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Almond Butter Banana Chia Porridge

A thick, spoonable chia porridge whisked with almond butter, ripe banana, coconut milk, and cinnamon, sweetened lightly with maple syrup and finished with sliced banana and toasted walnuts.

By Camille McLaughlin, RDN, LD, registered dietitian nutritionist

Built forPeganBreakfast
Also fits Vegan Paleo
Mashed banana sweetens the whole bowl on its own, and chia seeds thicken with coconut milk into a porridge that holds a spoon upright. Almond butter runs through it in toasty streaks, cinnamon warms the top, and chopped walnuts and cold banana slices go over just before you eat.
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Why You'll Love This Recipe

This is a make-ahead cold breakfast for anyone who wants something that feels like dessert but eats like a real meal. You do a few minutes of work the night before, and in the morning breakfast is already waiting in the fridge. It suits people who skip breakfast because they have no time to cook, as well as anyone looking for a plant-forward bowl that is naturally rich and filling without eggs, dairy, or bread.

The magic is in what chia seeds do to liquid. Each seed is coated in soluble fiber that swells and gels when it sits in the coconut milk, turning a thin blended base into a thick, custardy porridge with no cooking and no thickener. Mashing the banana into the base before the chia goes in means the banana's sweetness and body are woven all the way through, while the almond butter melts in to make the whole thing taste like it has cream in it. The five-minute rest and second stir are not fussiness; they are what stop the seeds from clumping so the texture stays even.

Fiber, healthy fat, and a little natural sweetness, all working together. The chia and almond butter give the bowl real staying power, so you feel full for hours rather than hungry again by mid-morning. The toasted walnuts and banana slices on top add crunch and a fresh bite against the creamy base, and the cinnamon and maple give it warmth and just enough sweetness to feel like a treat while staying gentle and whole-food based.

A rich, spoonable chia porridge blended with almond butter and ripe banana, finished with toasted walnuts. Save
Prep: 10 minsCook: 0 minsTotal: 10 minsMakes: 2 servingsServing: 1 bowl, about 1 cup

Ingredients

Serves2Amounts change with the number. The nutrition panel is per serving, so it stays the same.
  • 5 tbsp chia seeds
  • 3/4 cup canned coconut milk
  • 2 tbsp almond butter
  • 1 ripe banana
  • 1/2 tsp ground cinnamon
  • 1 tsp maple syrup
  • 2 tbsp walnuts, chopped

Instructions

  1. Toast the walnuts: Roughly chop the walnuts. Toast them in a dry skillet over medium heat, stirring often, until they smell nutty and turn a shade darker, about 3 to 5 minutes. Tip them onto a plate right away so they stop cooking, and set aside to cool.
  2. Prepare the banana: Peel the banana. Mash half of it in a mixing bowl with a fork until smooth and nearly free of lumps. Slice the other half into rounds and set those aside for topping.
  3. Whisk the base: Add the coconut milk, almond butter, cinnamon, and maple syrup to the bowl with the mashed banana. Whisk until the almond butter is fully incorporated and the mixture is smooth and creamy with no streaks of nut butter remaining.
  4. Stir in the chia seeds: Add the chia seeds and stir thoroughly so they are evenly suspended and not sitting on the surface. Let the bowl rest for 5 minutes, then stir again vigorously, breaking up any clumps that have gathered at the bottom or edges. This second stir is what keeps the finished porridge smooth instead of lumpy.
  5. Chill until set: Cover the bowl and refrigerate at least 3 hours, or overnight, until the mixture has thickened to a soft, spoonable pudding that holds a trench when you drag a spoon through it.
  6. Divide and top: Stir the set porridge once more, then divide into bowls. Top each with the reserved banana slices and the toasted walnuts, and serve cold.
Nutrition Facts
2 servings per recipe
Serving size1 bowl, about 1 cup
Calories551
% Daily Value*
Total Fat 43g56%
Saturated Fat 20g100%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 20mg1%
Total Carbohydrate 38g14%
Dietary Fiber 16g58%
Total Sugars 13g
Includes 2g Added Sugars 4%
Protein 12g
Vitamin D 0.0mcg0%
Calcium 279mg21%
Iron 4.7mg26%
Potassium 719mg15%
* Percent Daily Values are based on a 2,000 calorie diet. Values are computed from USDA FoodData Central and are estimates. Per serving (1 bowl, about 1 cup).

Variations

  • Berry topping: Crush a handful of fresh raspberries or blueberries into the set porridge, or pile them on top with the banana. The tart fruit cuts through the richness and adds color without any added sweetener.
  • Chocolate: Whisk a spoonful of unsweetened cocoa powder into the base along with the almond butter for a deeper, chocolate-banana flavor. Add a little extra coconut milk if it thickens too much.
  • Warm spice blend: Trade some of the cinnamon for a pinch of ground cardamom, ginger, and nutmeg, plus a splash of vanilla extract, for a spiced-porridge flavor with more aroma.
  • Seedy crunch: Sprinkle pumpkin seeds or a spoonful of unsweetened shredded coconut over the top along with the walnuts for extra texture and a different kind of crunch.
  • Nut butter swap: Use cashew or hazelnut butter in place of the almond butter for a milder or more toasty flavor; this changes the nut but keeps the same creamy body.

