Let me tell you about my morning lifesaver – this Banana Peanut Butter Chia Pudding! As a mom constantly racing against the clock (who isn’t?), I needed something nutritious that my kids would actually eat without a battle. One desperate morning, I threw together what we had – bananas, peanut butter, chia seeds – and wow, did we strike gold! Now it’s our go-to breakfast that keeps everyone full until lunch. The best part? You literally mix it the night before and wake up to creamy, dreamy pudding that tastes like dessert but fuels you like a champ. Trust me, once you try this combo of sweet banana and rich peanut butter with those magical chia seeds, you’ll be hooked too!
Table of Contents
Table of Contents
Why You’ll Love This Banana Peanut Butter Chia Pudding
Oh, where do I even start? This pudding isn’t just breakfast—it’s a little jar of happiness that makes mornings easier. Here’s why it’s become my kitchen MVP:
- Creamy dreaminess: The chia seeds work their magic overnight, turning the mixture into a luscious, spoonable pudding that’s way better than oatmeal
- Protein punch: Between the chia seeds and peanut butter, it keeps you full for hours (no 10 AM stomach growling!)
- Kid-approved: My picky eaters think it’s dessert—shh, our secret!
- Zero cooking: Just blend, stir, and let the fridge do the work while you sleep
- Meal prep hero: Make a big batch Sunday night—breakfast is DONE for days
Seriously, it’s the closest thing to a morning miracle I’ve found!
Ingredients for Banana Peanut Butter Chia Pudding
Grab these simple ingredients – I bet you have most in your kitchen already! The magic happens when they all come together:
- 1 cup almond milk (or any milk you love – we’ve used coconut in a pinch!)
- 1/2 ripe banana (the spottier, the sweeter – mash it well)
- 1/4 cup chia seeds (these little powerhouses thicken everything)
- 1 tbsp maple syrup (optional, but nice if your banana isn’t super sweet)
- 1 tsp vanilla (the good stuff makes all the difference)
- 1 tbsp peanut butter (for topping – creamy or crunchy both work!)
See? Nothing fancy – just real food that transforms overnight into breakfast magic.
How to Make Banana Peanut Butter Chia Pudding
Okay, let’s make some breakfast magic happen! This is so easy you’ll laugh, but I’ll walk you through each step to pudding perfection. The key? Letting time do most of the work while you catch some Z’s!
Step 1: Blend the Base
First, grab your blender – even my little $20 one works great for this. Toss in the almond milk, that half banana (make sure it’s nice and mushy!), vanilla, and maple syrup if you’re using it. Now blend until it’s completely smooth – no banana lumps allowed! You want it to look like creamy banana milk. If it seems too thick, add a splash more almond milk. This liquid gold is what makes your pudding dreamy.
Step 2: Mix in Chia Seeds
Pour that beautiful banana milk into your favorite jar or bowl (I use mason jars because they’re cute for serving). Now sprinkle in those mighty chia seeds and stir like crazy for a good minute. Really get in there! Those little seeds love to clump together, so keep stirring until they’re all separated and swimming happily in the liquid. Pro tip: Come back after 10 minutes and give it another quick stir – this prevents any stubborn clumps from forming.
Step 3: Chill and Set
Pop a lid on your jar or cover with plastic wrap, then tuck it into the fridge overnight. The chia seeds will work their thickening magic as you sleep! If you’re in a rush (we’ve all been there), you can eat it after 3-4 hours, but trust me – overnight gives that perfect pudding texture. The mixture should be thick but still jiggle slightly when you shake the jar. Too thin? Add another teaspoon of chia seeds and wait another hour.
Step 4: Add Toppings
Morning time! Now for the fun part – grab your peanut butter and microwave it for about 10 seconds (just until it’s drizzle-able). Swirl it over your pudding with a spoon – watch how it melts into those little crevices! Sometimes I go wild and add sliced bananas or a sprinkle of granola for crunch. My kids love when I let them decorate their own with chocolate chips. However you top it, dig in and enjoy your creamy, dreamy breakfast creation!
Tips for Perfect Banana Peanut Butter Chia Pudding
After making this pudding more times than I can count (seriously, my blender knows the recipe by heart), here are my foolproof tips:
- Banana ripeness matters – The spottier the banana, the sweeter your pudding will be naturally (no extra syrup needed!)
