Oatmilk Banana Bread Chia Pudding (Overnight Chia Pudding)

This oatmilk banana bread chia pudding is one of my favorite make-ahead breakfasts or snacks. It combines the cozy flavors of banana bread with the creamy texture of chia pudding, giving me a wholesome and satisfying dish that feels like dessert but is full of nourishing ingredients. I love how easy it is to prepare the night before so it’s ready to enjoy the next day.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor and nutrition. The ripe bananas give natural sweetness, while oatmilk makes the pudding extra creamy. The walnuts add crunch, and the warm spices like cinnamon, cardamom, and nutmeg remind me of freshly baked banana bread. I also like that it’s versatile—I can enjoy it as a quick breakfast, a light dessert, or even an afternoon snack.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups oatmilk
1/2 cup chia seeds
4 bananas ripe
2 tbsp coconut sugar
1/2 cup walnuts chopped
1 tsp cinnamon
1 tsp cardamom
1/2 tsp nutmeg
1 tsp vanilla extract
3 tbsp maple syrup divided
1 tsp sesame oil optional but oh so necessary
1/2 tsp sea salt

Directions

1. I mash the ripe bananas in a large mixing bowl until smooth.
2. I stir in the oatmilk, coconut sugar, cinnamon, cardamom, nutmeg, vanilla extract, 2 tablespoons maple syrup, sesame oil (if using), and sea salt.
3. I whisk everything together, then add the chia seeds and mix well to prevent clumping.
4. I cover the bowl or divide into jars and refrigerate for at least 6 hours or overnight until thickened.
5. Before serving, I stir the pudding again and top it with chopped walnuts and the remaining tablespoon of maple syrup.

Servings and Timing

This recipe makes about 4 servings. It takes 10 minutes to prepare and needs at least 6 hours in the fridge to set, ideally overnight.

Variations

I like swapping walnuts for pecans or almonds when I want a different flavor. For a creamier texture, I sometimes blend half the pudding before refrigerating. Adding cacao nibs or dark chocolate chips makes it feel more like dessert. Fresh fruit toppings like sliced bananas, berries, or even a spoonful of peanut butter can also take it to another level.

Storage/Reheating

I store this chia pudding in airtight jars in the fridge for up to 4 days. Since it’s best served chilled, I don’t reheat it, but I sometimes let it sit at room temperature for a few minutes before eating.

FAQs

Can I use another milk instead of oatmilk?

Yes, I often use almond, soy, or coconut milk depending on what I have on hand.

Do I have to use sesame oil?

No, but I like the subtle nutty depth it adds to the pudding.

Can I reduce the sweetness?

Yes, I skip the coconut sugar or reduce the maple syrup when I want a less sweet version.

Will frozen bananas work?

Yes, I thaw and mash them before mixing into the pudding.

Can I blend the pudding for a smoother texture?

Yes, blending gives it a creamier, custard-like consistency.

How long does chia pudding need to set?

At least 6 hours, but I find overnight gives the best texture.

Can I meal prep this for the week?

Yes, I make a big batch and portion it into jars for grab-and-go breakfasts.

What toppings go well with this pudding?

I like extra walnuts, banana slices, shredded coconut, or even granola on top.

Can I use other spices?

Yes, I sometimes add ginger or cloves for extra warmth.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as the oatmilk is certified gluten-free.

Conclusion

This oatmilk banana bread chia pudding is one of my favorite easy make-ahead recipes. I love how it combines the comfort of banana bread flavors with the health benefits of chia pudding. It’s creamy, flavorful, and endlessly customizable, making it a staple in my breakfast rotation.

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