Save to Pinterest My mornings used to be a scramble of cereal boxes and burned toast until I stumbled on chia pudding during a particularly frantic week. I was skeptical at first—tiny seeds soaking overnight sounded more like a science experiment than breakfast. But after one spoonful of creamy, banana-laced pudding that tasted like dessert, I was hooked. Now these jars wait for me in the fridge like little gifts I left for myself. The Chunky Monkey twist makes it feel indulgent enough to crave, wholesome enough to feel good about.
I made this for my sister one weekend when she stayed over, and she kept peeking into the fridge asking when we could eat it. We ended up sitting on the porch at dawn with our jars, spoons clinking against glass, laughing about how fancy we felt eating pudding for breakfast. She texted me a photo of her own batch a week later. That is when I knew this recipe had real staying power.
Ingredients
- Chia seeds: These tiny powerhouses soak up liquid and turn gel-like overnight, creating that signature pudding texture without any cooking required.
- Unsweetened almond milk: Keeps the base light and creamy, though coconut milk will make it richer if you are in the mood for something more decadent.
- Maple syrup: A touch of natural sweetness that does not overpower the banana and chocolate, plus it blends in smoothly without graininess.
- Pure vanilla extract: Just half a teaspoon lifts the whole pudding, adding warmth that ties all the flavors together.
- Unsweetened cocoa powder: This is what gives you that chocolatey Chunky Monkey vibe without added sugar or artificial flavors.
- Natural creamy peanut butter: Look for the kind with just peanuts and maybe salt, it spreads easily and tastes like the real thing.
- Ripe banana: The riper the better, those brown speckles mean natural sweetness and a softer texture that layers beautifully.
- Dark chocolate chips or cacao nibs: Optional but highly recommended, they add little bursts of bittersweet joy in every bite.
- Chopped walnuts: A bit of crunch that echoes the original Chunky Monkey ice cream, plus healthy fats that keep you satisfied.
Instructions
- Mix the base:
- Whisk chia seeds, almond milk, maple syrup, and vanilla in a bowl until everything is evenly distributed. Let it sit for 10 minutes, giving it a stir once or twice so the seeds do not clump at the bottom.
- Create the cocoa layer:
- Split your thickened chia mixture into two bowls, then whisk cocoa powder and the extra maple syrup into one half until it is smooth and chocolatey. You will see the color transform right before your eyes.
- Layer your jars:
- Start with plain chia pudding at the bottom of each jar, then add banana slices, a spoonful of peanut butter, the cocoa chia layer, and finish with more banana, chocolate chips, and walnuts. It is like building a tiny edible sunset in a glass.
- Chill overnight:
- Cover your jars tightly and tuck them into the fridge for at least 6 hours or overnight. The chia will drink up the liquid and set into that perfect pudding consistency.
- Serve and enjoy:
- Pull your jars out in the morning, give them a stir if you like everything mixed, or eat them layer by layer to savor each flavor. Either way, breakfast just became something worth waking up for.
Save to Pinterest One morning I was running late and grabbed a jar on my way out the door, eating it at my desk while answering emails. A coworker leaned over and asked if I was seriously having dessert for breakfast. I just smiled and said it was chia pudding, watching her face shift from judgment to curiosity. By the end of the week, three people on my floor were bringing their own jars to work.
Making It Your Own
This recipe is a gentle template, not a rigid rule. Swap sunflower seed butter for peanut butter if allergies are a concern, or drizzle almond butter on top for a milder flavor. I have used strawberries instead of banana when they were on sale, and it still tasted fantastic. Sometimes I skip the cocoa layer entirely and fold in a spoonful of jam for a fruity twist.
Storage and Prep Tips
These jars keep beautifully in the fridge for up to four days, so I often make a double batch on Sunday night. The chia stays thick and creamy, though the banana slices may brown a bit if you wait too long. If that bothers you, toss the banana slices in a tiny splash of lemon juice before layering. I have also frozen individual jars for up to a month, thawing them overnight in the fridge when I need a backup breakfast.
Serving Suggestions
This pudding shines on its own, but it also plays well with others. I have spooned it over Greek yogurt for extra protein, or used it as a topping for warm oatmeal on chilly mornings. It is equally at home as an afternoon snack, a post-workout refuel, or even a healthier dessert when guests come over.
- Top with a sprinkle of coconut flakes for tropical flair.
- Drizzle with a little extra peanut butter if you are feeling indulgent.
- Serve alongside a hot cup of coffee or chai for a cozy breakfast moment.
Save to Pinterest There is something quietly satisfying about opening the fridge and seeing those jars lined up, ready to fuel your day without fuss or stress. Make a batch tonight and let tomorrow morning surprise you with how easy delicious can be.
Common Recipe Questions
- → How long does the chia pudding need to set?
The chia pudding requires at least 6 hours in the refrigerator to properly thicken and achieve that creamy, pudding-like texture. Overnight chilling (8-10 hours) yields the best results, making it perfect for advance preparation.
- → Can I use different milk alternatives?
Absolutely. While almond milk creates a light, neutral base, you can substitute with coconut milk for extra creaminess, oat milk for a slightly sweeter profile, or dairy milk if you prefer. Just keep the same liquid-to-chia ratio for proper thickening.
- → Is this suitable for meal prep?
This is ideal for meal prep. The layered jars stay fresh in the refrigerator for up to 4-5 days. Prepare a batch on Sunday, and you'll have grab-and-go breakfasts ready for the entire week. The layers may soften slightly but remain delicious.
- → What makes the Chunky Monkey flavor combination work?
The magic lies in the complementary flavors and textures. Sweet bananas provide natural fruitiness and creaminess, cocoa adds deep chocolate notes, and peanut butter brings rich nuttiness and protein. The chia seeds create a pudding consistency that ties all elements together beautifully.
- → How can I make this nut-free?
Replace the peanut butter with sunflower seed butter for a similar creamy texture and nutty flavor without any nuts. Omit the walnuts or replace them with pumpkin seeds for crunch. The rest of the ingredients remain naturally nut-free.
- → Can I reduce the sweetener?
Certainly. If your bananas are very ripe, you can reduce or omit the maple syrup in the base. The cocoa layer typically needs sweetener to balance the bitterness, but you can adjust all sweeteners to taste. Start with less and add more if needed.