Peanut Butter Banana Chia Pudding

Peanut Butter Banana Chia Pudding is the creamy, protein-packed breakfast that makes your mornings SO much easier! This vegan breakfast is loaded with flavor from ripe bananas and natural peanut butter, and it comes together in just 5 minutes. The best part? You make it the night before for an easy grab-and-go breakfast!

Why You’ll Love This Recipe

Oh my goodness, where do I even start? This Peanut Butter Banana Chia Pudding has become my absolute GO-TO when I need a healthy breakfast that actually tastes amazing! You know those mornings when you’re running around trying to get everything done? This is ready and waiting for you in the fridge – no cooking, no stress, just pure deliciousness.

What I love most is how it reminds me of my childhood. Remember peanut butter and banana sandwiches? That same nostalgic flavor combo, but grown-up and healthy! Plus, it’s dairy-free and vegan, so it works for just about everyone.

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Ingredient List

For the Base:

• 1 ripe banana (mashed) – The riper, the better! Those brown-spotted bananas are PERFECT
• 3 tablespoons chia seeds – The magic ingredient that creates that pudding texture
• 1 cup non-dairy milk – I love almond or oat milk, but use whatever you have!
• 1 tablespoon pure maple syrup – Or honey if you’re not vegan
• 2 teaspoons natural peanut butter – Look for the kind with just peanuts (and maybe salt!)
• 1 pinch of cinnamon – Just a kiss of warmth

For Topping (Optional but SO Good!):

• Vanilla yogurt
• Extra peanut butter drizzle
• Fresh banana slices
• Granola for crunch

Why These Ingredients Work

Chia Seeds: These tiny powerhouses are the MAGIC in this recipe! When you soak them in liquid, they expand and get all gelatinous, creating that perfect pudding texture without any cooking. Plus, they’re packed with omega-3s, fiber, and protein. I call them nature’s little superfoods!

Ripe Banana: Here’s my secret – save those bananas that are getting a little too brown for eating! They’re actually PERFECT for this recipe. The riper the banana, the sweeter and more flavorful your pudding will be. Plus, that natural sweetness means you need less added sugar. Win-win!

Natural Peanut Butter: I’m talking about the good stuff here – just peanuts (and maybe salt). No added oils or sugar needed! It gives you that rich, nutty flavor AND adds protein to keep you full all morning. Trust me, this isn’t the time to use the super-processed stuff.

Non-Dairy Milk: Whether you choose almond, oat, soy, or cashew milk, you’re keeping this dairy-free and adding creaminess. I usually go with oat milk because it’s naturally a bit sweeter and creamier, but honestly, they all work beautifully!

Essential Tools and Equipment

• Mason jar or glass container with lid – Perfect for mixing AND storing
• Fork – For mashing that banana and stirring everything together
• Measuring spoons and cups – For perfect proportions

That’s it! No fancy equipment needed. I love recipes like this that don’t dirty up my whole kitchen!

How To Make Peanut Butter Banana Chia Pudding

Step 1: Mash Your Banana

Here’s a little trick I learned that saves on dishes – mash your banana right on the banana peel with a fork! Just cut it in half lengthwise while it’s still in the peel, then mash away. Once it’s nice and smooth, scrape it into your mason jar or container. Easy peasy!

Step 2: Add Your Liquids and Sweetener

Pour in your cup of non-dairy milk and that tablespoon of maple syrup. Give it a quick stir to mix the banana into the milk – you want it all combined nicely!

Step 3: Add the Star Ingredient

Time for those magical chia seeds! Add 3 tablespoons right into your jar. Now comes the IMPORTANT part – stir, stir, STIR! I use a fork and really mix it well for at least a minute. You want to make sure those chia seeds aren’t clumping together. If they clump up now, they’ll stay clumpy in your pudding. Nobody wants that!

Step 4: Add Flavor

Swirl in your peanut butter and add that pinch of cinnamon. Give it one more good stir to distribute everything evenly.

Step 5: Let the Magic Happen

Pop the lid on your jar and put it in the fridge. Now here’s where patience comes in – let it sit for at least 2-3 hours, or better yet, overnight! The chia seeds need time to absorb all that liquid and create that gorgeous pudding texture.

Pro tip: If you remember before bed, give it another quick stir! This helps prevent any clumps and ensures an even creamier texture. But honestly, I usually forget, and it still turns out great!

Step 6: Serve and Enjoy!

In the morning, give your pudding a quick stir. If it’s too thick, add a splash more milk. Too thin? Let it sit a few more minutes.

You Must Know

STIRRING IS EVERYTHING! I cannot stress this enough – when you first mix in those chia seeds, you need to stir THOROUGHLY. I’m talking a full minute of good stirring.

Those little seeds love to stick together and form clumps, and once they set up, those clumps aren’t going anywhere. Use a fork and really get in there!

Personal Secret: Want to know my trick for the CREAMIEST pudding? I actually blend half the banana with the milk before adding the chia seeds. It creates this silky-smooth base that’s absolutely dreamy! Just pop them in a blender for 10 seconds. The other half I mash in for texture. Game. Changer.

Pro Tips & Cooking Hacks

• Make it in batches! I usually make 3-4 jars at once on Sunday night. They keep perfectly in the fridge for up to 5 days. Breakfast is DONE for the week!
• Too thick? Add a splash more milk and stir. Too thin? Add another teaspoon of chia seeds and wait 10 more minutes.
• No time to wait? While overnight is ideal, if you’re really in a pinch, 2-3 hours will work. Just know it’ll be even better if you can wait longer!
• Avoid the gummy texture: Don’t add TOO many chia seeds. 3 tablespoons per cup of liquid is the sweet spot. More than that and it gets weirdly gummy.
• Room temperature banana works best: Cold banana is harder to mash. Let it sit out for a bit before you start!

