Banana Split Chia Pudding
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Published Jul 10, 2019, Updated May 22, 2023
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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.
Banana Split Chia Seed Pudding
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Want More Chia Pudding Recipes?
- Basic Chia Pudding
- Chocolate Chia Pudding
- Strawberry Chia Pudding
- Mango Chia Pudding
- Kiwi Chia Pudding
- Breakfast Chia Pudding
- Pumpkin Chia Pudding
- Raspberry Chia Pudding
- Protein Chia Pudding
Do More with Chia Seeds! Check Out These Recipes:
- 10 Ways to Eat Chia Seeds
- Lemon Chia Fresca
- Easy Strawberry Chia Jam
- Chia Breakfast Cookies
- Chia Bars
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.
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. 🙂
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!
So sorry for the confusion. The recipe yield should have been 2. Thank you for catching that. I’ve updated the recipe.
This looks delicious, Brittany! Can’t wait to try it!
Thank you, Amy! 🙂
Reminds me of a sweet sticky rice pudding. It’s so good.
I’m so glad you enjoyed this chia pudding, Teresa! Thanks so much for the review and star rating!
I grew up in the town of the first banana split, so I just had to try this pudding!! So very good! Loved it!
Yay!! So glad you enjoyed this chia pudding, Taylor! Thanks for the review 🙂
I made this one again this morning and switched it up a bit. I made it like a real banana split w scoops of chia pudding like ice cream. Topped w nut butter, SF dark chocolate and keto whip. It was AH-MAZING!
I am so glad I made this Banana split chia pudding! I prepared it yesterday evening and enjoyed it this morning for breakfast! It was amazing 🤩 Filled me with energy and positive vibes! And what a great surprise that I could even join the EBF RECIPE CLUB 🤩🤗😎 Gonna make some more chia recipes this week!
So glad this chia pudding was a hit, Gloria!! Thanks so much for trying it and coming back to leave a review. I really appreciate it!
Another delicious chia pudding recipe. I had it for dessert, as I couldn’t wait until breakfast to try it! It’s a pity the rest of my family are put off by the look of the chia seeds, they are really missing out!! However, it’s not too bad, as it means there’s more for me!
So glad you enjoyed this chia pudding, Susannah! Thanks for the review!
Can I use Fairlife 2% milk?
Definitely! Any type of milk will work for this recipe.