Chia Pudding Breakfast Jars – Peanut Butter Banana
Chia pudding is the kind of breakfast that makes busy mornings feel easy. It’s creamy, satisfying, and tastes like a treat, but it’s made with simple, real ingredients. This peanut butter banana version is a classic combo that never disappoints.
You can prep it the night before, grab it from the fridge, and enjoy it on your way out the door. It’s great for kids, athletes, and anyone who wants something wholesome without fuss.
Ingredients
Method
- Mash or slice the banana: For a thicker, naturally sweet base, mash half a banana per jar. For a cleaner look and a bit of texture, slice it and layer later.
- Whisk the wet ingredients: In a bowl or measuring cup, whisk 1 cup milk, 2 teaspoons maple syrup (to taste), 1 teaspoon vanilla, and a small pinch of salt until smooth.
- Add peanut butter: Stir in 1–2 tablespoons peanut butter. If it’s thick, warm it slightly so it blends evenly.
- Stir in chia seeds: Add 3 tablespoons chia seeds. Whisk well to prevent clumps. Let the mixture sit for 5 minutes, then whisk again.
- Assemble the jars: Divide the mixture between two 10–12 oz jars. Add banana slices or the mashed banana layer, then spoon more pudding on top if you’re layering.
- Chill: Cover and refrigerate at least 3–4 hours, ideally overnight, until thick and pudding-like.
- Top and serve: In the morning, give it a quick stir. Add sliced banana, a drizzle of peanut butter, granola, or a sprinkle of cinnamon. Enjoy cold.
What Makes This Recipe So Good
- Make-ahead convenience: Mix it, chill it overnight, and breakfast is ready when you wake up.
- Balanced and filling: Chia seeds bring fiber and omega-3s, peanut butter adds protein and healthy fats, and bananas offer natural sweetness and potassium.
- Customizable: Change the milk, swap the sweetener, or play with toppings. It’s hard to mess up.
- Budget-friendly: A few pantry staples turn into a café-style breakfast for a fraction of the cost.
- Kid-approved flavors: Peanut butter and banana are familiar and comforting, which makes this recipe an easy win.
Shopping List
- Chia seeds
- Milk of choice (almond, oat, dairy, coconut, or soy)
- Peanut butter (creamy or natural)
- Bananas (ripe but not mushy)
- Maple syrup or honey (optional)
- Vanilla extract
- Pinch of salt
- Optional toppings: granola, cacao nibs, chopped peanuts, cinnamon, dark chocolate shavings, or a drizzle of extra peanut butter
How to Make It
- Mash or slice the banana: For a thicker, naturally sweet base, mash half a banana per jar.
For a cleaner look and a bit of texture, slice it and layer later.
- Whisk the wet ingredients: In a bowl or measuring cup, whisk 1 cup milk, 2 teaspoons maple syrup (to taste), 1 teaspoon vanilla, and a small pinch of salt until smooth.
- Add peanut butter: Stir in 1–2 tablespoons peanut butter. If it’s thick, warm it slightly so it blends evenly.
- Stir in chia seeds: Add 3 tablespoons chia seeds. Whisk well to prevent clumps.
Let the mixture sit for 5 minutes, then whisk again.
- Assemble the jars: Divide the mixture between two 10–12 oz jars. Add banana slices or the mashed banana layer, then spoon more pudding on top if you’re layering.
- Chill: Cover and refrigerate at least 3–4 hours, ideally overnight, until thick and pudding-like.
- Top and serve: In the morning, give it a quick stir. Add sliced banana, a drizzle of peanut butter, granola, or a sprinkle of cinnamon.
Enjoy cold.
Storage Instructions
Chia pudding keeps well in the fridge for up to 4 days. Store in sealed jars for easy grab-and-go breakfasts. If using banana slices, add them the day you plan to eat to keep them fresh-looking.
If the pudding thickens too much after chilling, stir in a splash of milk to loosen it.
Avoid freezing, as the texture turns icy and grainy once thawed.
Health Benefits
- Fiber and fullness: Chia seeds are rich in soluble fiber, which supports digestion and helps you stay satisfied longer.
- Omega-3s: Chia seeds provide plant-based omega-3 fatty acids that support heart and brain health.
- Steady energy: Peanut butter adds protein and healthy fats that help stabilize blood sugar and keep energy steady through the morning.
- Potassium and vitamins: Bananas bring potassium, vitamin B6, and natural sweetness without refined sugar.
- Dairy optional: You can make this fully dairy-free or use cow’s milk for extra protein and calcium—your choice.
Common Mistakes to Avoid
- Not whisking enough: If chia clumps form, the texture suffers. Whisk well, wait a few minutes, then whisk again before chilling.
- Wrong chia ratio: Too few seeds and the pudding is runny; too many and it’s paste-like. A good starting point is 3 tablespoons chia per 1 cup milk.
- Skipping the salt: A tiny pinch makes flavors pop and balances sweetness.
- Adding bananas too early: If you’re storing for several days, add fresh banana on the day you eat to avoid browning or mushiness.
- Forgetting to adjust sweetness: Bananas vary.
Taste and tweak with maple syrup or honey as needed.
Recipe Variations
- Chocolate Peanut Butter: Whisk 1–2 tablespoons cocoa powder into the milk mixture. Add a few dark chocolate chips on top.
- Greek Yogurt Boost: Replace 1/3 cup of the milk with plain Greek yogurt for extra protein and tang.
- Crunchy Peanut: Use crunchy peanut butter and top with chopped roasted peanuts for texture.
- Salted Caramel Twist: Add a pinch of flaky sea salt and a drizzle of date syrup or a light caramel-style sauce when serving.
- PB&J: Swirl in 1 tablespoon of your favorite jam or smashed raspberries before chilling.
- Almond Butter Banana: Swap peanut butter for almond butter and add a sprinkle of toasted coconut.
- High-Protein Version: Stir in 1 scoop of vanilla or unflavored protein powder, then add milk until it reaches your usual thickness.
Can I use ground chia seeds?
Yes. Ground chia seeds make a smoother pudding with less of a tapioca-like texture.
Start with the same ratio, but you may need an extra splash of milk since ground chia gels slightly thicker.
Is there a peanut-free option?
Absolutely. Use almond butter, cashew butter, sunflower seed butter, or tahini. Adjust sweetness if needed, since some nut and seed butters taste more bitter or earthy.
How do I keep bananas from browning?
Add banana just before eating, or toss slices with a few drops of lemon juice.
If you’re layering the night before, tuck banana between pudding layers to limit air exposure.
Can I make this without added sweetener?
Yes. Use a very ripe banana and skip the maple or honey. If it’s not sweet enough, add a splash of vanilla and a dusting of cinnamon, or stir in a few raisins.
What milk works best?
Any milk works.
Oat and coconut milks yield a creamier result; almond is light and clean; dairy milk adds protein and a classic pudding feel. Choose based on your taste and nutrition goals.
Why is my pudding runny?
You may need more time or more chia. Chill at least 3–4 hours, ideally overnight.
If it’s still thin, stir in another teaspoon of chia and chill 30–60 minutes more.
In Conclusion
These Peanut Butter Banana Chia Pudding Breakfast Jars are simple, nourishing, and endlessly adaptable. They take five minutes to assemble and reward you with a creamy, satisfying breakfast all week long. Keep the base the same, play with toppings, and make it your own.
When mornings are hectic, this is the kind of meal that quietly saves the day.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
