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!

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Banana Split Chia Seed Pudding


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x

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!


Scale

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?

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    28 comments
  1. 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!

  2. 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?

  3. 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!

  4. 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 🙂

  5. 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

  6. 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?

  7. 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!

  8. 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.

  9. 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!

  10. 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!

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