Peanut Butter Pudding: Healthy, delicious, and easy!

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Easy 3 ingredient peanut butter pudding MOMables.com

MOMables is always creating easy, kid-friendly recipes – recipes using REAL food ingredients. Real food that can be made quickly goes hand in hand with the school lunch plan philosophy.

This Peanut Butter Pudding only has three ingredients and comes together in 5 minutes. That’s right, in five minutes you have a creamy pudding that is high in protein, calcium, healthy fats and low in sugar!

At my local grocery store, I’m fortunate to have a nut butter grinding station; each week, I push the little green button on their machine and within seconds, I am watching whole roasted peanuts turn into peanut butter.  It’s amazing.

If you don’t have such a machine (or don’t feel like making your own nut butter at home), use the best, “natural peanut butter” your budget will allow.  Mix it with plain, whole milk yogurt (which will have few additives than reduced fat versions) and a simple banana, and your work is done.  For a little added crunch, you can top it with peanuts or even a few extra slices of fresh banana.

Quick-3-Ingredient-Peanut-Butter-Pudding

Peanut Butter Pudding is perfect for adding to a healthy school lunch or serving for an after-school snack.

Or … if no one is looking, it’s good to eat right out of the blender  -not that I know anything about that!

3-Ingredient Peanut Butter Pudding
 
Prep time
Total time
 
Author:
Cuisine: Snacks
Serves: 2 cups (4 servings)
Ingredients
  • 1 Banana, sliced
  • ½ Cup Natural Peanut Butter
  • ½ Cup Plain Yogurt
Instructions
  1. Combine the peanut butter and yogurt in a blender.
  2. Blend until smooth.*
  3. Add the banana slices and blend just until smooth and no longer chunky.
  4. Pour into serving containers and refrigerate or serve immediately.
  5. If desired, top with roasted peanuts for crunch.
Notes
*Depending on the thickness of your peanut butter, you may need to add 1-3 teaspoons of water as you blend the yogurt and peanut butter. Add it a teaspoon at a time to avoid it becoming too runny.
Nutrition Information
Serving size: ½ cup serving size

 

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Comments

  1. Kelly says

    I used to make something like this and freeze it as ice cream or popsicles. It was soft enough to spoon, even without using an ice cream maker.

    For those with dairy allergies, you could probably use canned full-fat coconut milk. It would probably be thick enough and would be cheaper than coconut yogurt.

  2. Kelly says

    The entire family loves peanut butter so I think this would be a hit. However, I have yet to be able to find (at least where I live) plain whole milk yogurt. I have been settling for Stonyfield’s lowfat version, but would love to get whole. Any idea which stores carry it?

    Thank you!

    • says

      Hi Kelly! I am not sure who carries the whole milk version where you live. My Fresh Market store does. Perhaps you can contact Stonyfield? When I can’t find whole, I use their low fat as well. Still comes out delicious.

    • says

      Hi, Kelly — Stonyfield, Liberte, and Brown Cow all have whole milk yogurts. If your stores aren’t carrying whole milk versions, you could certainly use a low fat version.

  3. xealia says

    Thank you thank you thank you for this recipe… With my kids dairy allergy I’ve never been able to give them “pudding” but with this recipe I can substitute their soy or coconut yogurt. I have a chocolate coconut yogurt in the fridge right now. I think I’m going to make PB chocolate chip pudding for them! :)

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