Meet the banana cream pie you can eat for breakfast. Made with banana, chia seeds, Vanilla Whey 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, we’ve got the perfect recipe to use it in: Banana Cream Pie Chia Pudding.
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 Whey (or Plant-Based Vegan) 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:
Banana Cream Pie Chia Pudding
Made with banana, chia seeds, Vanilla Whey Shakeology, almond milk, and Greek yogurt, this protein-and-fiber powerhouse will keep you full for hours.
- 1 cup unsweetened almond milk
- 1 scoop Vanilla Whey (or Vanilla Plant-Based Vegan) Shakeology
- 2 Tbsp. chia seeds
- ½ cup reduced-fat (0-2%) plain Greek yogurt
- ½ large banana, sliced
Add almond milk, chia seeds, and Shakeology to a 16-oz. jar (or sealable container); stir until well mixed and no lumps remain. Seal jar.
Refrigerate at least 4 hours (or overnight). Top with yogurt and banana just before serving.
Store refrigerated in an airtight container for up to 24 hours.
High in Fiber, High in Protein, Vegetarian
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
This recipe makes a great breakfast.
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