Make mornings easier and a little sweeter with this Banana Chia Pudding! It takes less than 10 minutes to prep and is packed with simple ingredients. Make it the night before for an easy, delicious breakfast that’s ready when you are.
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!
Jump to:
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.
Banana: Make sure your banana is nice and ripe. The spottier, the better! Ripe bananas add more sweetness and a better flavor than an unripe and starchy banana.
Chia Seeds: When soaked in liquid, they become gel-like in consistency.
Plant-Based Milk: I like to use a mix of oat milk and canned full-fat coconut milk for this recipe. Canned coconut milk makes chia pudding extra thick and creamy, which I love! I prefer combining the two here, but feel free to use just one if you’d rather.
Maple Syrup: A touch of maple syrup will add additional sweetness.
Spices: I added cinnamon, nutmeg, ginger, allspice and salt for flavor. Makes it cozy and tastes like banana bread!
See recipe card for quantities.
Helpful Equipment
The best part about chia pudding? It’s made with minimal ingredients and doesn’t require any special equipment! All you need is a container or jar with a lid.
How to Make This Recipe
This banana bread inspired chia pudding is a great way to use up those overripe bananas sitting on your counter.
It’s the perfect sweet option for meal prep, whether you’re enjoying it as breakfast, a snack, or even dessert (it's pretty darn easy to make, too!)
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 oat milk and canned full-fat coconut milk (or just one, if you prefer) 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! This helps break up any clumps and prevents the chia seeds from settling at the bottom. No one wants to bite into a clump of chia seeds!
Substitutions & Variations
Don't love bananas? No worries! Try these instead: Mango chia pudding, berry chia pudding, coffee chia pudding, and a classic oat milk chia pudding.
Maple Syrup: Agave syrup will work just as well.
Spices: Don't want to add spices? Try vanilla extract instead.
Serving Ideas
This banana chia pudding is delicious on its own, but everything’s better with plenty of toppings.
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 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 chocolatey goodness.
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!
Wait 7-10 minutes and then stir again before putting your chia pudding in the fridge. This will break up any clumps of seeds and ensure the mixture will be set properly. Sometimes chia seeds can clump and settle at the bottom of the container or jar and won't be as creamy.
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.
Patience is key! Let the chia pudding sit in the fridge for at least 3-4 hours, or overnight, to allow the seeds to expand and create that thick, creamy consistency.
Storage
Chia pudding is perfect for meal prep since it keeps well in the fridge.
It stays fresh for 3-5 days when stored in an airtight container or glass jar. Keep in mind that the bananas may brown a bit after a day or two, but they’re still good to eat!
This recipe makes two large servings or four smaller snack-sized portions.
Frequently Asked Questions
Yes, you can use any plant-based milk, like oat, almond, or coconut, depending on your preference. I use a mixture of canned coconut milk for added creaminess and oat milk!
Be sure to whisk the mixture thoroughly at the start and give it a stir after 10 minutes before refrigerating.
If your pudding is too runny, try adding a bit more chia seeds and giving it extra time to set in the fridge. Sometimes it needs a bit longer to thicken.
More Chia Pudding Recipes
Looking for other recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Banana Chia Pudding
Ingredients
- 1 small Ripe Banana mashed
- ½ cup Oat Milk or other plant-based milk
- ½ cup Full-Fat Canned Coconut Milk or more oat milk
- ¼ cup Chia Seeds
- 1 tablespoon Maple Syrup
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ground Ginger
- ⅛ teaspoon Allspice optional
- Pinch of Kosher Salt
Instructions
- In a container or bowl, mash the ripe banana until mostly smooth. A few small lumps are okay.
- Whisk in the oat milk and canned full-fat coconut milk (or just one, if you prefer) along with the chia seeds, maple syrup, spices, and salt.
- Let the chia pudding sit at room temperature for 10 minutes, then give it another good stir. This helps prevent the chia seeds from sinking to the bottom and breaks up any spice clumps, making sure everything is evenly mixed and creamy.
- Cover with a lid and place in the fridge overnight or for at least 3-4 hours. The chia seeds need time to soak up the liquid to become nice and creamy.
- 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!
Notes
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
Comments
No Comments