This five ingredient peanut butter banana quinoa Greek yogurt breakfast pudding is the perfect summer breakfast and a great way to use up cooked quinoa that might be in your refrigerator! Chilled quinoa, frozen banana, Greek yogurt, peanut butter, vanilla, and salt are blended in a food processor for the perfect cold breakfast bowl. I like to top mine off with fresh or frozen berries and granola.
A couple of months ago, I mentioned in a blog post that I was going to challenge myself to create some fun new breakfast recipes this summer, a category in which my blog has been lacking. It hasn’t been the easiest, given that I’m not at my most creative or inspired in the morning, but it’s been fun to make something new for my morning repast every once in awhile.
This quinoa peanut butter banana Greek yogurt breakfast pudding has to be one of my favourites of the summer. It’s creamy, cold, rich in protein, healthy fat, fibre, magnesium, and iron, and totally kid-friendly. All that you need to make it is a food processor, as well as a handful of basic ingredients.
quinoa banana peanut butter breakfast pudding ingredients
You’ll need cooked, chilled quinoa, frozen ripe bananas, Greek yogurt, peanut or sunflower seed butter, vanilla, and sea salt.
For toppings, you’ll need fresh or frozen seasonal fruit, granola, and perhaps some hemp hearts for even more protein, healthy fats, and minerals.
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the method
Add all ingredients to a food processor fitted with the ‘S’ blade and process until smooth and creamy. The quinoa won’t ever get completely blended; it isn’t supposed to, as it gives some nice tapioca-like texture to the pudding.
a few final thoughts
To make this pudding vegan, use thick non-dairy yogurt instead of the Greek yogurt.
To make it nut-free, use sunflower seed butter or tahini instead of peanut butter.
This recipe makes two servings, but if you only need one serving, store the remaining pudding in an airtight container in the freezer. The night before you plan to enjoy it, transfer it into the refrigerator so that it can soften up overnight. In the morning, blend it in the food processor again until smooth and creamy.
more healthy breakfast recipes
- Carrot Cake Oatmeal Breakfast Bars (V + GF)
- Blueberry Yogurt Chia Pudding Breakfast Bowl
- Neapolitan Overnight Oats (Vanilla + Chocolate Oats with Strawberry Banana Soft Serve)
And that’s a wrap for tonight! I hope that you’re all having a good week so far! I’m going to change things up tomorrow with a new “What I Ate Wednesday.” It’s been too long since I’ve posted one! And then on Thursday, I’ll be back with a tasty green juice that you can make in a blender. Come to think of it, it would be a great accompaniment to this pudding.
Until then, I hope that you enjoy this quinoa peanut butter banana Greek yogurt pudding! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, be sure to tag it @upbeet.kitchen and #upbeetkitchen.
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Peanut Butter Banana Quinoa Greek Yogurt Breakfast Pudding
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
This five ingredient peanut butter banana quinoa Greek yogurt breakfast pudding is the perfect summer breakfast and a great way to use up cooked quinoa that might be in your refrigerator! Chilled quinoa, frozen banana, Greek yogurt, peanut butter, vanilla, and salt are blended in a food processor for the perfect cold breakfast bowl. I like to top mine off with fresh or frozen berries and granola.
Ingredients
- 2 cups chilled cooked quinoa (from ½ cup dry quinoa, see note)
- 2 large ripe frozen bananas, chopped
- ⅔ cup whole milk organic Greek yogurt
- 2 tablespoons peanut butter or sunflower seed butter
- ½ teaspoon vanilla extract
- Small pinch of fine sea salt
Toppings
- Fresh or frozen berries or cherries
- Granola (homemade or store-bought)
- Hemp hearts
Instructions
- Place all ingredients in a food processor fitted with the ‘S’ blade and process until smooth. The quinoa won’t get completely smooth, but this is normal!
- Divide between two bowls and garnish with fruit, granola, and hemp hearts.
Notes
You’ll need 2 cups of cooked quinoa for this recipe, and it must be chilled. I recommend cooking it the night before and refrigerating overnight. For this amount of cooked quinoa, bring ½ cup of quinoa and 1 cup of water to a boil, turn down heat to low, cover, and cook for 15 minutes, or until all of the water has been absorbed.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
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