Chunky Monkey Overnight Chia Pudding (Printable)

Luscious no-cook breakfast with creamy banana, cocoa, and peanut butter layers melded with nutritious chia seeds. Perfect for make-ahead mornings.

# What You'll Need:

→ Chia Pudding Base

01 - 4 tablespoons chia seeds
02 - 1 cup unsweetened almond milk
03 - 1 tablespoon maple syrup or honey
04 - 1/2 teaspoon pure vanilla extract

→ Cocoa Layer

05 - 1 tablespoon unsweetened cocoa powder
06 - 1/2 tablespoon maple syrup or honey

→ Peanut Butter Layer

07 - 2 tablespoons natural creamy peanut butter

→ Banana Layer and Toppings

08 - 1 large ripe banana, sliced
09 - 2 tablespoons dark chocolate chips or cacao nibs
10 - 1 tablespoon chopped walnuts

# Directions:

01 - In a mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract. Set aside for 10 minutes, stirring once or twice, until mixture begins to thicken.
02 - Divide the thickened mixture equally into two bowls. To one portion, whisk in cocoa powder and maple syrup until fully combined.
03 - In two serving jars or glasses, layer as follows: plain chia pudding on bottom, banana slices, peanut butter spread, cocoa chia pudding layer, remaining banana slices, and optional chocolate chips and walnuts on top.
04 - Cover jars and refrigerate for at least 6 hours or overnight until pudding thickens and sets completely.
05 - Remove from refrigerator and serve chilled. Stir before consuming if desired.

# Expert Tips:

01 -
  • No cooking required: Just stir, layer, and walk away while your breakfast basically makes itself overnight.
  • It actually tastes like dessert: This doesn't feel like you're being virtuous; it tastes like you're eating chunky monkey ice cream for breakfast.
  • Make it once, eat it twice: Prep two jars on Sunday and you've got grab-and-go sorted for two mornings without thinking.
02 -
  • Stir your chia mixture those first 10 minutes or it will clump: I learned this the hard way when I set the bowl down and forgot about it, only to return to a thick lump of chia in the center and watery milk around the edges; those two stirrings make all the difference.
  • Overnight chilling is non-negotiable: I once got impatient and served this after 2 hours, and the chia was still grainy and the pudding was soup; six hours minimum, and you'll notice the texture improvement is absolutely worth the wait.
03 -
  • Don't skip the initial 10-minute stir: It's the difference between a creamy pudding and one that separates or clumps, and it takes almost no time at all.
  • If your pudding is too thick when you eat it, thin it with a splash of milk right before serving: If it's too thin, you added too much milk or didn't wait long enough for the chia to work its magic.
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