Overnight Chocolate Banana Chia Seed Pudding, a protein-rich, high fiber vegan breakfast recipe that is nutritious and delicious, and it goes down well with the whole family. It's incredibly easy to make, with minimal prep, but maximum result. Make it ahead an enjoy a wholesome breakfast that is filling and keep you full for longer.
Kick off your January mornings with a breakfast that is both indulgent and nutritious, and it's made with just a few ingredients that are affordable and easily available. This chia seed pudding is a wonderfully light and perfect for Veganuary too!
Whether you are looking for a wholesome breakfast or brunch, or some good post workout fuel, this recipe really is what you need. Good eating doesn't have to feel overwhelming, and you most certainly don't need to go hungry in between meals.
Unlike a plain chia seeds pudding, this protein rich chia pudding benefits from addition of almond butter and banana, which boost satiety. Plus, it can be easily customized to your own liking.
You don't need to go for sugary milky chocolates to get that chocolatey feel, just mix a ripe banana with cocoa powder and a touch of maple syrup, and you get a creamy, chocolatey pudding that is impossible to resist.
I absolutely love chia puddings, you only need 5 minutes of your time to whip them up, and the sky is the limit when it comes to ingredients to add. I have tried before coconut mango chia pudding and pumpkin pie chia pudding and they were both a triumph!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- chia seeds - they come in packets of various sizes, and while a larger bag might seem pricey, you actually get a lot out of it, so it's definitely worth every single pence!
- almond butter - you can swap for peanut butter or any other nut of your choice, but the almond butter is light and perfect to use in clean eating recipes
- almond milk - can be swapped for soy milk or any other plant-based milk. It's naturally low in calories and carbs, and has a neutral, versatile flavour
- banana - adds creaminess and sweetness to the pudding
- maple syrup - it can be optional, but I do love the touch of indulgence this adds to the pudding, without the guilt that comes with using refined sugar
Step-by-step photos and instructions
- use a fork to mash the banana
- add it to a mason jar or container together with the almond butter
- mix them well, then add the cocoa powder and mix again to get a chocolatey texture
- pour in the milk and give it a good stir
- add the chia seeds and maple syrup, mix well, then put the lid on and shake the jar well
- leave it to soak up overnight or for at least 4-6 hours
- top it with slices of banana and drizzle with extra maple syrup
Expert tips
Allowing the seeds to absorb the milk fully is what create a gorgeous custard-like texture. The pudding is naturally thickened, and it should hold its shape nicely on the spoon.
Don't add too much cocoa powder, or the pudding might turn bitter. I find that a tablespoon of cocoa powder adds just the right amount of chocolate touch, without feeling overpowering.
Mix the ingredients well before you allow the pudding to set, or you can end up with a clumpy pudding. The ratio chia seeds to liquid is crucial, too much liquid, and the pudding will be runny, not enough, and the pudding will be too thick.
To up the protein content, you can add some plain or Greek yogurt or extra nut butter, although 9 grams of protein per serving is a pretty good going.
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Chocolate Banana Chia Seed Pudding
Ingredients
- 50 g chia seeds (¼ cup, 4 tbsp)
- 250 ml almond milk (1 cup)
- 2 tablespoon almond butter
- 1 ripe banana
- 1 tablespoon maple syrup
- 1 tablespoon cocoa powder
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Instructions
- Use a fork to mash the banana, then add it to a mason jar or a container that has a good lid.
- Add the almond butter and mix well.
- Add the sifted cocoa powder, and mix again to get a smooth, chocolatey texture.
- Pour in the milk and mix again.
- Add the chia seeds and maple syrup, mix well, then add the lid and shake the jar well to combine.
- Refrigerate it overnight or for at least 4-6 hours.
- Serve the pudding with banana slices and a good drizzle of maple syrup.
Video
Notes
- Don't add too much cocoa powder, or the pudding might turn bitter. I find that a tablespoon of cocoa powder adds just the right amount of chocolate touch, without feeling overpowering.
- Mix the ingredients well before you allow the pudding to set, or you can end up with a clumpy pudding. The ratio chia seeds to liquid is crucial, too much liquid, and the pudding will be runny, not enough, and the pudding will be too thick.
- To up the protein content, you can add some plain or Greek yogurt or extra nut butter, although 9 grams of protein per serving is a pretty good going.
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