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!

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

Banana Split Chia Seed Pudding


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2
  • Diet: Vegan

Description

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!


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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 of recipe (without coconut)
  • Calories: 353
  • Sugar: 25g
  • Sodium: 118mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Carbohydrates: 47g
  • Fiber: 14g
  • Protein: 12g

Keywords: banana split chia pudding

Want More Chia Pudding Recipes?

Do More with Chia Seeds! Check Out These Recipes:

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    34 comments
    1. Damaris Hay
      June 30, 2020 AT 3:08 pm

      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.

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

      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. 🙂

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

      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

    4. 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!

    5. Mandy Bennett
      August 12, 2018 AT 11:00 am

      Hi Brittany just found your recipes. are you using tumbler glasses here?

      1. Brittany Mullins
        August 13, 2018 AT 10:27 am

        Yay! So glad you found me. I’m using stemless wineglasses. 🙂

    6. Ilene
      March 2, 2018 AT 8:53 am

      I make without the yogurt. It still sets up but not quite as thick.

    7. Cookenjoy
      February 6, 2018 AT 6:56 pm

      I made the “basic” chia seed pudding. I used 1/3 2% regular cow’s milk, 2/3 regular evaporated milk (a leftover). The pudding was not thick, like tapioca, after 3 days in the fridge. What am I missing?

    8. Tara
      January 7, 2015 AT 8:49 pm

      Thank you for this recipe Brittany!had this for breakfast on Monday & Tuesday tipped with pumpkin seeds, goji berries & shredded coconut!! It was really filling and reminded me of tapioca! I’m making another batch for breakfast tomorrow & Friday! I’m hooked!

    9. Julie boucher
      November 23, 2014 AT 5:15 pm

      Gound chia?…black or white??

      1. Brittany Mullins
        November 23, 2014 AT 11:29 pm

        Either will work!

    10. Meg Payne
      August 7, 2014 AT 5:29 pm

      Hey Brittany, this is one of my favorite recipes! It’s so easy, delicious, and nutritious! I also wanted to let you know that I am a huge fan of your blog and I have been for a couple years now. Do you have any advise for someone (me!) who is just starting to blog? Thank you 🙂

    11. Karina
      August 6, 2014 AT 3:19 pm

      thanks for sharing this chia pudding recipe! I have a question, Do you need to use yogurt to make the pudding? or what other type of yogurt can I use. I avoid eating dairy

      1. Brittany Mullins
        August 6, 2014 AT 3:22 pm

        The yogurt helps thicken it up. Coconut or almond yogurt would work!

    12. Kayla Hoffman
      July 30, 2014 AT 12:31 pm

      Yummo! Just pinned for a breakfast idea.

    13. Courtney
      July 29, 2014 AT 11:07 pm

      I need to try this! I have been wanting to make chia seed pudding for a while now – thank you for the inspiration! 🙂

    14. Katherine
      July 28, 2014 AT 1:43 pm

      Great recipe. I was surprised by how little it yielded, but I was using older chia seeds. Do you think this could make them expand less?

    15. Keren
      July 25, 2014 AT 9:03 pm

      I love chia pudding! This looks amazing!

      1. Brittany Mullins
        July 24, 2014 AT 8:22 pm

        Thank you Brittney! And welcome to EBF. 🙂

    16. z6
      July 23, 2014 AT 12:55 pm

      It´s a good idea. You don´t have to cook alone. I have to try this. Thanks for sharing. Congrats on the hub of the day.

    17. Jessica
      July 22, 2014 AT 10:40 pm

      I have yet to actually make and taste chia pudding… but it really intrigues me! Your photos did turn out beautifully! My mouth is watering and I have a plan to make this pudding very soon. Thanks!

      1. Brittany Mullins
        July 24, 2014 AT 9:26 pm

        Oh man, you have to try chia pudding soon. I’m sure you’ll love it!

    18. Sarah
      July 22, 2014 AT 1:13 pm

      Yum! I’ve had chia pudding on the brain lately but seem to always forget to pick up the necessary ingredients when I’m shopping. Your version looks delicious.

      1. Brittany Mullins
        July 24, 2014 AT 9:27 pm

        Thanks Sarah!

    19. aladygoeswest
      July 22, 2014 AT 9:02 am

      I also eat chia seeds regularly in overnight oats, but I’ve never made chia seed pudding. Looks delicious. I need to switch up my daily breakfast, so I just may give this one a try. Thanks!

      1. Brittany Mullins
        July 24, 2014 AT 9:27 pm

        Let me know if you do end up trying it. I’d love to hear what you think. 🙂

    20. Julia
      July 22, 2014 AT 8:57 am

      I LOVE this idea! Almost everyone makes their chia pudding with coconut milk, which is a bummer because I can’t do coconut milk any more. I’m going to make this straight away!

      1. Brittany Mullins
        July 24, 2014 AT 9:28 pm

        Yay! I hope you love it, Julia.

    21. Flake And Cake
      July 22, 2014 AT 8:17 am

      This looks absolutely delicious and super pretty too! Definitely agree about chocolate being a non-negotiable part of a banana split 🙂

      1. Brittany Mullins
        July 24, 2014 AT 9:28 pm

        Right! You can’t have a banana split without chocolate — no way.

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