Banoffee pie chia pudding
This Banoffee Pie Chia Pudding is delicious and healthy and made with layers of chia pudding, yogurt, bananas and the BEST caramel sauce!
Banoffee pie, banoffee pieeeee!
Oh yes it’s happening friends. Chia pudding turned into one of the most delicious pies EVER.
This banoffee pie chia pudding gets layered with bananas, coconut yogurt (or any yogurt you like) and the most uh-amazing caramel sauce. This is basically like my banana cream pie chia pudding gone wild.
One thing I love about this recipe is that it works equally well as a breakfast, or as a dessert. It’s sweet and tangy from the yogurt, with just the right amount of caramel gooeyness drizzled through.
How to make chia pudding:
Alright, let’s settle this once and for all. There is a ton of information out there but I’m going to break down the basics on how to make chia pudding
Here’s what you’ll need for your base:
- 1 part chia seeds
- to 4 parts liquid
- sweetener of choice to taste
- flavouring to taste (vanilla, cocoa, almond extract, lemon zest…etc.)
For 2 servings this usually looks like 1/4 cup of chia seeds, to 1 cup of plant-based milk. Then you’ll want to add in about 1-2 tbsp of a sweetener, (maple syrup or honey work well) and then some sort of flavouring (for me, usually 1 tsp of vanilla extract.)
This is essentially the same base I use for most of my chia pudding recipes. If you like a more rich and creamy chia pudding, I’d recommend making your chia pudding with coconut milk.
A few notes on the recipe:
So for the base of this chia pudding, I’m using almond milk, but you can use any type of plant-based milk you like. You can also use honey, agave, or brown rice syrup as your sweetener if you prefer.
For the caramel sauce, you’ll want to melt everything together in a small pot, or in a microwave on low power. If you don’t have tahini, you could also use a cashew butter or almond butter instead. (Though I’d personally recommend tahini, it’s the best for this sauce!)
These chia pudding cups store well in the fridge for a few days, so they’re great to make for food prep and to have on hand when you ready to enjoy. I personally like to store the components separately, and put together a cup or bowl of this banoffee pie chia pudding when I’m ready to eat it!
More chia pudding recipes to tryPrint
Banoffee Pie Chia Pudding
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Mix
- Cuisine: American
Chia pudding cups layered with coconut yogurt, bananas and the BEST caramel sauce!
- 1/4 cup chia seeds
- 1 cup almond milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- 2 tbsp tahini
- 1/2 tsp vanilla extract
- 1/2 cup plant-based yogurt of choice (I use coconut yogurt)
- 1 banana, chopped
- Make the chia pudding: Mix all the chia pudding ingredients together in a bowl. Place in the fridge for an hour or overnight to gel
- Prepare the caramel: Mix all the caramel ingredients together in a small pot on medium heat. Mix until everything is incorporated
- Putting it all together: Layer the chia pudding, yogurt, caramel and banana in a cup or jar and enjoy!
Store components separately in the fridge for up to a week and put together when you’re ready to enjoy
Use coconut milk in place of almond milk for a richer and creamier chia pudding
- Serving Size: 1/2 recipe
- Calories: 597
- Sugar: 34 g
- Fat: 38g
- Saturated Fat: 20g
- Carbohydrates: 55g
- Fiber: 13g
- Protein: 13g
Keywords: How to make chia pudding, chia pudding with almond milk, chia pudding with bananas
If you tried this Banofee Pie Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Hey, lovely recipe… ! Everything went well just my caramel was not as dark as yours.
I used the same ingredients just the vanilla extract , that was replaced by vanilla sugar…
I wonder… do you put the caramel when it’s warm? because mine was a bit hard when it was cooled down 😉
Thank you for your lovely recipes , I have lots of succes with the peanut protein balls !
Glad you enjoyed it Maureen! Yes it’s best to add the caramel before letting it sit for too long. Coconut oil solidifies at room temperature.
A very satisfying breakfast. I only had frozen banana, so I whirled it up with the coconut milk and chia and the pudding was ready to eat immediately. Love the caramel sauce, too (I went back for seconds!).
Glad you enjoyed Janet! 🙂
Very easy and tasty!
Thank you so much!
Hi! This looks delicious! I don’t have coconut oil, could avocado oil or any other oil work? Thank you!
Hi Melanie, coconut oil works best because it solidifies at room temperature, the second-best option would be butter if you eat dairy, otherwise you can definitely still use a neutral-tasting oil!
Chia seeds are fabulous–I love consuming it in desserts and using it for baking and garnishing on top of other foods. Having said that, chia pudding……eh, I can’t consider myself an avid fan. But I definitely would love to incorporate more chia seeds into my diet, hence I might give it another chance! The caramel sauce won me over for SURE and I have to try replicating it someday!
So agree with you here Cassie! Love adding chia seeds to everything 😉
This looks amazing!
What could be used to replace the oil in the caramel (not another oil), if it’s possible.
Hi Jeananne, you could replace the oil with 1/4 cup of full-fat coconut milk!
Easy and delicious!
Thank you so much for the review Naomi, I’m so happy you enjoyed the recipe! 🙂
These jars look amazing, Jess! I made a banoffee cheesecake in the past which I loved, so I am sure I would also love these banoffee chia pudding jars. 🙂
Thanks so much Ela! and Banoffee cheesecake must be DELICIOUS!
I LOVE the sound of that tahini caramel!!
SO SO yummy!!