This post may include affiliate links. Thank you for your support.

Equal parts indulgent and wholesome, my Overnight Oats and Chia Pudding is about to become your new breakfast and snack obsession. Featuring creamy cinnamon-kissed chia seed oatmeal pudding topped with buttery bananas swimming in rich maple syrup with crunchy walnuts, these oats are sweet, saucy, and wildly delicious! Best of all, you’ll need just 10 minutes and basic ingredients to make it.

“I typically eat chia pudding almost every day for a snack. I love that you added cinnamon maple flavors with banana foster topping! I made this yesterday and i could probably eat the topping by the spoonful it’s SO good! Thanks!”

– Ashley
Straight on photo of overnight oat and chia pudding with banana topping in a glass jar.

Update: This recipe was originally published in February 2016. I made updates to the post below to include more information about making this recipe for chia oatmeal pudding at home.

Hi, friends! Today I’m sharing a cozy, outrageously delicious way to start (or end) your day. But this isn’t your average overnight oats and chia seed pudding recipe—it’s a full-blown glow-up that elevates oatmeal to brunch-star status: 

Table of Contents

About this chia oatmeal pudding

Imagine waking up to a creamy-dreamy, already prepared breakfast that feels deliciously indulgent, but is secretly packed with good-for-you ingredients. That’s exactly what this chia oatmeal pudding with banana foster topping brings to your morning (or anytime really!). 

Think: chewy oats and gel-like chia seeds soaked overnight in a delicious mixture of warm cinnamon, satisfyingly smooth milk, and rich peanut butter; crowned with warm, caramelized bananas and crunchy walnuts in a buttery maple sauce. It’s cozy, luxurious, and—best of all—perfect to make ahead. 

Serve it in mason jars for breakfast and brunch, spoon into martini glasses for dessert, or keep it in your fridge for every single grab-and-go snack in between. 

Why you will love this recipe

TL;DR? Get the details below:

  • Bold Flavor Harmony. Sweet maple, warming cinnamon, welcoming vanilla, nutty peanut butter and caramelized bananas play perfectly with the neutral overnight chia pudding with oats base.
  • Textural Heaven. Cool, silky, creamy chia seed studded oatmeal meets a warm, saucy, sticky topping laced with crunchy nuts.
  • Mostly Hands-Off. The overnight oats with chia seeds are completely hands off—just stir and refrigerate. 
  • Pantry-Friendly Ingredients. You likely have most of the basic pantry staples to make this pudding recipe: oats, chia seeds, milk, bananas, and cinnamon. 
  • Original, Unique Recipe. I started testing this recipe in the winter of 2015 and published in the beginning of 2016. While it’s certainly been endlessly replicated, it’s never been truly duplicated. Nor have I been properly credited, although the imitation is flattering. Get the original chia oat pudding with banana foster topping right here!

If you love bananas and oats, check out these delicious family favorite breakfast recipes next: Breakfast Banana Cookies and Popsicles with Fruit.

Action photo of a person making pouring milk into a glass Mason jar to make chia oatmeal pudding.

Ingredients for oats and chia seed pudding

This recipe for oatmeal with chia seed requires just a few simple to find ingredients. Here’s what you’ll need:

  • Oats. Lend body, chewy texture, and fiber. You can use gluten-free oats if needed.
  • Milk. Forms the liquid base and lends richness, depending upon the type you use. I like full fat or 2%, but low-fat milk works too. Or, you can use a plant-based milk product, such as almond milk, oat milk or cashew milk.
  • Chia Seeds. These mild little seeds absorb liquid and lend a thick, pudding-like creaminess to the overnight oats.
  • Nut Butter. A touch of peanut butter lends a rich, creamy texture and slightly nutty flavor. While I tend to use peanut butter any creamy nut butter, such as almond butter, will work great here.
  • Sugar and Maple. Overnight oats will be bland on their own and they need a touch of sweetener to really shine. A combination of pure maple syrup and light brown sugar provides beautifully rich flavor. Swap: honey or agave.
  • Vanilla. Pure vanilla extract gives a delicious depth of welcoming flavor.
  • Cinnamon and Salt. Ground cinnamon provides a cozy, inviting flavor while a generous pinch of Kosher salt enhances all the flavors happening in the pudding.

Leftover chia seeds? Put them to good use here: Vanilla Bliss Balls.

Banana foster topping

  • Butter. Unsalted butter forms the base of the silky, buttery banana foster sauce.
  • Bananas. Be sure they’re ripe and slice them thick for the best results.
  • Rum Extract. While optional, you’ll want to use a little rum extract or the real thing for that classic flavor.
  • Walnuts. Lends crunch. Swap: Pecans work great in this oats and chia seed pudding too.

