This banana split chia pudding is like having dessert for breakfast. It’s made with Greek yogurt so you’re getting a good amount of protein along with all the fun toppings: bananas, berries and cacao nibs!
As I’m sure you’ve noticed, I LOVE chia pudding. For some reason it fell off my radar for a couple of months, but it’s back and in full-force! Lately I’ve been making a big batch of chia pudding during my weekly meal prep to snack on throughout the week and it’s been awesome.
How to Make Banana Split Chia Pudding
Banana split chia pudding is SO easy! I started with my basic chia pudding recipe, added some Greek yogurt and used a bunch of fun toppings inspired by a traditional ice cream based banana split.
Bananas and berries, obviously. Then I got fancy and added cacao nibs for good measure. You can’t have a banana split without a little chocolate in there.
Chia Pudding with Greek Yogurt
This chia pudding flavor combo is so delicious — probably the best chia seed pudding I’ve ever made. I think the Greek yogurt is what really makes it. I use full-fat plain Greek yogurt so the pudding is extra creamy and has an added boost of protein. Chia seeds have a little plant-based protein on their own (2 Tablespoons have 4 grams of chia seeds), but adding Greek yogurt to the mix, even if it’s just a little bit, adds a good amount of protein.
Breakfast, Snack or Dessert
The best part? This banana split is super healthy — loaded with healthy fats from the chia seeds, protein from the Greek yogurt and lots of complex carbs from the fruit. It makes for such a delicious breakfast, but you could totally have this an after-dinner snack too!
And it turned out to be quite photogenic as well. Chia pudding is like oatmeal and soup. Sometimes it’s hard to capture a beautiful photo of it, but this bowl turned out to be beautiful.
If you make this banana split chia pudding be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!
This banana split chia pudding is like having dessert for breakfast. It's made with Greek yogurt so you're getting a good amount of protein along with all the fun toppings: bananas, berries and cacao nibs!
Stir together almond milk, yogurt, maple syrup and vanilla. Whisk in the chia seeds. Cover and refrigerate overnight. If you’re in a rush, less time will do — I’d recommend at least 3-4 hours. You’ll want to wait until you’re ready to serve the chia pudding before preparing your toppings.
Toast coconut: Preheat a sauté pan to medium heat. Add coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove the coconut flakes from the pan and allow to cool.
Remove chia pudding from the fridge and stir to make sure there aren’t any big clumps and then spoon into two serving dishes. Top with banana slices, strawberries, blueberries, coconut flakes (if using) and cacao nibs, dividing the toppings between each bowl.
If you’re not planning to eat both servings at one time. Simply leave the toppings and chia seed pudding in separate air-tight containers in the fridge until ready to serve. The chia seed pudding should last 4-5 days in the fridge so you can make a batch at the beginning of the week and have it for breakfast or a snack on multiple days.