Thick, rich, and naturally sweetened with ripe banana, this High-Protein Chocolate Banana Chia Pudding is a chocolate-lover’s dream breakfast—one that just so happens to be dairy-free, gluten-free, and packed with nourishing protein. Whether you enjoy it as a morning meal, post-workout snack, or healthy dessert, this pudding is proof that fueling your body can be completely delicious.
Chocolate + Banana = Breakfast Magic
There’s something so satisfying about the combination of chocolate and banana. It’s creamy, comforting, and a little nostalgic—like a smoothie, brownie, and banana bread rolled into one. When you combine those flavors with the nutritional power of chia seeds and protein-rich add-ins, you’ve got a breakfast that feels like dessert and fuels like a powerhouse.
This High-Protein Chocolate Banana Chia Pudding is everything you want in a wholesome make-ahead breakfast: plant-based, packed with fiber and healthy fats, and customizable to your dietary needs.
The banana adds natural sweetness and creaminess, the cocoa makes it rich and indulgent, and the chia seeds do their magic to create a thick, satisfying texture.
This recipe is especially great for busy mornings or post-gym fuel-ups when you want something quick, cold, and full of good stuff.
You can prep it in five minutes, keep it in the fridge all week, and top it however you like—berries, coconut, nuts, or more banana!
What You’ll Need
- 1 ripe banana, mashed
- 1 cup unsweetened almond milk (or milk of choice)
- 3 tablespoons chia seeds
- 1 tablespoon unsweetened cocoa powder
- 1–2 teaspoons maple syrup or agave syrup (optional, depending on sweetness of banana)
- 1/2 scoop chocolate or vanilla protein powder (optional)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Optional Toppings:
- Banana slices
- Almond or peanut butter drizzle
- Cacao nibs or dark chocolate shavings
- Coconut flakes
- Chopped nuts
- Vegan yogurt dollop
Pro Tips
- Use a very ripe banana – The sweeter and softer the banana, the better the flavor and texture.
- Mix twice – Stir well once and again after 15 minutes to avoid clumpy chia seeds.
- For silky texture, blend it – Not into the chia texture? Blend everything for a mousse-like consistency.
- Don’t skip the salt – Just a pinch brings out the chocolate flavor and balances the sweetness.
- Make it dessert-worthy – Add a drizzle of melted dark chocolate or a few crushed walnuts for indulgence.
Tools You’ll Need
- Mason jar or sealed container
- Measuring spoons and cups
- Fork (for mashing banana)
- Mixing spoon or small whisk
- Blender (optional for blended version)
- Refrigerator
Substitutions and Variations
- Dairy-free? This recipe is naturally vegan and dairy-free with almond milk and plant-based protein.
- Nut-free? Use oat milk and skip nut toppings—sunflower seed butter is a great alternative.
- No protein powder? Add a tablespoon of hemp seeds or extra chia for a natural protein boost.
- Craving more chocolate? Use 2 tablespoons of cocoa powder or stir in some mini vegan chocolate chips.
- Want a mocha version? Replace 1/4 cup almond milk with brewed espresso or strong coffee.
Make-Ahead Tips
Chia pudding is the ultimate meal prep hero. This recipe keeps well in the fridge for up to 5 days, making it perfect for a week’s worth of breakfasts or snacks.
You can prep it in a large batch and portion it into small jars. Add toppings right before serving to keep everything fresh and delicious.
How to Make High-Protein Chocolate Banana Chia Pudding
1. Mash the Banana
In a mixing bowl, mash the ripe banana with a fork until smooth and creamy.
2. Combine Wet Ingredients
Add almond milk, maple syrup, vanilla extract, and cocoa powder to the mashed banana. Whisk until smooth. If using protein powder, add it here.
3. Stir in Chia Seeds
Add chia seeds and stir until evenly distributed. Let sit for 15 minutes, then stir again to prevent clumping.
4. Refrigerate Overnight
Cover the jar or container and place in the fridge for at least 4 hours or overnight to set and thicken.
5. Top and Enjoy
In the morning, give it a quick stir and add your favorite toppings like banana slices, almond butter, or cacao nibs.
Leftovers and Storage
Store in the refrigerator for up to 5 days. The pudding may continue to thicken as it sits—if it becomes too dense, stir in a splash of almond milk before serving.
You can also freeze it in individual portions and thaw overnight for a grab-and-go option.
Chocolate for Breakfast? Yes, Please!
This High-Protein Chocolate Banana Chia Pudding brings together indulgence and nourishment in one irresistible jar. It’s rich and satisfying, yet full of real ingredients that energize and keep you full for hours. Whether you blend it smooth or enjoy it as-is with your favorite toppings, this recipe is one to keep in your rotation.
Give it a try and let me know in the comments—did you blend it? Add a twist like espresso or coconut? I’d love to hear how you made this pudding your own!
