Chunky Monkey Overnight Chia Pudding

My sister called me mid-morning complaining that she kept skipping breakfast, then scrolling through her phone at her desk feeling sluggish by 10 AM. I remembered how much she loved ice cream as a kid—specifically Chunky Monkey—and thought, what if that flavor lived in something she could prep the night before? That's when I started playing with chia seeds and cocoa, layering in banana and peanut butter until it tasted like dessert masquerading as breakfast. Now she keeps mason jars of these in her fridge, and honestly, they've become my go-to when I'm too tired to cook but still want something that feels indulgent.

There was this one morning when I brought these to a friend's place for a weekend visit, and she was skeptical at first—I could see it on her face when I pulled out a mason jar of something that looked vaguely like mud. But the second she tasted it, she got quiet, and then asked if I'd made a mistake because it couldn't possibly be healthy. We ended up sitting on her kitchen counter eating straight from the jar while the coffee brewed, and she's been texting me pictures of her own attempts ever since.

Ingredients

• Chia seeds: These tiny seeds absorb liquid and create that creamy pudding texture overnight—the magic ingredient that makes this work without any cooking.
• Unsweetened almond milk: Use whatever milk feels right to you; I've switched to oat milk recently because the pudding ends up silkier, though almond milk keeps it lighter.
• Pure maple syrup: A natural sweetener that dissolves smoothly without grittiness, and it won't overpower the chocolate-peanut butter vibe.
• Unsweetened cocoa powder: Don't skip the 'unsweetened' part or you'll end up with something too sweet—this version lets you control the sweetness yourself.
• Vanilla extract: Just a half teaspoon rounds out the chocolate, making it taste more like a real dessert and less like a health food experiment.
• Ripe banana: Look for one with a few brown speckles; it'll taste sweeter and slice more easily than a bright yellow one.
• Natural creamy peanut butter: The kind with no added sugar or stabilizers tastes better, though regular peanut butter works fine if that's what you have.
• Dark chocolate chips and roasted peanuts: These toppings aren't mandatory, but they're what makes people go 'wow' when you serve it, so I always include them.

Instructions

Mix the pudding base:

Whisk together the chia seeds, almond milk, maple syrup, cocoa powder, and vanilla in a bowl until it looks mostly combined. Let it sit for 5 minutes—this lets the cocoa powder fully dissolve—then whisk it one more time to break up any clumps of chia seeds that might have started clumping together.

Chill overnight:

Cover the bowl and slide it into the fridge for at least 8 hours, though I usually make mine before bed and eat it the next morning. By morning, it'll have thickened into something creamy and pudding-like without any grittiness.

Slice your banana:

When you're ready to assemble, slice the banana into rounds, not too thin or they'll get soggy, but not so thick they feel hard to eat. If you're making this a few hours ahead, hold off on the banana until closer to eating time.

Layer it up:

Divide the chia pudding between two jars, then top each with a handful of banana slices and a generous drizzle of peanut butter. Then add the remaining pudding, more banana, and another drizzle of peanut butter to create that visually stunning layered effect that makes it feel fancy.

Top and serve:

Sprinkle chocolate chips, chopped peanuts, and fresh banana slices over the top, then serve it cold straight from the fridge. The contrast between the cool pudding and the little bursts of peanut butter is what makes this whole thing worth making.

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I made a batch of these for myself one week and found myself actually looking forward to mornings, which is something I never thought I'd say. It's one of those rare dishes that tastes like self-care instead of obligation.

The Beauty of Overnight Chia

What I love most about overnight chia pudding is that it forces you to slow down, even if just for prep. You're not rushing in the morning, shoveling food into your mouth while checking emails—you're opening a jar that's been quietly thickening while you slept, and you get to enjoy it at whatever pace feels right. There's something almost meditative about spooning through the layers, getting peanut butter and banana in each bite.

Making It Your Own

Once you nail the basic chocolate chia pudding, you start seeing possibilities everywhere. I've made versions with almond butter instead of peanut, swapped the banana for berries, even tried a salted caramel version using a different sweetener. The beauty is that the base stays the same, so you're never really starting from scratch—you're just playing with flavors, which is honestly the most fun part of cooking without a timer.

Storage and Grab-and-Go Tips

These keep beautifully in the fridge for 3 to 4 days, which makes them perfect for meal prep when you want breakfast handled without thinking. I usually make a double batch on Sunday and distribute them into smaller mason jars so I can grab one on the way out the door. A few final reminders before you dive in:

• Add toppings right before eating so the chocolate chips and peanuts stay crispy instead of getting soggy overnight.
• If you're taking one to work, pack the toppings in a separate container and sprinkle them on when you're ready to eat.
• The pudding thickens as it sits, so if you made it 4 days ago, it might be a bit firmer than you prefer—add a splash of milk when you open it.

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This is the kind of breakfast that feels like you're getting away with something, like you've outsmarted the morning rush and won. Make it once and it becomes a habit.

Recipe FAQs

→ How long does chia pudding need to set?

The chia pudding base needs at least 8 hours in the refrigerator to thicken properly. The seeds absorb the liquid and create a creamy, pudding-like texture. Overnight chilling works perfectly for meal prep breakfast.

→ Can I use different milk alternatives?

Absolutely! While almond milk works beautifully, you can substitute oat milk, coconut milk, dairy milk, or any other milk preference. The pudding will thicken regardless of your milk choice.

→ How long will this keep in the refrigerator?

The assembled layers stay fresh for 3-4 days when stored in airtight containers. For best texture, keep the peanut butter and banana separate until ready to eat, or assemble the night before consuming.

→ Is this suitable for meal prep?

This is perfect for meal prep! Make a batch of the chocolate chia base on Sunday, portion into jars, and add fresh banana slices and peanut butter each morning. The pudding actually tastes better after sitting overnight.

→ Can I make this nut-free?

Yes! Simply replace the peanut butter with sunflower seed butter and omit the chopped peanut topping. The flavor profile remains deliciously creamy and satisfying without any nuts.

→ How can I increase the protein content?

Stir in a scoop of vanilla or chocolate protein powder when whisking the chia base, or use Greek yogurt instead of some of the milk. The chia seeds already provide 8g of protein per serving.