Recipe variations

  • Vegan and Dairy-Free. Use your favorite plant-based milk and vegan butter to make this overnight chia pudding with oats recipe vegan and dairy free.
  • Lower Sugar. Reduce the maple syrup in the oatmeal base or skip the brown sugar in topping and just use maple.
  • Nut-Free. Omit the nuts completely or swap them for sunflower seeds instead.
  • Tropical Vibes. Swap out the milk for coconut milk and top the pudding with toasted coconut flakes or shreds and diced pineapple or mango.
  • Fruit Mix-Ins. Stir fresh fruit or thawed berries like blueberries, diced apple, or diced peaches into the base or banana topping.
  • Chocolate Twist. Add a teaspoon of unsweetened cocoa powder, a few mini chocolate chips, or cocoa nibs into the chia and oat base.
  • PB and Jelly. Don’t knock it till you try it. Top your oats with a dollop of creamy peanut butter, your favorite flavor of jelly or jam, and caramelized bananas.
  • Protein Boost. Stir in a little bit of protein powder after the base chills. Just note that you’ll probably need to add more liquid.
Close-up photo of saucy banana and walnut topping for oat and chia seed pudding.

Chef expert tips for perfect results every time

  • Use Rolled Oats. Not quick oats or steel-cut oats—rolled oats will hydrate optimally overnight.
  • Mind your Liquid Ratio. Too little liquid = dry pudding. Too much = soupy mess. Use a ratio of approximately 2 parts liquid to 2 parts oats for the best consistency.
  • Stir Well before Chilling. Make sure the chia seeds, oats, and flavoring ingredients are evenly distributed and the seeds don’t clump.
  • Chill Overnight. Let the oatmeal pudding with chia seeds sit in the fridge for at least 6–8 hours, but ideally overnight (8–12 hours).
  • Use Firm Bananas. Ripe bananas hold their shape better during cooking.
  • Don’t Overcook Banana Topping. Aim for soft and caramelized, but not mushy. 
  • Stir Before Serving. The flavors and ingredients tend to settle overnight. So be sure to mix before serving to ensure proper pudding consistency. 
  • Taste and Adjust. After chilling and stirring, taste the chia seed pudding and add a touch more sweetness or spice to suit your personal tastebuds.
  • Serve Immediately. The warm topping over the cold oats and chia seed pudding base is part of the magic.

Step-by-step photos: making this recipe at home 

(Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)

Overhead photo collage of how to make banana overnight oats step by step with written instructions on each step.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe for overnight chia pudding with oats. If you have a question you’d like answered, please drop it in the comments section below—I read them all.

How is overnight oats different from oatmeal?

Oatmeal is a warm meal cooked on the stovetop or in the microwave. On the other hand, overnight oatmeal pudding is raw and meant to be eaten cold, straight from the refrigerator!

Can I use quick oats or steel-cut oats?

Regular old-fashioned oats, also known as rolled oats, are the best option for overnight oats recipes.

Unfortunately, quick-cooking oats will become too soggy when you soak them overnight and steel-cut oats are too firm and will not soften after soaking overnight. But, rolled oats, they soak up the liquid perfectly and become deliciously creamy and pudding-like in consistency.

Leftover oats? Put them to good use in these delicious recipes next: baked oat cups, lemon blueberry crumble bars, and oatmeal cookies without butter.

Can I skip soaking overnight?

Given the name “overnight oats”, you’d assume they need to soak overnight. However, that’s not really the case, thankfully! You do need to soak the chia seed and oats for at least 4 hours so they can soften into that creamy pudding texture. But, if you’re looking for super creamy, rich chia seed pudding, you’ll want to let the mixture soak for 8 to 12 hours.

What if I don’t like bananas?

Toppings are entirely optional and totally customizable! If you don’t like bananas, don’t use them. Get creative and experiment with your favorite toppings to create an overnight oat recipe YOU love. Try caramelized apples, pears, peaches, or nix the fruit entirely for granola, toasted coconut, roasted nuts, and more.

Can I heat this instead of eating it cold?

While oatmeal with chia seeds is typically enjoyed cold or chilled, you can most definitely heat them slightly if you’d like. To do so, just gently microwave for 30 to 60 seconds or warm the pudding gently in a saucepan over low heat, stirring, and adjusting the liquid as needed.

How thick should the pudding be?

The overnight oat and chia pudding should be creamy and spoonable, not watery or clumpy.

Why does my chia pudding sometimes get too thick and dry?

Make sure you properly measure your ingredients. If you oat and chia pudding ended up too thick chances are you added too many chia seeds, which absorb a ton of liquid. Just add a little more milk to the pudding if it thickens up too much.

Can I make this recipe ahead of time?

You bet! Chia oatmeal pudding is perfect for meal preps as it keeps well in the fridge for up to 5 days.

Serving overnight oat and chia pudding

  • Banana Bonanza. Top the chilled chia-oat pudding with saucy banana foster topping for a hot-meets-cold breakfast experience. And serve with a banana nut muffin for the ultimate tally man dream.
  • Maple and Cinnamon Topping. Dust the top with ground cinnamon and drizzle with pure maple syrup for a taste of welcoming richness perfect for busy mornings.
  • With Breakfast Drinks. Pair with a pot of coffee, your favorite breakfast teas, slow cooker hot cocoa, or slow cooker white hot cocoa for a cozy and simple breakfast.  
  • Pair with Berries and Granola. Serve alongside or layer the oats and chia seed pudding into a parfait with granola, like granola with chocolate or cinnamon granola, and macerated berries, like strawberries and raspberries.

