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!
Print
Pin
Servings: 2
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 6 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
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!
Makes 4 small portions or 2 larger ones.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!