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Banana Split Chia Seed Pudding

By Deryn Macey

4.80 from 5 votes

on Jan 21, 2020, Updated Oct 08, 2024

This banana split chia seed pudding is healthy, vegan and full of plant-based nutrition. Enjoy this sweet treat for an easy breakfast, snack on-the-go or healthy dessert.

This isn’t so much as recipe as it is an inspiration to have fun and make it your own! Eat it for breakfast, dessert or a snack!

How to Make this Recipe

Making this chia pudding couldn’t be easier. All you need to do is mix up the chia pudding ingredients, set in the fridge until thickened then add the banana split toppings and enjoy.

Step 1: Mix the chia pudding.

To make chia seed pudding, you’ll need:

• a glass jar, bowl or container of choice
• plant-based milk of choice
• chia seeds
• optional sweetener of choice such as maple syrup, honey, agave or stevia for sugar-free chia seed pudding
• optional vanilla extra for vanilla flavouring

Add 1/3 cup almond milk, or other plant-based milk to a jar or container then add the chia seeds and mix well, making sure there are no clumps left.

Step 2. Place in the Fridge Overnight.

After you mix it up, let it sit for at least an hour but preferably overnight. The longer the pudding sits, the thicker and creamier it will be.

Step 3. Add Toppings.

Once the chia pudding is nice and thick, you can add any toppings you like! This recipe is inspired by a classic banana split but any toppings work. For the recipe, I used:

• banana
• strawberries
• pineapple
• coconut yogurt
• pecans
• melted dairy-free chocolate chips

Here are some more topping ideas:

• peanut butter
• crushed peanuts
• chopped walnuts or almonds
• granola
• coconut whipped cream
• toasted coconut
• chia seed jam

Chia Seed to Liquid Ratio

I use 2 tbsp of chia seeds for every 1/3 cup liquid, which is what you’ll need to make one serving of this recipe. To make a large batch of chia pudding to enjoy all week, you can easily double, triple or quadruple the recipe.

• One serving – 2 tbsp chia seeds + 1/3 cup milk
• Two servings – 1/4 cup chia seeds + 2/3 cup milk
• Three servings – 1/3 cup chia seeds + 1 cup milk
• Four servings – 1/2 cup chia seeds + 1 1/3 cups milk

Sweetener Options

I like liquid sweeteners best for chia pudding because they mix easily without clumping. Maple syrup is a great choice however I often use just a few drops of liquid stevia for a sugar-free option. You can also leave it unsweetened as we’ll be adding sweet toppings like fresh fruit.

You can double, triple or quadruple the chia seed pudding portion to enjoy banana splits for breakfast all week. The chia pudding (without the toppings) will keep in the fridge for up to 4 days. Scoop some out and assemble the banana split toppings as needed.

More Chia Pudding Recipes

Loving this chia seed pudding recipe? You might like these too:

• Coconut Yogurt Chia Pudding
• Coconut Chia Pudding Bowls
• Blueberry Banana Chia Oats
• Sweet and Salty Chia Seed Pudding

Need more banana split in your life? Try my healthy vegan banana split recipe!

Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.

⭐⭐⭐⭐⭐

4.80 from 5 votes

Banana Split Chia Seed Pudding

By: Deryn Macey

Simple vanilla chia seed pudding topped with banana split classics like strawberries and pineapple. Enjoy this sweet treat for a quick breakfast, energizing snack or healthy dessert. Kids love them!

Prep: 5 minutes mins

Chill Time: 1 hour hr

Total: 1 hour hr 5 minutes mins

Servings: 1

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Ingredients 

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Vanilla Chia Seed Pudding

• ▢ 2 tbsp chia seeds
• ▢ 1/3 cup almond milk or other plant-based milk of choice
• ▢ 2 tsp maple syrup, (omit for unsweetened)
• ▢ 1 tsp vanilla, optional

Banana Split Toppings

• ▢ 1/2 a sliced banana
• ▢ 1/4 cup pineapple tidbits
• ▢ 3-4 sliced strawberries
• ▢ 2 tbsp chopped pecans
• ▢ 2 tbsp coconut yogurt
• ▢ 1 tbsp cacao nibs or chocolate chips

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Instructions 

• Add the ingredients for the chia seed pudding to a small container and mix vigorously, ensuring it’s well mixed and there are no clumps. I recommend adding the almond milk first, then stirring in the chia seeds.
• Place in the fridge for a few hours up to overnight.
• Add your toppings and dig in!

Nutrition

Serving: 1serving, Calories: 306kcal, Carbohydrates: 34g, Protein: 7g, Fat: 17g, Sodium: 67mg, Potassium: 557mg, Fiber: 13g, Sugar: 14g, Vitamin A: 41IU, Vitamin C: 31mg, Calcium: 362mg, Iron: 3mg

Like this recipe? Rate and comment below!

Originally posted June 5, 2013.