Flavor Variations / Suggestions

Once you’ve mastered the basic recipe, the fun begins! Here are some of my favorite ways to switch it up:

• Chocolate Peanut Butter: Add 1 tablespoon cocoa powder for a chocolate twist! Tastes like Reese’s for breakfast.
• Almond Butter Swap: Use almond butter instead of peanut butter for a different nutty flavor
• Berry Banana: Mix in some mashed strawberries or blueberries with the banana
• Protein Boost: Add a scoop of your favorite vanilla protein powder
• Tropical Vibes: Use coconut milk and top with toasted coconut flakes and sliced mango
• Extra Sweetness: Drizzle with a little extra maple syrup or honey on top
• Crunchy Addition: Fold in some chopped walnuts or pecans before refrigerating

Make-Ahead Options

This recipe was MADE for meal prep! Here’s how I do it:

Sunday Prep: Every Sunday evening, I make 4-5 jars of this pudding. Line them up in my fridge, and boom – breakfast is handled for most of the week! The texture actually gets better after a day or two as the flavors meld together.

How Long It Keeps: Stored in an airtight container (or those mason jars!), this pudding stays fresh in the fridge for up to 5 days. Though in my house, it rarely makes it past day 3!

Can You Freeze It?: Honestly? I wouldn’t recommend it. The texture gets a bit weird after freezing. But the good news is it’s so quick to make fresh, you don’t really need to freeze it anyway!

Recipe Notes & Baker’s Tips

• The consistency will thicken as it sits. What looks too liquidy at first will be perfect after a few hours!
• If you’re dairy-free, make sure your yogurt topping is also dairy-free. I love coconut yogurt for this!
• Not a peanut butter fan? Try sunflower seed butter for a nut-free version
• The pudding might separate a bit if it sits for several days. Just give it a good stir before eating!
• Want it sweeter? Add an extra drizzle of maple syrup. Trying to cut sugar? The ripe banana provides plenty of natural sweetness on its own!

Serving Suggestions

I love how versatile this pudding is! Here’s how I like to enjoy it:

• Classic Breakfast: Top with sliced banana, a drizzle of peanut butter, and some banana bread granola for crunch
• Parfait Style: Layer it with vanilla yogurt and fresh berries in a pretty glass
• On-the-Go: Keep it right in the mason jar, grab a spoon, and head out the door!
• Snack Time: It’s not just for breakfast! This makes a great afternoon snack too
• Dessert Twist: Add some dark chocolate chips and whipped cream for a healthy-ish dessert

Pairs beautifully with: Your morning coffee or tea, a glass of fresh orange juice, or even a green smoothie on the side!

How to Store Your Peanut Butter Banana Chia Pudding

Refrigerator: Keep your pudding in an airtight container or covered mason jar in the fridge for up to 5 days. Make sure it’s sealed well so it doesn’t absorb any fridge odors!

Room Temperature: Don’t leave this one out! Because it contains milk and banana, it needs to stay cold. If you’re taking it to work, use an insulated lunch bag with an ice pack.

Reheating: No need! This is meant to be enjoyed cold. In fact, I think it tastes best straight from the fridge on a warm morning!

Allergy Information

Common Allergens:

• Peanuts: This recipe contains peanut butter, which is a common allergen
• Tree Nuts: If you’re using almond or cashew milk, be aware these are tree nuts

Allergy-Friendly Substitutions:

• Nut-Free Version: Use sunflower seed butter instead of peanut butter, and oat milk instead of almond milk. Works perfectly!
• Soy-Free: Just avoid soy milk and use almond, oat, or cashew milk instead
• Gluten-Free: Good news! Chia seeds are naturally gluten-free. Just double-check your milk and toppings

Questions I Get Asked A Lot

Why is my chia pudding too thick/too thin?

If it’s too thick, just add a splash more milk and stir! If it’s too thin, you either didn’t use enough chia seeds or didn’t let it sit long enough. Add another teaspoon of chia seeds and give it another 30 minutes in the fridge. The ratio should be about 3 tablespoons chia seeds to 1 cup liquid for that perfect pudding consistency.

Can I use regular dairy milk instead of non-dairy?

Absolutely! While the original recipe keeps it vegan with non-dairy milk, regular cow’s milk works just as well. The pudding will be just as creamy and delicious. Use whatever milk you have on hand or prefer!

My chia pudding has clumps – what went wrong?

Oh no! This usually means you didn’t stir vigorously enough when you first added the chia seeds. Those little seeds love to clump together if you don’t mix them well. Next time, stir for a full minute when you first add them, then give it another stir after 5 minutes. If you already have clumps, try blending the pudding for a few seconds – that usually fixes it!

Can I make this with fresh peanut butter instead of natural?

You can, but I really recommend sticking with natural peanut butter (the kind that’s just peanuts and maybe salt). The regular kind has added oils and sugar that can make the texture a bit weird and add unnecessary sweetness. Natural peanut butter gives you that pure, rich peanut flavor without any extras!

How ripe should my banana be?

The riper, the better! I’m talking those bananas with lots of brown spots that you might think are too far gone for eating. Those are PERFECT for this recipe! They’re sweeter, easier to mash, and give you the best flavor. Don’t use green or just-yellow bananas – they won’t be sweet enough.

Can I use a different sweetener besides maple syrup?

Absolutely! Honey works great if you’re not vegan. Agave nectar is another good option. You could even use a bit of brown sugar or coconut sugar. Start with a tablespoon and adjust to your taste. Honestly, a super ripe banana is so sweet, you might not even need any extra sweetener!

💬 Tried this Peanut Butter Banana Chia Pudding? I’d LOVE to hear how it turned out! Leave a comment and rating below. Did you try any fun variations? Make it extra chocolatey?