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an overhead photo of a bowl of quinoa peanut butter banana breakfast pudding in a glass dish topped with cherries and granola

Peanut Butter Banana Quinoa Greek Yogurt Breakfast Pudding

  • Author: Allison
  • Total Time: 10 minutes
  • Yield: 2 servings 1x


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.


  • 2 cups chilled cooked quinoa (from 1/2 cup dry quinoa, see note)
  • 2 large ripe frozen bananas, chopped
  • 2/3 cup whole milk organic Greek yogurt
  • 2 tablespoons peanut butter or sunflower seed butter
  • 1/2 teaspoon vanilla extract
  • Small pinch of fine sea salt


  • Fresh or frozen berries or cherries
  • Granola (homemade or store-bought)
  • Hemp hearts


  1. 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!
  2. Divide between two bowls and garnish with fruit, granola, and hemp hearts.


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 1/2 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

Keywords: quinoa breakfast pudding with peanut butter and banana