Ch ch ch chia!
I know I’m showing my age—those old commercials stick with you. Did you see them too? As a kid I wanted a chia pet, though I can’t remember why now.
Yes, chia seeds and the green sprouts on chia pets come from the same plant. 
Confession time: I generally ignore health food trends. Nutrition claims don’t sell me on something. I care about ease, cost, and—most importantly—taste. The main reason I tried chia seeds was curiosity: chia pudding is often compared to tapioca, and I love tapioca. It also sounded ridiculously simple—mix a few ingredients, refrigerate, and breakfast is ready the next morning.
Here’s a true story.
I’ve been trying to take better action photos of me making recipes, but I made this chia pudding in a reused butter container. Reusing containers is eco-friendly, but it doesn’t photograph well for a food blog. Still, I stuck the container in the fridge, then moved on to dinner—cheese manicotti, steamed asparagus, and bread.
I asked one of the boys to bring the butter to the table. He grabbed what he thought was the butter—the chia pudding in the butter container. The look on his face when he aimed to spread what looked like spoiled butter with weird blobs and brown specks was priceless.
Priceless!!
I couldn’t help laughing—more than I probably should have. I’m not sorry I gave my kids a mini culinary scare by hiding pudding in a butter tub. I’m also not sorry I made them fold laundry after dinner.
This Chunky Monkey Chia breakfast pudding changed my mind about peanut butter in creamy recipes. I used to dislike peanut butter in pies and ice creams; now it’s a new favorite combo. The pudding is sweetened with honey-roasted peanut butter and honey, layered with bananas, and finished with a tiny drizzle of hazelnut spread. Yes, it’s indulgent, but it’s delicious and worth it.
Chunky Monkey Chia is creamy, sweet, and surprisingly satisfying. While I don’t pretend to be a nutrition expert, this recipe feels wholesome enough to perk up your morning—plus it’s easy and quick to make.
This one is worth trying.
Chunky Monkey Chia Breakfast Pudding
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Rate
5 minutes
5 minutes
2
Amy D.
Ingredients
- 3 Tablespoons chia seeds
- 1 cup dairy milk or unsweetened non-dairy milk
- 2 Tablespoons honey roasted peanut butter
- 2 Tablespoons honey
- 1 large banana
- 2 teaspoons hazelnut spread
Instructions
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Whisk together the peanut butter and honey.
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Slowly mix in the milk, blending until smooth.
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Add the chia seeds and stir to combine.
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Refrigerate for at least 3 hours, preferably overnight.
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Layer with sliced bananas and finish with a drizzle of hazelnut spread.
Nutrition
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