Banana Peanut Butter Chia Seed Pudding

A healthy chia seed pudding, with no added sugar or artificial sweeteners, that even Elvis would have enjoyed.  Minus the bacon. Banana Peanut Butter Chia Seed Pudding is the sweet treat you need when you’re trying to eat right.

Banana Peanut Butter Chia Seed Pudding | The Suburban Soapbox

I have a tremendous sweet tooth.  It’s so bad that when I am trying to eat right I feel insanely deprived if I can’t have a sweet treat.  I become angry….ravenous…even if I just ate something. Like Godzilla, kinda.  The health nuts say to eat a piece of fruit to satisfy a sweet craving. They are truly….nuts.  A piece of fruit isn’t even disguised as dessert.  An apple is just an apple, unless you bake it with something…like sugar, and butter, and pastry.  Mmmmm, pie. See, it’s a problem.

This Banana Peanut Butter Chia Seed pudding is healthy power food….disguised as dessert.  It’s not chocolate (already did that…one of my most pinned recipes!) but it certainly will satisfy that sweet tooth. 

And the peanut butter adds a little protein so this creamy snack isn’t so bad after a workout.  I held back and didn’t add any sweeteners…instead, I used an almost overripe banana.  The sugars become more intense the riper the banana gets so let’s go with that…let nature help us out a bit.  If you use a firmer, less ripe banana you may want to add a little honey or agave nectar to your recipe.

Banana Peanut Butter Chia Seed Pudding | The Suburban Soapbox


If you never tried chia pudding before you’re in for a real treat!  I think it has a similar consistency to tapioca pudding which is one of my favorites. The chia seeds are soft and chewy much like tapioca but chia seeds are so much healthier.

Chia seeds (this is the brand I use and love) are high in protein, calcium, fiber, antioxidants and Omega-3 fatty acids. They are extremely easy to add to your diet…you can sprinkle them on cereal, yogurt, or salads. You can also use them in various recipes such as the one here.

Chia seeds are also super high in fiber, 11 grams of fiber per ounce, which aids in weight loss. Dessert that helps you lose weight, sign me up!

One of the things that makes these seeds unique is their ability to expand when mixed with a liquid. Some think that when they are eaten they expand and make you feel full. Sort of like a natural appetite suppressant.

Banana Peanut Butter Chia Seed Pudding | The Suburban Soapbox


Chia Pudding is super simple to make. All you do is blend together the milk, banana and peanut butter. Whisk the chia seeds into the milk mixutre. 

Cover and refrigerate for 30 minutes. Stir vigorously because the chia seeds will begin to plump up at this point and stick together. 

Cover and return to the refrigerator for another 30 minutes or overnight.

Stir your chia pudding again and enjoy.

You can substitute the milk for almond milk, rice milk or any other milk product you like such as oat milk. I used low fat milk because that’s what I had when I decided to create this recipe and have been making it this way ever since.

The best part….the Banana Peanut Butter Chia Seed Pudding takes about 5 minutes of prep time.  That’s it.  And it’s so easy, your kids can handle it!  And while they’re at it, have them whip up this spiced coconut chia seed pudding, too!  It’s simply spectacular!

Banana Peanut Butter Chia Seed Pudding | The Suburban Soapbox


This chia pudding recipe is super healthy clocking in under 200 calories and loaded with protein, fiber and omega-3s.  It’s a great pre or post workout snack or just a light dessert.

And I love that you can totally make this a Breakfast Chia Pudding by simply adding your favorite fruit and layering with some greek yogurt for added protein. 


No matter what liquid you decide to use, coconut milk, almond milk, regular milk, oat milk….the ratio of chia seeds to milk will be the same. You will need 3 tablespoons of chia seeds to 1 cup of milk.

This recipe makes a double batch because I like to have it ready to go all week.

If you want to make it even more dessert-like, top it with a little dollop of freshly made whipped cream!

Chocolate Chia Pudding parfaits in mini wine glassed on a white background.


