This Banana Chia Pudding is creamy, indulgent, and packed with nutritious ingredients for a healthy and delicious snack or breakfast.
It's made with simple ingredients and only requires 5 minutes of prep time.
I love making a big batch of chia pudding at the beginning of the week so I have a nourishing breakfast or snack on hand all week long.
It's full of nutritious chia seeds, ripe bananas, and cinnamon for a treat that you can eat any time of day!
What are Chia Seeds?
Chia seeds are edible little seeds that come from the desert plant Salvia hispanica. It is a member of the mint family that grows in southern Mexico.
Chia seeds are a rich source of Omega-3 fatty acids as well as a great source of fiber, plant-based protein, antioxidants, magnesium, and potassium.
Types of Chia Seeds
There are black chia seeds and white chia seeds. The difference between the two is very minimal. You can use both or either for chia pudding.
The flavor of chia seeds is described as being very mild and slightly nutty. To learn more about chia seeds, see my post What Do Chia Seeds Taste Like?
This easy banana chia seed pudding recipe is made with minimal ingredients and is gluten-free, dairy-free, and vegan!
Banana: A ripe banana is mashed and added to chia pudding to create a creamy texture and natural sweetness.
Chia Seeds: Chia seeds are the main ingredient! When soaked in liquid, they become gel-like in consistency.
Plant-Based Milk: You can use any non-dairy milk you enjoy most. I typically use unsweetened almond milk, oat milk, or soy milk.
Maple Syrup: A touch of maple syrup will add sweetness as well as a dash of cinnamon and vanilla extract for flavor.
The beauty of chia pudding is that it requires minimal ingredients and no special equipment!
How to Make This Recipe
Mash the ripe banana in a shallow bowl.
Whisk together the mashed banana, chia seeds, plant-based milk, maple syrup, cinnamon, vanilla, and salt until well combined in a bowl or jar.
Cover with a lid or plastic wrap and place in the fridge overnight or for at least 5 hours. The chia seeds need time to soak up the liquid to become nice and creamy.
Top with extra banana slices and any other toppings and enjoy!
This banana chia pudding is packed with protein and fiber so it will leave you feeling full. It also happens to be customizable so you can change the toppings every morning to keep it fun and exciting!
- Sliced fresh bananas or caramelized bananas
- Add banana slices and coconut whipped cream to make a banana cream pie inspired chia pudding.
- Drizzle of peanut butter or almond butter
- Chopped nuts or coconut flakes
- Chopped fresh fruit
- Chocolate chips or cacao nibs
Substitutions & Additions
This is the perfect make-ahead breakfast recipe because it can be customized to your preferences.
Maple Syrup: You can use brown sugar, coconut sugar, or agave syrup. If you aren't interested in added sugar- you can simply use the banana as a sweetener.
Plant-Based Milk: Using non-dairy milk is preferred but you could use water. It won't be as creamy so I would recommend adding vegan greek yogurt if possible. You can also use canned coconut milk for an extra creamy chia pudding.
Banana: If you don't like bananas, try my regular chia pudding instead!
Chia Seeds: If you don't enjoy chia pudding, try overnight oats instead!
Spices: Cinnamon works so well in this banana chia pudding recipe but nutmeg, cardamom, ginger, or pumpkin spice blend would be delicious too!
Cocoa Powder: Chocolate and banana are a wonderful combo! Luckily, I have a recipe for chocolate banana chia pudding too!
Tips & Tricks
Use ripe bananas! An unripe banana won't be sweet and will add a starchy flavor to your banana chia pudding. I recommend overripe bananas that have a lot of brown spots for the best results.
Use the appropriate jar: An 8oz jar will be filled to the top with chia pudding and the toppings will overflow a bit so the jar won't close whereas a 16oz jar will allow room for toppings and the lid to close. The 16oz jar is preferred if you're taking the chia pudding with you on the go.
Wait to add toppings: This is important! Take the extra few seconds in the morning to add the toppings fresh.
Make sure you mix your chia pudding until well combined. 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 jar and won't be as creamy so give it a good stir!
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.
Chia seed pudding can last 5-7 days in the fridge when stored in an airtight container or glass jar.
Frequently Asked Questions
Chia pudding is vegan if it's made with non-dairy milk.
Yes, this chia pudding is gluten-free.
My favorite is oat milk because it's creamy but soy milk or almond milk are great too!
The banana is a natural sweetener and will sweeten the chia pudding slightly but I enjoy adding a splash of maple syrup as well.
2 tablespoons of chia seeds to ½ cup of liquid is the perfect ratio for 1 serving.
Chia Pudding Recipes
If you love this recipe, try these other chia seed pudding recipes. They’re just as customizable and delicious as this Banana Chia Pudding!
Banana Chia Pudding
- 1 Ripe Banana mashed
- ¼ cup Chia Seeds
- 1 cup Plant-Based Milk unsweetened
- 1-2 tablespoons Maple Syrup
- ½ teaspoon Cinnamon
- ½ teaspoon Vanilla Extract optional
- Pinch of Kosher Salt
- Mash the ripe banana in a shallow bowl.
- Whisk together the mashed banana, chia seeds, plant-based milk, maple syrup, cinnamon, vanilla, and salt until well combined in a bowl or jar.
- Cover with a lid or plastic wrap and place in the fridge overnight or for at least 5 hours. The chia seeds need time to soak up the liquid to become nice and creamy.
- Top with sliced bananas and any other toppings and enjoy!
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