Chocolate Peanut Butter High Protein Breakfast Sundae
Power your day with this genius high protein breakfast idea-a Chocolate Peanut Butter Breakfast Sundae with a super healthy secret ingredient!
I’m generally a pretty humble person, but I’ve got to say, I’m patting myself on this back for this one.
I mean c’mon, what’s not to love???
- √A sundae for breakfast!
- √Peanut Butter + Chocolate
- √Absolutely delicious with the perfect sweet/salty, crunchy/creamy combination!
- √High Protein Breakfast
- √Quick and easy~You can whip this up in 5 minutes!
- And, it’s got a super nutritious “secret” ingredient, that’s high in fiber and protein, naturally gluten-free, and a good source of plant based iron, along with folate, potassium, and antioxidants. And, you’d never guess it was in there, unless I told you. Drumroll please….
Lentils! Frozen lentils to be exact.
How to Freeze Lentils {and Other Pulses} for Easy Meal Prep
- Cook dried lentils or other pulses according to instructions. Note: I used TruRoots Organic Sprouted Lentils which cook in 6 minutes-how easy is that?! Non-sprouted lentils will take a little longer to cook {20-30 minutes}, and beans and chickpeas will take even longer. To speed up cooking time, you can cook pulses in a pressure cooker. This is a great guide on how to cook pulses from Pulse Canada: Guide to Cooking beans, Chickpeas, Lentils & Peas.
- Drain the cooked lentils/pulses in a colander, and spread them out in a single layer on a baking sheet.
- Place the baking sheet in your freezer for 3 to 4 hours, then place frozen lentils/pulses in plastic freezer bags or a glass freezer container to store
- Use frozen or defrost in the refrigerator, and drain any additional liquid before using in your recipe.
Chocolate Peanut Butter Breakfast Sundae | High Protein Breakfast Idea
Power your day with this genius high protein breakfast idea, with a super healthy secret ingredient!
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Servings: 1
Ingredients
- 1 banana, sliced and frozen (see notes for low FODMAP version)
- 1/2 cup lentils, cooked & frozen
- 1/4 cup almond milk, or “milk” of choice
- 1 tablespoon peanut butter
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons peanuts, shelled & salted
- 2 teaspoons cacao nibs
Instructions
- Combine frozen banana slices and lentils with almond milk, peanut butter, and cocoa powder in a high powered blender. Blend on high, using tamper device, and periodically scraping sides of blender as needed until all ingredients are well combined and mixture has a creamy consistency.
- Spoon in to a serving glass or bowl, top with peanuts and cacao nibs, and enjoy while cold.
Notes
- If you prep your banana and lentils the night before, you can whip this up in 5 minutes the next morning.
- To freeze your banana, peel and slice 1 banana and lay the pieces on a freezer-safe plate or tray topped with banana slices.
- You can buy frozen lentils, or see instructions in this post on how to freeze your own lentils.
- LOW FODMAP VERSION: Use 1 medium (100 g or less) unripe banana.
Nutrition
Serving: 1sundae | Calories: 482kcal | Carbohydrates: 57g | Protein: 21g | Fat: 23g | Saturated Fat: 5g | Sodium: 167mg | Potassium: 1107mg | Fiber: 16g | Sugar: 18g | Vitamin A: 75IU | Vitamin C: 12.3mg | Calcium: 116mg | Iron: 5.7mg
Did you make this recipe?I’d love a 5-star rating and review if you liked this recipe! If not, I’d love your comments, questions, and suggestions to make it better. Your feedback is much appreciated so I can understand how I can serve you best. Thank you!
