Chunky Monkey Overnight Chia Pudding (Printable Version)

Creamy chocolate chia layered with banana and peanut butter for a satisfying breakfast.

# Components:

→ Chia Pudding Base

01 - 3 tablespoons chia seeds
02 - 1 cup unsweetened almond milk
03 - 1 tablespoon pure maple syrup
04 - 2 teaspoons unsweetened cocoa powder
05 - 1/2 teaspoon vanilla extract

→ Banana Layer

06 - 1 large ripe banana, sliced

→ Peanut Butter Layer

07 - 2 tablespoons natural creamy peanut butter

→ Optional Toppings

08 - 2 teaspoons dark chocolate chips
09 - 1 tablespoon chopped roasted peanuts
10 - Banana slices for garnish

# Directions:

01 - In a medium bowl, whisk together chia seeds, almond milk, maple syrup, cocoa powder, and vanilla extract until well combined. Allow to sit for 5 minutes, then whisk again to prevent clumping.
02 - Cover bowl and refrigerate for at least 8 hours or overnight until mixture reaches desired pudding consistency.
03 - When ready to serve, slice the ripe banana into even rounds.
04 - In two jars or glasses, layer half of the chia pudding at the bottom, followed by banana slices and a drizzle of peanut butter. Repeat layers with remaining pudding, banana, and peanut butter.
05 - Top each serving with chocolate chips, chopped peanuts, and additional banana slices if desired. Serve chilled.

# Expert Tips:

01 -
  • It requires literally zero cooking skills and tastes like you spent way more time on it than you actually did.
  • You get that creamy, indulgent pudding texture without any guilt, packed with omega-3s and real nutrition.
  • The layers look fancy enough to impress someone but it's honestly just assembly, making you feel like a kitchen genius.
02 -
  • Always whisk the pudding base twice—once right after mixing and once after letting it sit—because chia seeds will try to clump together and ruin the smooth texture if you're not vigilant.
  • Use ripe but still slightly firm bananas because overripe ones turn mushy and blend into the pudding in a way that loses that delicious texture contrast.
  • The magic happens in the overnight chill; don't try to shortcut this with the freezer or you'll end up with a weird texture instead of that perfect creamy pudding.
03 -
  • Double-whisk your pudding base right after mixing and again after the 5-minute rest—this is the difference between silky pudding and weird chia-seed clumps.
  • Slice your banana right before layering rather than prepping it hours ahead, because it will oxidize and turn brown in a way that looks less appealing even though it tastes the same.
  • A ratio of 3 tablespoons chia seeds to 1 cup liquid is perfect for that ideal pudding thickness, but if you prefer it slightly thinner just add an extra tablespoon of milk.
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