Shakeology, almond milk, and Greek yogurt, this protein-and-fiber powerhouse will keep you full for hours.
Ingredients
- 1 cup / 240 ml unsweetened almond milk
- 1 scoop Vanilla Shakeology
- 2 Tbsp. chia seeds
- ½ cup / 120 g reduced-fat (0-2%) plain Greek yogurt
- ½ large banana, sliced
Instructions
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Add almond milk, Shakeology, and chia seeds to a 16-oz. (450-ml) jar (or sealable container); stir until well mixed and no lumps remain. Seal jar.
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Refrigerate at least 4 hours (or overnight).
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Top with yogurt and banana just before serving.
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Store refrigerated in an airtight container for up to 24 hours.
Recipe Notes
Fantastic Fiber (F), Power Protein (P), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
*Total Sugars 20 g, Added Sugars 5 g
Container Equivalents
1 Purple
1½ Red
1 Orange
1 tsp.
2B Mindset Plate It!
This recipe makes a great breakfast.