- Stir it halfway – Give your pudding a quick stir after 1-2 hours in the fridge to prevent chia seeds from clumping at the bottom
- Taste before sweetening – Blend first, then decide if you need maple syrup – ripe bananas often make it sweet enough
- Thickness hack – If your pudding seems too thin in the morning, stir in an extra teaspoon of chia seeds and wait 30 minutes
These little tricks make all the difference between good pudding and “wow, can I have seconds?” pudding!
Print
Creamy Banana Peanut Butter Chia Pudding in 1 Easy Step
Banana Peanut Butter Chia Pudding is a creamy, protein-rich breakfast option perfect for busy mornings. Kids love the banana and peanut butter combo.
- Total Time: 5 minutes (plus overnight chilling)
- Yield: 2 servings 1x
Ingredients
- 1 cup almond milk
- 1/2 ripe banana
- 1/4 cup chia seeds
- 1 tbsp maple syrup (optional)
- 1 tsp vanilla
- 1 tbsp peanut butter (for topping)
Instructions
- In a blender, combine almond milk, half of the banana, maple syrup (if using), and vanilla. Blend until smooth.
- Pour the mixture into a jar or bowl and stir in the chia seeds until well combined.
- Cover and refrigerate overnight to allow it to thicken and set.
- When ready to serve, add a dollop of peanut butter on top. For an extra treat, microwave the peanut butter for about 10 seconds to make it easier to drizzle.
Notes
- Best prepared the night before for a quick breakfast.
- Adjust sweetness by adding more or less maple syrup.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Variations for Banana Peanut Butter Chia Pudding
Oh, the fun part – making this pudding your own! Here are my favorite twists when I’m feeling adventurous:
- Coconut dream: Swap almond milk for coconut milk – it makes it extra rich and tropical
- Nut butter swap: Almond butter or cashew butter work beautifully if peanut allergies are a concern
- Chocolate fix: Add 1 tbsp cocoa powder to the blender for a chocolate-banana version (my kids go nuts for this!)
- Berry blast: Blend in a handful of frozen strawberries or blueberries for a fruity twist
The best part? You really can’t mess it up – just keep the chia seed ratio the same and play with flavors!
Serving Suggestions
Oh, the fun doesn’t stop with peanut butter drizzle! I love topping mine with fresh berries for a pop of color, crunchy granola for texture, or a warm honey drizzle when I’m feeling fancy. Sometimes I even sprinkle cinnamon for extra coziness – perfect with my morning coffee!
Storage & Reheating
Here’s the beautiful part – this pudding keeps like a dream! Store it covered in the fridge for 3-4 days (if it lasts that long). No reheating needed – just grab a spoon and enjoy it cold straight from the jar. The flavors actually get better as they mingle overnight!
Banana Peanut Butter Chia Pudding FAQs
I get asked these questions all the time – here’s everything you need to know about our favorite breakfast pudding:
Can I use regular milk instead of almond milk?
Absolutely! Dairy milk works beautifully – it actually makes the pudding extra creamy. We use almond milk because my youngest has a dairy sensitivity, but any milk you prefer will do the trick.
Is this chia pudding gluten-free?
Yes! Naturally gluten-free as long as your ingredients are (check peanut butter labels if you’re sensitive). Those with celiac disease can enjoy this worry-free.
How long does it stay fresh in the fridge?
It keeps beautifully for 3-4 days – sometimes I make a big batch on Sunday for quick breakfasts all week. The chia seeds actually help preserve it!
Can I make it without banana?
You can, but the banana adds natural sweetness and creaminess. Try substituting with 1/4 cup applesauce if needed. The texture will be slightly different but still delicious!
Why isn’t my pudding thickening?
Three likely culprits: not enough chia seeds (measure carefully!), not enough time (wait longer!), or old chia seeds (they lose thickening power over time). Give it a stir and wait another hour – it’ll get there!
Nutritional Information
Nutritional estimates vary based on ingredients and brands used, but this pudding packs protein, fiber, and healthy fats to fuel your morning!
Try this recipe and share your twist in the comments! Share your twist in the comments!
