Chunky Monkey Overnight Chia Pudding

On a particularly frantic Tuesday morning, I discovered this pudding by accident, reaching for yesterday's chia seeds and whatever was in the pantry. The layering happened almost by chance—banana here, peanut butter there—but when I actually tasted it the next day, cold and perfectly set, something clicked. It felt indulgent enough for dessert, practical enough for breakfast, and required zero cooking. That's when I knew I'd stumbled onto something worth repeating.

I brought these to a friend's house for brunch and watched her eyes light up when she peeled back the lid—those distinct cocoa and banana layers just made her smile before she even tasted it. She took hers with her to eat at her desk later, and by afternoon she was texting me pictures of the empty jar. That's when I realized these puddings were less about nutrition facts and more about making someone's day feel a little more intentional.

Ingredients

• Chia seeds: These tiny seeds do the heavy lifting, soaking up liquid and creating that pudding texture overnight—buy them in bulk if you eat these regularly, it's a game-changer for your wallet.
• Unsweetened almond milk: Use whatever plant-based milk you prefer, though coconut milk makes this noticeably creamier if you're feeling fancy.
• Maple syrup or honey: Just enough sweetness to balance the cocoa and peanut butter without making it cloying.
• Pure vanilla extract: A small amount that somehow makes everything taste more like itself.
• Unsweetened cocoa powder: The chocolate layer gets its depth from quality cocoa, so don't skip the unsweetened part.
• Natural creamy peanut butter: The kind with just peanuts and salt tastes better and mixes more smoothly than the stuff with added oils.
• Ripe banana: It should smell sweet and have just a few brown spots—this is where the natural sweetness comes from in each spoonful.
• Dark chocolate chips or cacao nibs: Optional but honestly, they're what make this feel special when you're eating it.
• Chopped walnuts: A small crunch against all that creamy texture, though completely skippable if nuts aren't your thing.

Instructions

Mix the base:

In a bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla, then let it sit for 10 minutes while you stir it once or twice. You'll notice the mixture thicken as the seeds absorb the liquid, which is exactly what should happen.

Make the cocoa half:

Split your chia pudding between two bowls, then whisk cocoa powder and an extra drizzle of maple syrup into one half until there are no cocoa streaks left. This cocoa layer is what gives the whole thing visual drama.

Layer with intention:

In each jar, start with plain chia pudding on the bottom, then banana slices, then a spread of peanut butter, then top with the cocoa chia pudding. The order matters because you want each flavor to announce itself as you eat down through the layers.

Top and chill:

Add your remaining banana slices on top, scatter chocolate chips and walnuts if you're using them, then cover and refrigerate for at least 6 hours or overnight. The pudding will set firm and the flavors will marry together beautifully.

Eat when ready:

Pull it straight from the fridge and eat it as is, or stir it all together if you prefer. Either way, it's ready to go.

Save to Pinterest

There's something quietly satisfying about opening the fridge and seeing these jars lined up, ready to grab on a morning when you're running late or just need something that tastes good without any effort. It's become the kind of recipe I make on Sunday nights without really planning to, just because I know someone around me will appreciate it.

The No-Cook Breakfast Philosophy

These puddings changed how I think about breakfast entirely. Instead of waking up rushed and reaching for whatever's quickest, I started prepping on calm afternoons when I actually had time to think. The chia seeds do the cooking for you while you sleep, which feels almost like cheating until you realize how much smoother your morning becomes. It's one of those kitchen tricks that seems small until you try it and realize it's actually kind of genius.

Playing with Flavor Combinations

Once I had the basic formula down, I started experimenting with different layers just to see what would happen. Almond butter instead of peanut, a swirl of date paste, crushed granola mixed in—the chia base is flexible enough that you can treat it like a canvas. The cocoa and banana combination is classic for good reason, but I've learned that as long as you keep the base consistent, almost anything works in those layers.

Storage and Make-Ahead Magic

The real magic of overnight chia pudding is that it only gets better if you make it a day or two ahead. I've kept these jars for up to four days in the fridge and they stay thick and delicious the whole time, which is rare for breakfast food. This is the kind of recipe that rewards meal prep without making it feel like a chore because you're basically just assembling things you'd eat anyway.

• Store these covered in the refrigerator for up to four days without any texture changes.
• If the pudding seems too thick after overnight sitting, stir in a splash more milk to loosen it back up.
• These taste best served cold straight from the fridge, so plan accordingly if you're packing them to eat later.

Save to Pinterest

These puddings have become my answer to the question of breakfast when you want something that feels intentional but doesn't ask much of you. There's real comfort in that.

FAQs About This Recipe

→ How long does this keep in the refrigerator?

These layered jars stay fresh for up to 4-5 days when properly sealed and refrigerated. The chia continues to thicken over time, creating an even creamier texture on day two or three.

→ Can I use regular milk instead of almond milk?

Absolutely. Dairy milk, oat milk, coconut milk, or soy milk all work beautifully. Coconut milk adds extra richness and creaminess, while dairy milk provides a familiar taste.

→ What makes the texture thick and pudding-like?

Chia seeds naturally gel when combined with liquid, creating that signature pudding consistency. The overnight resting period is essential—this allows the seeds to fully absorb the liquid and set properly.

→ How can I make this nut-free?

Swap the peanut butter for sunflower seed butter and omit the walnuts. The flavor profile shifts slightly but still delivers creamy satisfaction with chocolate and banana goodness.

→ Can I prepare this without layering?

Yes, simply combine all ingredients in one bowl and mix thoroughly. You'll get a marbled chocolate-banana-peanut butter flavor throughout. The prep is faster, though the layered presentation adds visual appeal.

→ Is this suitable for meal prep?

Ideal for meal prep. Make 4-5 jars on Sunday and enjoy grab-and-go breakfasts throughout the week. The flavors meld beautifully over time, making each day's portion taste even better.