Banana Chia Pudding
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This banana chia pudding recipe is such an easy make-ahead breakfast! It’s a healthy vegan chia pudding that tastes like dessert, and it will keep you feeling full for hours.
Make-ahead breakfasts are essential on busy mornings. Overnight oats, hard boiled eggs, and chia pudding are some of my favorite quick breakfasts to have on hand.
This banana chia pudding is such an easy breakfast recipe. It takes just five minutes to put together, and it’s ready for you when you get up in the morning.
I love the flavor and rich texture of this pudding. The coconut milk and banana make it naturally creamy. Chia seeds thicken it into a mousse-like texture that tastes decadent. Top it with your favorite nuts and fruit for a quick, healthy breakfast or snack.
How to Make Banana Chia Pudding
Ingredients
- Banana – The banana should be ripe with brown spots for the best flavor.
- Coconut milk – Full-fat canned coconut milk is an excellent non-dairy milk for chia pudding because of its extra creamy texture.
- Cinnamon – This gives the banana chia pudding a bit of extra flavor.
- Pure maple syrup – The syrup is optional, and it may not be necessary if your banana is especially ripe.
- Black chia seeds – These are a good source of fiber and plant-based protein, and they naturally thicken liquids.
- Walnuts – I garnish this chia pudding with nuts for a bit of extra protein.
Step One: Mash the Banana
Mash the banana on a cutting board or in a bowl. I like to leave it a bit chunky for added texture in chia pudding.
Step Two: Mix the Banana and Liquid Ingredients
In a medium mixing bowl, whisk together the mashed banana, coconut milk, and cinnamon. Taste the mixture, and add pure maple syrup if needed.
Step Three: Add the Chia Seeds
Slowly whisk the chia seeds into the banana mixture. Whisk until the chia seeds are evenly incorporated into the mixture. Refrigerate for at least an hour. When ready to serve, top with sliced banana, walnuts, or any of your favorite chia pudding toppings.
Banana Chia Pudding Topping Ideas
I like to serve this banana chia pudding in a small mason jar or bowl. Top it with sliced banana, walnuts, and a sprinkle of cinnamon or mini chocolate chips. You could also use peanut butter or almond butter, coconut flakes, blueberries, strawberries, or other fresh fruits. Homemade granola is delicious as well.
Substitutions
- Milk – You can use just about any type of milk in this recipe. Almond milk, oat milk, or any plant-based milk of choice will work well. Cow’s milk is also an option if you’re not avoiding dairy. The full-fat canned coconut milk makes it especially creamy, so you may want to add an extra tablespoon of chia seeds if you’re using a thinner milk.
- Spices – In addition to the cinnamon, you could add a bit of ginger or nutmeg. You could also add a small amount of vanilla extract for added flavor.
- Nuts – I use walnuts as a topping on this banana chia seed pudding. Chopped cashews or almonds also work well, or you could use nut butter instead.
Storage Instructions
This banana chia seed pudding should be refrigerated before serving. It can be stored in the fridge for up to five days. You can also freeze it for later. To defrost, thaw it overnight in the refrigerator before serving.
Expert Tips for this Banana Chia Seed Pudding Recipe
Slowly add the chia seeds, and whisk the mixture thoroughly. This will result in the best smooth texture. If you add the seeds too quickly, they may clump together.
This pudding needs to sit in the refrigerator for at least an hour to thicken properly. It will get an even thicker mousse-like texture if you leave it overnight.
You want to use a ripe banana for this recipe. That will give the pudding a delicious flavor. A green banana won’t have enough sweetness in this pudding.
Chia pudding needs to be made in advance. It does start to thicken right away, but to get the full pudding texture, you’ll need to refrigerate it for at least an hour before serving.
More Chia Seed Recipes
- Chocolate Banana Chia Pudding
- Coconut Chia Pudding
- Mango Chia Pudding
- Pumpkin Chia Pudding
- Chia Seed Oatmeal
- Blueberry Chia Seed Muffins
- Chia Cranberry Sauce
More Healthy Breakfast Recipes
- Oat Flour Pancakes
- Oat Flour Waffles
- Dairy-Free Breakfast Casserole
- Raspberry Vanilla Overnight Oats
- Gluten-Free Dutch Baby
- Dairy-Free Crepes
- Mexican Frittata
Banana Chia Pudding
Recommended Equipment
Ingredients
- 1 ripe medium banana mashed, plus more for garnish
- 1 cup coconut milk or other milk of choice
- ¼ tsp cinnamon
- 2 tsp pure maple syrup or to taste
- 3 tbs chia seeds
- 1 tbs walnuts for garnish
Instructions
- Mash the banana on a cutting board or in a bowl. I like to leave it a bit chunky for added texture in chia pudding.
- In a medium bowl, whisk together the mashed banana, coconut milk, and cinnamon (or stir with a wooden spoon). Taste the mixture, and add pure maple syrup if needed.
- Slowly whisk the chia seeds into the banana mixture. Whisk until the chia seeds are evenly incorporated into the mixture. Refrigerate for at least an hour. When ready to serve, top with sliced banana, walnuts, or any of your favorite chia pudding toppings. (Yields 1½ cups)
Notes
Approximate Nutrition Info
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Banana Chia Seed Pudding Price Breakdown
This recipe costs a total of $2.14 using canned coconut milk, or $1.07 per serving (¾ cup). The price is lower if you use homemade coconut milk ($.57 per serving). Either way, this delicious gluten-free, dairy-free banana chia pudding recipe is a healthy breakfast that tastes like dessert.
