Banana Split Chia Pudding

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.

Bowl with chia pudding topped with a split banana, strawberries, blueberries and cacao nibs. A gold spoon, slices strawberries, and small bowl of cacao nibs are beside the bowl.

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.

Bowl with chia pudding topped with a split banana, drizzle fo peanut butter, strawberries, blueberries and cacao nibs. A gold spoon, slices strawberries, and small bowl of cacao nibs are beside the bowl.

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.

Bowl with chia pudding topped with a split banana, strawberries, blueberries and cacao nibs.

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!

Bowl with chia pudding topped with a split banana, strawberries, blueberries and cacao nibs.

Banana Split Chia Seed Pudding

Brittany Mullins
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!
4.8 from 5 votes
Prep Time 15 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 2
Calories 353 kcal

Ingredients
  

  • 1 cup unsweetened vanilla Almond Breeze almond milk
  • 1/2 cup plain Greek yogurt I used 2%
  • 1 1/2 Tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup chia seeds
  • 1 banana sliced into thin slices
  • 1/2 cup chopped strawberries
  • 1/2 cup blueberries
  • 2 Tablespoons cacao nibs
  • 1/4 cup unsweetened coconut flakes toasted (optional)

Instructions
 

  • 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.

Nutrition

Serving: 1/2 of recipe (without coconut)Calories: 353kcalCarbohydrates: 47gProtein: 12gFat: 15gSaturated Fat: 3gSodium: 118mgFiber: 14gSugar: 25g
Keyword banana split chia pudding
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Recipe Rating




    36 comments
    1. Amy M.
      March 8, 2021 AT 10:29 pm

      This looks delicious, Brittany! Can’t wait to try it!

      1. Brittany Mullins
        March 8, 2021 AT 11:41 pm

        Thank you, Amy! 🙂

    2. Damaris Hay
      June 30, 2020 AT 3:08 pm

      5 stars
      I have a question: what is the serving size of this recipe? It says it yields 4 servings but in your nutritional breakdown you say a serving is 1/2 the recipe. I’m confused. Thanks!

      1. Brittany Mullins
        June 30, 2020 AT 7:51 pm

        So sorry for the confusion. The recipe yield should have been 2. Thank you for catching that. I’ve updated the recipe.

    3. Sushi
      January 18, 2020 AT 1:50 am

      5 stars
      Oh my god, this was delicious. Thanks for sharing the recipe, Brittany. The coconut flakes and the blueberries really added a lot of flavor. Utterly delicious.

      1. Brittany Mullins
        January 18, 2020 AT 5:33 pm

        Woot woot!! So glad you loved this recipe, Sushi. Thanks for coming back to leave a comment and star rating. It’s super helpful to other readers. 🙂

    4. Sarah D
      November 1, 2019 AT 3:48 pm

      5 stars
      I like chia puddings, but something about them usually weirds out my husband. I made this one last week and he ate it all before I had any! This gets 5 stars based on his approval! Thanks for another great recipe.

      1. Brittany Mullins
        November 1, 2019 AT 4:16 pm

        Haha I love it!! Next time, you’ll have to make a bigger batch! I’m so glad he loved it and I hope you get a chance to taste it too. 🙂 Thank you so much for coming back to leave a comment and star rating, Sarah. The ratings are super helpful, so I appreciate it. <3

    5. Gloria
      April 29, 2019 AT 8:38 pm

      Hi there,
      I found this by Googling “easy chia seed pudding” and seeing the link on a recipe you’d posted for a different pudding. This looks great. However, I hate the taste of almond milk and really all non-cow milk. Could I make it with cow milk? Would I adjust the amount if so? Thanks!

Parchment paper lined with protein balls.

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