And if you’re looking for something more tropical but just as dessert-worthy….but for breakfast, try my Pina Colada Chia Seed Smoothie!  It’s totally a vacation in your mouth!


Banana Peanut Butter Chia Seed Pudding

A healthy sweet treat, this Banana Peanut Butter Chia Seed Pudding comes together in minutes with wholesome ingredients.
5 from 4 votes
Prep Time 5 mins
1 hr
Total Time 5 mins
Course Breakfast, brunch, Dessert
Cuisine American
Servings 6 servings
Calories 220 kcal


  • 2 very ripe bananas
  • 1 1/2 cups low fat milk I used 2%
  • 1/2 cup natural creamy peanut butter
  • 3 tablespoons chia seeds I used Bob's Red Mill


  • In a blender, puree the banana, milk and peanut butter. Transfer the mixture to a medium bowl and stir in the chia seeds. Cover with plastic wrap and chill in the refrigerator for 4 hours or overnight.
  • Stir the mixture before serving. Can be stored in an airtight container refrigerated for up to 1 week.


Serving: 0gCalories: 220kcalCarbohydrates: 18gProtein: 8gFat: 13gSaturated Fat: 3gCholesterol: 4mgSodium: 127mgPotassium: 387mgFiber: 4gSugar: 9gVitamin A: 85IUVitamin C: 3.4mgCalcium: 120mgIron: 1mg
Keyword chia seed
Tried this recipe?Let us know how it was!

Banana Peanut Butter Chia Seed Pudding | The Suburban Soapbox


60 comments on “Banana Peanut Butter Chia Seed Pudding”

  1. Yum! This looks so delicious! Love the use of chia seeds in this pudding to make it a superfood pudding 🙂

  2. Yum! I’ve been in love with chia pudding lately, it’s so great for breakfast. Today I had a lemon coconut blueberry chia pudding – so yummy! Thanks for this!

  3. oh my god, throw some rice in there. Seriously, I had about 1/2 c. of extra rice from my rice cooker & decided to chuck it in the chia pudding I made the day before (what, i was a little drunk, sue me.) & forgot until just now I had some & was all like “whaaa?”. it thickened it up & created a great texture. also, dark chocolate powder to the original mix. it’s ugly, but delicious.

  4. I just actually bought chia seeds and I am currently trying this simple recipe! They have just been put in the fridge and I am hoping it tastes as good as it looks!

  5. How would soy or almond milk work in this? Too runny or? Add more banana? Maybe chocolate soymilk?

  6. This was really good! I even added some cacao nibs to it 😀

  7. Wow, this sounds so good. I love the combination. I have only tried chia pudding a few times, but I really love it. So I can’t wait to try this one.

  8. im sad , i was so happy to try this recipe and it turned out runny, i dont know what i did wrong ! 🙁

    • Hi! I’m so sorry it didn’t work out. Did you follow the recipe exactly or did you make substitutions? I can try to help you trouble shoot the recipe so this is successful for everyone. It’s really good! 🙂

    • The mixture needs to sit at least 4 hours or overnight before it is ready. The chia seeds absorb water and begin to expand over time.

  9. What is the serving size?

  10. I can relate to the sweet tooth….it gets bad some times, ya just want to spoon into something:) …thanks for the recipe…its great!

  11. Has anyone tried it with almond butter instead of peanut butter (I am allergic), but this recipe sounds amazing! 🙂

  12. I am making this tonight! With my new year’s resolutions, I’ve been struggling to satisfy my sweet tooth. Will be substituting for almond milk. How large in a container should I store it in overnight?

  13. Do you think this will last in the fridge for several days? I’d like to make this on Sunday night to eat as breakfast the first half of the week. Thanks!

  14. Please ignore me! I just reread the instructions 🙂

  15. Do you think you could make this with powdered peanut butter, to lower the calories?

  16. Do you think this could be frozen and eaten later?

  17. Does anyone know the nutritional information on this recipe? I am counting calories and carbs. This looks amazing, can’t wait to try it!

