There’s something deeply comforting about a breakfast that’s easy to prep ahead and just have ready to grab and go. This banana peanut butter chia seed pudding is one of those recipes… if that wasn’t already obvious of course. No stove. No blender. No long ingredient list. Just a few pantry staples, a couple jars, and ten minutes the night before (or double / triple it and have it prepped for the week).
Chia seeds are doing most of the heavy lifting here. Once they hit liquid, they swell and thicken, creating that creamy, spoonable texture without any cooking. They’re rich in fiber, plant-based omega-3s, and protein, which means this breakfast doesn’t just taste good, it actually keeps you full. Not jittery full. Not snack-hunting-by-10am full. Just steady.
The banana pulls double duty. It sweetens naturally and gives the pudding body, so you don’t need much maple syrup at all. Peanut butter brings richness and staying power, and whether you use salted or unsalted is up to you. If it’s unsalted, a small pinch of salt helps everything pop. If it’s already salted, you’re good to go.
It’s simple. It’s nourishing. And it’s proof that healthy breakfasts don’t need to be complicated to be deeply satisfying.
If you make this one, let me know how you top it (I did banana slices and a pinch of cinnamon). And if you’re in a make-ahead season of life, keep this recipe close. It shows up when you need it, I promise.
Banana Peanut Butter Chia Seed Pudding
Equipment
- 2 jars or containers with lids
- Fork (for mashing banana)
- Spoon or small whisk
Ingredients
- 2 ripe bananas 1 per pudding
- 2 tablespoons peanut butter 1 tablespoon per pudding; salted or unsalted
- 4 tablespoons chia seeds 2 tablespoons per pudding
- 1 ½ cups unsweetened almond milk ¾ cup per pudding
- 2 –4 teaspoons maple syrup to taste
- ½ teaspoon vanilla extract or paste
- Pinch of salt optional; only if using unsalted peanut butter
Instructions
- Add one banana to each jar and mash well with a fork until mostly smooth.
- Stir 1 tablespoon peanut butter into each jar until combined.
- Add 2 tablespoons chia seeds to each jar.
- Pour in ¾ cup almond milk per jar.
- Add maple syrup, vanilla, and a pinch of salt if using unsalted peanut butter.
- Stir thoroughly, making sure chia seeds are evenly distributed.
- Cover and refrigerate for at least 4 hours, or overnight, until thick and pudding-like.
- Stir once more before serving and adjust sweetness if needed.
Video
@herbyeater I was very much in a wink-y mood when filming this, but it’s because I can’t help myself from being happy around chia seeds. 😉 SO good for you in many ways, there’s a reason they have their very own refillable jar in my kitchen. 🥰 These chia seed puddings are perfect for preparing ahead and taking to go for those out the door early morning breakfasts, and they are so delicious they even sub as a perfect snack or dessert! Plus, no refined sugar and 100% plant based creamy goodness is always a win. 😌 #plantbasedrecipes #veganbreakfast #chiaseeds #plantbasedrecipes #healthybreakfastideas
♬ Hello Sunshine – Aretha Franklin
Notes
For a smoother texture, mash the banana very well before adding the other ingredients.
Add sliced banana, cacao nibs, or berries on top before serving if desired.