Save It I started making this on Sunday nights when I realized Monday mornings were too chaotic for anything more than grabbing a jar from the fridge. The first time I layered it, I used way too much peanut butter and could barely taste the chocolate, but my partner still scraped the jar clean. Now it sits waiting in two glass jars every week, looking like dessert but fueling me like breakfast should.
My friend came over one morning and thought I'd ordered it from some fancy cafe. When I told her it was chia seeds and almond milk she didn't believe me until I showed her the empty jar in the fridge. She texted me two days later asking for the recipe because her kids devoured it thinking it was pudding for breakfast.
Ingredients
- Chia seeds: These tiny seeds absorb liquid and turn into a thick, creamy pudding overnight, packed with fiber and omega-3s that keep you steady all morning.
- Unsweetened almond milk: I use almond for the nutty undertone, but oat milk makes it extra creamy if you want something richer.
- Pure maple syrup: Just enough sweetness to balance the cocoa without making it taste like candy, and it blends in cold which honey won't do.
- Unsweetened cocoa powder: This is what makes it taste like Chunky Monkey, deep and chocolatey without any weird aftertaste from sweetened mixes.
- Vanilla extract: A small splash rounds out the chocolate and makes the whole thing smell like a bakery when you open the jar.
- Ripe banana: The riper the better, those brown spots mean natural sweetness that plays perfectly with peanut butter.
- Natural creamy peanut butter: I learned to use the kind that's just peanuts and salt, it layers better and doesn't turn the pudding oily.
- Dark chocolate chips: Optional but not really, they add little bursts of richness that make every spoonful feel special.
- Roasted peanuts: Chopped peanuts give you crunch against all that creaminess, and I always toast them for a minute to wake up the flavor.
Instructions
- Mix the base:
- Whisk the chia seeds, almond milk, maple syrup, cocoa powder, and vanilla in a bowl until no cocoa clumps remain. Let it sit for five minutes, then whisk again so the seeds don't all sink to the bottom and turn into a weird glob.
- Chill overnight:
- Cover the bowl and slide it into the fridge for at least eight hours. When you peek in the morning, it should be thick and spoonable, not liquidy.
- Prep the banana:
- Slice your banana into rounds just before you layer. I used to do this the night before and they turned brown and sad looking by morning.
- Layer it up:
- Spoon half the pudding into two jars, add banana slices, drizzle peanut butter over them, then repeat with the rest. The layers don't have to be perfect, they all get mixed up when you eat it anyway.
- Top and serve:
- Finish with chocolate chips, chopped peanuts, and a few extra banana slices if you have them. Serve it cold straight from the fridge.
Save It One Saturday my nephew refused to eat anything green or healthy, so I handed him this in a fancy glass and told him it was monkey pudding. He ate the whole thing, asked for seconds, and still doesn't know it's made from seeds. Sometimes I think about telling him, but honestly I'm just glad he's eating something nutritious without a fight.
Make It Your Own
If peanuts aren't your thing or someone has an allergy, sunflower seed butter works exactly the same way and tastes surprisingly close. I've also swapped in almond butter when that's all I had, and it gave the whole thing a more delicate, less chunky-monkey vibe. You can even stir a scoop of chocolate or vanilla protein powder into the base if you need more fuel before a workout, just add a splash more milk so it doesn't get too thick.
Storing and Timing
The pudding base keeps in the fridge for up to four days if you don't layer it yet, which means you can make a big batch and assemble jars as you need them. I don't recommend layering it more than a day ahead because the banana starts to brown and the peanut butter gets a little too melty. If you're meal prepping, keep the base separate and do the layering each morning, it only takes two minutes.
Serving Suggestions
I usually eat this straight from the jar with a spoon, but it also works as a dessert if you serve it in small glasses with extra chocolate on top. My sister once put it in a bowl and added granola, turning it into something that felt more like a yogurt parfait. It's flexible like that, sweet enough for dessert but balanced enough that you don't feel gross eating it at seven in the morning.
- Try it with a handful of granola stirred in for crunch.
- Swap the banana for fresh berries if you want something less sweet.
- Drizzle a little extra maple syrup on top if you have a serious sweet tooth.
Save It This recipe turned my mornings from rushed and stressful into something I actually look forward to, one jar at a time. I hope it does the same for you.
Recipe FAQs
- → Can I make this chia pudding ahead of time?
Yes, this pudding keeps well in the refrigerator for up to 3-4 days. Prepare the base ahead and add fresh toppings when ready to serve.
- → What can I use instead of peanut butter?
Almond butter, cashew butter, or sunflower seed butter work beautifully. For nut-free options, sunflower seed butter is the best choice.
- → How thick should the pudding be?
After overnight chilling, it should have a thick, creamy consistency similar to tapioca pudding. If too thick, stir in a splash of milk to reach desired texture.
- → Can I use a different milk?
Absolutely. Oat milk, coconut milk, soy milk, or dairy milk all work well. Choose based on your dietary preferences and desired flavor profile.
- → Do I need to layer the pudding?
Layering creates a beautiful presentation, but you can simply mix all ingredients together if preferred. Both methods taste delicious.
- → How can I add more protein?
Stir in a scoop of chocolate or vanilla protein powder with the chia seeds, or add a dollop of Greek yogurt between layers.