Chunky Monkey Overnight Chia Pudding (Printer-Friendly)

Creamy chocolate chia pudding layered with banana slices and peanut butter for a satisfying make-ahead breakfast or snack.

# What You Need:

→ 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

# Steps:

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

# Expert Suggestions:

01 -
  • It's make-ahead magic—prep takes ten minutes, then sleep while breakfast gets ready for you.
  • The layering trick makes an ordinary breakfast feel like dessert, which honestly changes your entire day.
  • It's filling enough to skip lunch but not so heavy that you feel weighed down by 10 AM.
02 -
  • Don't skip the first five-minute rest and re-whisk—chia seeds need that stirring moment or you'll end up with a spoonful of seeds at the bottom and thin pudding on top.
  • Overripe bananas brown quickly once sliced, so layer them fresh right before serving unless you want them to oxidize and look a bit sad (they still taste fine, just less pretty).
03 -
  • If your pudding seems too thick after eight hours, stir in a splash more milk—everyone's chia seeds absorb differently depending on temperature and moisture in the air.
  • The banana layer trick prevents your pudding from tasting repetitively chocolatey; that fruit brightness is what keeps you coming back for another spoonful instead of getting overwhelmed.
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