Banana Chia Pudding (Dairy-Free)

This Banana Chia Pudding is creamy, sweet, and perfect for a make-ahead breakfast. Made with ripe bananas, chia seeds, plant-based milk, and a touch of maple syrup, it sets overnight into a thick pudding. Enjoy it straight from the fridge or topped with your favorite fruit and nuts!

Don't want to spend your mornings rushing around the kitchen?

Chia pudding is the answer you've been looking for!

I'm a big fan of having grab-and-go snacks and meal-prepped breakfasts in my fridge at all times.

Whipping up a batch (or two!) of chia pudding is the easiest way to start your day feeling stress-free!

Ingredients

With just a few pantry staples, some plant-based milk, and a ripe banana, you can whip this banana chia seed pudding up in just a few minutes.

I love prepping a big batch at the start of the week so I always have a delicious breakfast or snack ready to go.

Bananas & Plant-Based Milk: Ripe bananas work best for natural sweetness. The bananas are mashed with dairy-free milk. You can use one variety, or a combination.

Using half canned coconut milk adds extra thickness and creaminess.

Chia Seeds: Chia seeds are the thickening base, absorbing liquid to form a gel-like, creamy texture.

See recipe card for quantities.

How to Make This Recipe

This banana bread chia pudding is a great way to use up those overripe bananas sitting on your counter!

The full written recipe can be found in the recipe card below.

Step 1: In a container or bowl, mash the ripe banana until mostly smooth. A few small lumps are okay.

Step 2: Whisk in the plant-based milk along with the chia seeds, maple syrup, spices, and salt.

Step 3: Let the chia pudding sit at room temperature for 10 minutes, then give it another good stir.

Step 4: Cover with a lid and place in the fridge overnight or for at least 3-4 hours.

Step 5: Give it a quick stir before serving. Top with extra banana slices, drizzle of almond butter, a sprinkle of cinnamon, or whatever toppings you love. Enjoy!

Note: Don't skip #3!

Substitutions & Variations

Maple Syrup: Agave syrup will work just as well.

Spices: Don't want to add spices? Try vanilla extract instead.

Don't love the texture? Try blending the chia seed pudding. This will create a more traditional pudding texture and an extra creamy pudding with no seed texture.

For a chocolate banana flavor, try my Chocolate Banana Chia Pudding, or for a creamy, banana-free option, check out the Oat Milk Chia Pudding.

Serving Ideas

My personal favorite combo? Sliced bananas, almond butter, and chopped vegan chocolate.

• Sliced Banana and nut butter: Keep it classic with extra banana slices on top and a drizzle of nut butter.
• Chopped Nuts or granola: Try almonds, walnuts, or your favorite vegan hemp seed granola for some crunch!
• Shredded Coconut: Toasted coconut flakes are delicious on top!
• Berries: Fresh chopped strawberries, blueberries, or raspberries pair nicely with bananas.
• Cacao Nibs or Dark Chocolate Chips: For a bit of chocolate flavor!
• Jam: A spoonful of homemade fruit jam is tasty on top of chia pudding.
• Vegan Yogurt: A dollop of plant-based yogurt for creaminess is always a good idea!

Tips & Tricks

Use ripe bananas! Unripe bananas can be starchy and won't be as sweet.

Wait until right before you eat to add your toppings. Fresh toppings keep everything crunchy and fresh, while adding them ahead of time can cause sogginess.

If your coconut milk is clumpy, simply blend it or heat it up (don't make it hot, just slightly warm!) and give it a good whisk until no clumps remain!

Sometimes chia seeds can clump and settle at the bottom of the container or jar and won't be as creamy. Give them a second stir before putting them in the fridge to set!

Storage

Store the pudding in an airtight jar or container in the fridge for up to 5 days.

This recipe makes two large servings or four smaller snack-sized portions.

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