  18. Hey, I tried this last night but my chia seeds didn’t absorb the liquid and expand, even after 12 hours. As far as I know, I followed the recipe exactly as written, so I’m confused.

    • Hi Joseph, I’m sorry the recipe didn’t work out for you. Could there be a chance your chia seeds were old? I’m not sure why they wouldn’t create the gel that thickens the pudding, otherwise.

  19. Hi Kellie,

    I live in Asia and I’ve been wanting to try making a chia seed pudding ever since I spotted the ‘pudding’ word in one of the many chia seed recipes online (yours included).

    Love your recipes and great photos – they inspired me to try making my own peanut butter banana chia seed pudding too. I tried it out recently with a topping of blueberries for breakfast and it sure tasted good!

    If you’re interested, I wrote down my experience here at this blogpost ( Hope you can check it out 🙂

  20. i made this and it was the best thing ever! it was my first chia seed pudding and it def won’t be my last. I did tweak the recipe a bit to suit the portion i wanted but otherwise, the idea is genius!

  21. I’m going to try this today. I’m terrible in the kitchen but I’m really trying to learn. Hahah, I really don’t think I can mess this one up but please wish me luck, you guys!

  22. This was delicious! I used a cup of vanilla almond milk and a cup of chocolate almond milk. So good!! I’m freezing some right now to see if I can get an ice cream consistency. Thank you for such a great recipe!

  23. I have made it twice already and have loved it very much! I’m going to be making it again today! Thank you for this recipe.

  24. How many calories are in this?

    • Because I’m not a nutritionist, I do not provide nutritional information. You can plug the ingredients into calculate online to get an estimate.

  25. Starting my New Years resolution today. Made this last night in a matter of minutes and wow. It was tasty and so easy. Thank you!

  26. Will chia powder give the same effect as chia seeds? What kind of toppings compliment this recipe?

    • I don’t think chia powder would have the same effect but I’m not a chia expert. :-). I like to top it with fresh sliced bananas and chopped peanuts but you can top with whatever you like.

  27. Hello. I was so excited to try this. I’ve mad a few similar styles in the past and they NEVER turn out. I followed the instructions but substituted for coconut milk. Sadly it was not thick at all. I’m so bummed. I wanted this to work out so bad. I don’t think this substitution should have changed anything as I see others have used different milk types. Any suggestions on what I can do with this. Id hate to waste all these expensive ingredients.

    • You could try adding another tablespoon of chia seeds. They are a natural thickener so I’d stir them in and let it sit for another hour or so until desired degree of thickness. I’m so sorry it didn’t work out for you but I’m sure the additional chia will help fix things.

  28. This looks so healthy and yummy, can’t wait to make this.

  29. I kid you not…this is one of my most favorite recipes EVER.
    THIS RECIPE IS ABSOLUTELY DELICIOUS! It’s also so good for my digestion. I highly recommend making this.

    (Like I mentioned in my previous comment, I am not very good in the kitchen. I’m currently learning to cook little by little so I thought I’d ruin this recipe somehow too, lol)

  30. A great recipe for anyone who loves the true classic sandwich “PB & Banana Slices”.
    Can definitely confirm that peanut butter powder like PB2 does work in the recipe. You can also throw in a little protein powder if it’s chocolate or banana flavored, though it’s already quite protein rich with the chia and the PB. To the person adding rice: You can also add oats / quick cook oatmeal the night before as well (and raise the liquid amount a little) to get a sort of creamier texture.
    Toppings? A few slices of strawberry are nice (Strawberry/banana works well) as do sliced bananas or even a sprinkle of a little granola. However, would only recommend non-dairy milk, as it brings less acid to the table & may blend flavors better. Very happy to see more recipes like this one will be on the way!

  31. The recipe says 8 servings, but in the comments it says 4. Just to clarify, which one is it? I really want to try this out!

  32. Hi! Can you make this with frozen bananas?

  33. This recipe is bomb I love it

  34. Made this tonight and it hit rave reviews from dad and kid do I feel like I scored on a good dessert that is also full of other great nutritional value. 

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