Unique serving ideas

Angled photo showcasing the banana topping on an individual serving of overnight chia pudding with oats.

Storing leftover chia pudding with oats

  • Refrigerator Storage: Place any leftover oatmeal chia pudding in airtight storage jars with a watertight lid, such as Mason jars or Weck jars. Then store in the fridge for 3 to 5 days. However, just note that the oat pudding will continue to soften the longer they sit in the refrigerator.
  • Freezing Instructions: You can freeze this chia seed pudding for meal prep; however, you’ll need to make a couple adjustments to the recipe. Just prepare the oat pudding as directed and let chill in the fridge for 2 hours so the ingredients have a chance to soften slightly. Then transfer the pudding to individual freezer-safe containers, leaving a little head room for expansion, and store in the freezer for up to 3 months.
    • When ready to enjoy, let the oats and chia seed pudding thaw in the fridge overnight, add your favorite toppings, and devour.
Action photo of a spoon scooping chia pudding with oats from a small glass jar.

Indulgent yet wholesome, simple yet elegant, make-ahead-friendly yet full of sparkle, this chia seed oatmeal pudding with banana foster topping is a true breakfast, snack, and dessert time hero. The delicious contrast of silky oat and chia pudding with warm, saucy bananas makes every spoonful feel like a true celebration.

I hope you give this recipe a try—play with the toppings, spices, and make it your own. Just don’t forget to come back and leave a review, I love hearing about your creations! Until next time, cheers,

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More pudding recipes!

Straight on photo of three small glass jars filled with oats and chia seed pudding with a banana topping.

Chia Overnight Oats

5 from 14 votes
Author: Cheyanne Holzworth
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Equal parts indulgent and wholesome, my Overnight Oat and Chia Pudding is about to become your new breakfast and snack obsession. Featuring creamy cinnamon-kissed chia oatmeal pudding topped with buttery bananas swimming in rich maple syrup with crunchy walnuts, these oats are sweet, saucy, and wildly delicious! Best of all, you'll need just 10 minutes and basic ingredients to make it.

Equipment

  • 1 Large Mason Jar – or a large, air-tight storage jar
  • 1 large skillet

Ingredients 

Chia Oatmeal Pudding:

Bananas Topping:

Instructions

  • Make the Oat and Chia Pudding: In a large resealable jar, whisk together the milk, maple syrup, brown sugar, peanut butter, cinnamon, vanilla extract, and a pinch of salt.
    After whisking, pour the oats and chia seeds into the jar. Then, stir vigorously or tightly seal the jar and shake vigorously to thoroughly combine the ingredients together.
    Once combined, seal the jar closed.
  • Refrigerate Chia Oatmeal Pudding Overnight: Place jar of chia seed oat pudding into the fridge and chill for at least 4 hours, but preferably overnight.
  • Make the Banana Topping: Melt the butter in a large, deep-sided skillet over medium heat until slightly foamy.
    Add in the maple syrup, brown sugar, and cinnamon. Then stir until the sugar dissolves.
    Add the extracts (or real rum) and allow mixture to come to a gentle simmer.
    Once simmering, cook 1-2 minutes, stirring occasionally.
    Add in the bananas and stir to coat. Cook until slightly caramelized and softened, about 3-4 minutes.
    Stir in the walnuts and a pinch of salt. Cook until coated and shiny, about 1 additional minute.
    Remove from heat and set aside until ready to use.
  • Serve Oats and Chia Seed Pudding: Give the pudding a good stir, making sure to thoroughly mix the everything together.
    Spoon overnight oats into individual jars or bowls and top with caramelized bananas. Sprinkle with cinnamon and enjoy right away.

Video

Notes

  • Sugar: I used light brown sugar, but you can use dark brown sugar.
  • Milk: You can use any type of milk or alternative milks, such as almond or coconut milk, to make these oats.  If you are looking for a milk substitute, you can also use thinned out yogurt or keifer!
  • Storage: Overnight oats will keep, covered in an airtight container in the refrigerator, for up to 5 days.
  • Topping Storage: Bananas foster topping will keep, covered in the refrigerator for 2 days. (Great as a topping on pancakes or waffles!)
  • For Creamy Oats: For a smooth, creamy oats add ½ cup frozen sliced banana and place in a blender (after refrigeration).  Blend until smooth.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 606kcal    Carbohydrates: 93g    Protein: 9g    Fat: 24g    Saturated Fat: 8g    Polyunsaturated Fat: 10g    Monounsaturated Fat: 5g    Trans Fat: 0.4g    Cholesterol: 27mg    Sodium: 59mg    Potassium: 716mg    Fiber: 7g    Sugar: 66g    Vitamin A: 388IU    Vitamin C: 8mg    Calcium: 231mg    Iron: 2mg
Course: Breakfast, Brunch, Dessert
Cuisine: American

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. Kindly do not publish this recipe. If you want to reference this recipe, please do so by linking directly to this post.