Storage & Leftovers

Store the porridge covered in the refrigerator, where it keeps well for up to four days. Keep the toasted walnuts in a separate covered container at room temperature and add them only when you serve, so they stay crisp rather than softening in the porridge.

This dish is meant to be eaten cold and does not need reheating. If you prefer it slightly less cold, let a portion sit on the counter for a few minutes before eating, or stir in a splash of coconut milk to loosen it, since it continues to thicken as it sits. Do not heat it on the stove or in the microwave, as that changes the set texture and dulls the fresh banana.

For make-ahead mornings, this is ideal: assemble the base and let it set overnight, or portion it into individual jars so you can grab one on the way out the door. Slice the topping banana fresh each morning rather than in advance, since cut banana browns, and keep the toasted walnuts on hand in a jar so a bowl comes together in seconds.

Notes & Tips

A few things I have learned making this porridge that go beyond the basic steps.
  • Use a truly ripe banana: The riper the banana, the sweeter and creamier the base, and the less you will lean on the maple syrup. Look for a peel that is well freckled with brown spots; a firm yellow banana tastes starchy here and mashes into lumps.
  • Shake the coconut milk: Canned coconut milk separates into a thick cream on top and thin water below. Shake the can hard before opening, or scrape the whole can into a bowl and whisk it smooth, so every serving has the same richness.
  • Judge the set by the spoon: It is ready when a spoon dragged across the surface leaves a trench that holds for a moment. If it still looks soupy after chilling, stir in a few more chia seeds and give it another half hour.
  • Loosen it to taste: Chia porridge keeps thickening in the fridge. If a bowl from day two or three feels too stiff, stir in a splash of coconut milk until it is spoonable again.
  • The maple syrup is adjustable: With a very ripe banana you may not need the full amount of maple syrup, and with an underripe one you may want a touch more. Taste the base before you add the chia, since you cannot easily adjust once it sets.
  • Toast extra walnuts: Toasting a larger batch of walnuts at once takes no more effort and gives you crisp nuts ready for the next few mornings; just keep them in a sealed jar so they do not go soft.

Nutrition & Mindful Eating

Warmed on the stove until the chia swells and the coconut milk goes glossy, this porridge is thick, sweet from the banana alone, and rich enough that a small bowl reads as a full breakfast.
  • Chia, coconut milk and banana build the whole texture. The chia swells and sets, the coconut milk keeps things glossy rather than stiff, and the banana mashed through the pot sweetens it from the inside so nothing tastes added on at the end.
  • Chia seeds are the backbone here. They drink up the coconut milk and turn a thin pot into something a spoon will stand up in, and each seed carries soluble fiber and plant omega-3 fats into that thickening.
  • Almond butter stirred in off the heat keeps its roasted flavor and streaks through the bowl rather than dissolving into it, bringing a mellow richness and vitamin E along with the unsaturated fat that makes it taste that way.
  • Walnuts scattered over the top are the only crunch in a bowl of soft things, and the slight bitterness at their skins is what keeps a sweet porridge interesting all the way to the bottom.
  • Cinnamon and a spoonful of maple syrup warm the coconut and the banana together, and the smell that comes off the pot in the last minute of cooking is most of what makes people sit down for it.
  • As you eat, let the first spoonful sit a moment so you catch the coconut and the cinnamon underneath the banana, and slow down enough to notice when the bowl has been enough.

Frequently Asked Questions

Can I eat this warm instead of cold?

This porridge is designed to be eaten cold, straight from the fridge, because the chia gel sets into its pudding texture when chilled. Warming it on the stove or in the microwave breaks that set texture and dulls the fresh banana, so it is best served cold or, at most, left on the counter a few minutes to take off the chill.

Why did my porridge turn out lumpy?

Lumps happen when the chia seeds clump together before they gel. The fix is the second stir: stir well when you add the seeds, wait five minutes, then stir vigorously again to break up any clusters that have settled at the bottom. Whisking the almond butter fully into the base first also helps, since undissolved nut butter can trap seeds together.

Can I use a milk other than canned coconut milk?

Yes, though the result will be different. Canned coconut milk is what makes this bowl rich and creamy. A thinner drinking milk such as an almond or oat beverage will still set with the chia but gives a lighter, less custardy porridge, and you may want a bit more chia to reach the same thickness.

How far ahead can I make it?

You can make the base up to about four days ahead and keep it covered in the fridge, which makes it great for prepping several breakfasts at once. Slice the topping banana fresh each morning so it does not brown, and keep the toasted walnuts in a separate jar so they stay crunchy until you serve.