Banana Split Chia Pudding
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Published Jul 10, 2019, Updated Mar 18, 2024
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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.
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
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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.
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.
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
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!
Hi Brittany just found your recipes. are you using tumbler glasses here?
Yay! So glad you found me. I’m using stemless wineglasses. 🙂
I make without the yogurt. It still sets up but not quite as thick.
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?
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!
Gound chia?…black or white??
Either will work!
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 🙂
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
The yogurt helps thicken it up. Coconut or almond yogurt would work!
Yummo! Just pinned for a breakfast idea.