Chunky Monkey Overnight Chia Pudding

There's something wonderfully lazy about overnight chia pudding, especially when you're standing in your kitchen at night knowing breakfast is already sorted. I discovered this chunky monkey version on a Tuesday when I had ripe bananas threatening to go brown and a jar of peanut butter that seemed to call for something more interesting than toast. The combination hit me like comfort food meets health food, and suddenly I was layering cocoa and peanut butter into jars like I was building edible art.

My roommate walked into the kitchen one morning as I was pulling these jars from the fridge, and the look on her face when she saw the chocolate layer peeking through the glass was worth the whole five minutes of prep. She asked if I'd gone fancy on her, not believing something that looked this decadent could come together without any actual cooking. Now she makes them every Sunday, and we've turned it into this small ritual of deciding who gets the extra chocolate chips.

Ingredients

• Chia seeds: These tiny powerhouses absorb liquid and create that pudding texture while you sleep, packed with omega-3s and fiber that actually keep you satisfied.
• Unsweetened almond milk: The base that lets the other flavors shine without being too heavy, though coconut milk makes it richer if you're feeling indulgent.
• Maple syrup or honey: Just enough sweetness to balance the cocoa and peanut butter without making it cloying.
• Vanilla extract: This small amount ties everything together and prevents the pudding from tasting one-dimensional.
• Unsweetened cocoa powder: The real deal here, not chocolate syrup, so you get that pure cocoa flavor without extra sugar.
• Natural creamy peanut butter: Look for ones with just peanuts and salt, no oils added, so it spreads cleanly between layers.
• Ripe banana: The key is ripe enough to taste sweet and creamy but not so soft it falls apart when you slice it.
• Dark chocolate chips or cacao nibs: Optional but they add that textural contrast that makes you actually look forward to breakfast.
• Walnuts: A gentle crunch that doesn't overpower, though you can skip them entirely if nuts aren't your thing.

Instructions

Whisk the chia base:

Combine chia seeds, almond milk, maple syrup, and vanilla in a bowl and let it sit for ten minutes, stirring a couple times. You'll watch it transform from liquid to something thicker and almost gel-like, which is exactly what you want.

Make the cocoa layer:

Take half your chia mixture and stir in cocoa powder and a bit more maple syrup until you have no lumps and everything tastes balanced. It should smell incredible at this point.

Build the layers:

Start with plain chia pudding at the bottom of each jar, then banana slices, then peanut butter spread gently, then the cocoa layer, finishing with more banana, chocolate, and walnuts. Take your time here because the layering is half the fun.

Chill overnight:

Cover your jars and refrigerate for at least six hours, though overnight is ideal so everything melds and sets properly. You can prep these in the evening and forget about them until morning.

Serve and stir:

Pull them from the fridge, give them a stir if you like (or eat them layered), and enjoy them cold straight from the jar or spooned into a bowl.

Save

There's a moment every morning when I uncover that jar and remember how simple good food can be. My kid now requests these by name, and honestly, anything that gets fruit, nuts, and seeds into breakfast without feeling like a lecture feels like a win.

The Layering Secret

Layering isn't just for looks, though that's a nice bonus. Each layer keeps its own flavor and texture instead of mixing into one uniform pudding, so you get the plain vanilla chia, then bright banana, then rich peanut butter, then deep cocoa all in succession. This is why it never feels boring no matter how many days you make it in a row.

Make-Ahead Magic

This recipe lives for being made on Sunday night and eaten through Thursday morning. You can prep up to three days ahead, and honestly the flavors get better as they sit together. It's one of those rare dishes where planning ahead actually improves the result.

Customize Without Losing the Magic

The beauty of overnight chia pudding is how forgiving it is when you want to swap things around. Your kitchen probably has most of what you need, and simple substitutions almost always work in your favor.

• Use sunflower seed butter or tahini instead of peanut butter if you need it nut-free, keeping the same amount.
• Swap the almond milk for oat, coconut, or even regular dairy milk depending on what's in your fridge.
• Honey, agave, or brown sugar work just fine if you're out of maple syrup, adjusting to taste.

Save

This pudding taught me that breakfast doesn't have to be complicated to feel special. Some of the best mornings start with something you thought of the night before.

Recipe FAQs

→ How long does chia pudding need to set?

Allow at least 6 hours in the refrigerator, though overnight chilling (8-10 hours) yields the best texture. The chia seeds absorb liquid and create a thick, creamy consistency similar to pudding.

→ Can I use different milk alternatives?

Absolutely. Almond, coconut, oat, soy, or dairy milk all work beautifully. Coconut milk yields extra creaminess, while oat milk provides a slightly thicker base. Choose based on your dietary preferences.

→ Is this suitable for meal prep?

Perfect for meal prep. These jars stay fresh in the refrigerator for 4-5 days, making them ideal for busy weekday breakfasts. Prepare multiple servings at once and grab throughout the week.

→ How can I make this nut-free?

Replace peanut butter with sunflower seed butter and omit walnuts. The flavor profile shifts slightly but still delivers satisfying creaminess and texture. Sunflower butter pairs exceptionally well with the banana-cocoa combination.

→ Can I reduce the sweetener?

Certainly. If using very ripe bananas, you may decrease or eliminate maple syrup entirely. The cocoa layer might need a touch more sweetness to balance bitterness, so adjust gradually to taste.