My Plant-Based Week
My Plant-Based Week

"All Shook Up" Chocolate Peanut Butter Banana Chia Breakfast Pudding

We love to start the day with a really healthy, filing smoothie. But sometimes, I like to change it up just a bit and have something that is almost decadent, dessert-like for breakfast. This  pudding certainly fits that bill. 



One combination that we love in my house is chocolate and peanut butter. Of course, in the spirit of healhty eating, I can't really serve Reeses Peanut Butter Cups for breakfast. Can I?? So, I turned to the "King" for this one--(Not Christ, our true King, but rather, Elvis, the King of Rock and Roll...)Bananas and chia seeds, along with the peanut butter and cocoa make this something that truly qualifies as healthy! It's thick, creamy, just sweet enough, and a variety of toppings gives the illusion of a make-your-own-sundae bar! Trust me, your kids will love having that control over their morning meal!


My personal favorite toppings are chopped walnuts, hemp hearts and mini vegan chocolate chips, but I have a feeling that shredded unsweetened coconut, raisins and/or chopped dates would be quite lovely, too. Feel free to dress it up any way you think would taste good. Or leave it alone! It's unbelievably good just as it is!


"All Shook Up" Chocolate Peanut Butter Banana Chia Breakfast Pudding

(Prep time: 5 minutes  Chill time: 8 hours or overnight  Serves 2-4, depending on serving size)

Printable Version


1 Cup non-dairy milk

1 Large, very ripe banana, mashed

2 Tbs. Organic creamy peanut butter

3 Tbs. Chia Seeds (I use black chia seeds)

1 Tbs. Unsweetened cocoa powder

4-6 Tbs. liquid sweetener of choice (I like maple syrup), or to your taste

1 tsp. pure vanilla extract

Dash of fine grain sea salt

Dash of cinnamon 


Optional toppings: Chopped walnuts, almonds or pecans, hemp hearts, mini vegan chocolate chips, dried fruit--whatever you like!


1. Put all ingredients into a medium bowl/container, preferably one with a lid to minimize dirty dishes! Mix thoroughly with a whisk to help break up the chia seeds and prevent them from clumping together. 

2. Cover and refrigerate overnight or for at least 8 hours. The chia seeds will start to absorb the liquid to thicken the pudding. If you like, check after 4-6 hours and if the pudding seems too thin, add another tablespoon of chia seeds.

3. Spoon into serving dishes and top as desired. 

4. Store any leftovers in the fridge for up to two days.




Please let me know what you think of this pudding! I welcome your input! 




Write a comment


  • Brooke (Tuesday, June 07 16 04:42 pm EDT)

    The husband would love this!

  • Milissa (Thursday, June 09 16 05:30 pm EDT)

    Yeah, mine does, too! Anything with the chocolate-peanut butter combo works for him:)

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Hi! I'm Milissa and my passions are healthy, mostly-plant-based food, saving money, enjoying my family, living in grace and honoring God.

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