Banana Chia Pudding (5 Minutes)

December 11, 2024 Stan

This Banana Chia Pudding with coconut milk is a creamy, nutrient-packed breakfast that will give you a great kick-start to your day. Add your favorite toppings and enjoy a satisfying breakfast or sweet snack!

Close-up of a jar of banana chia pudding.

With only three main ingredients and five minutes of prep time, this banana chia seed pudding recipe is the perfect breakfast, snack, or great grab-and-go meal. The best part is it is filling and nutritious, high in protein, fiber, and good fats!

Looking for more nutritious breakfasts? Also, try my Scrambled Eggs With Vegetables and Breakfast Egg Muffins.

Banana Chia Seed Pudding

This is the best banana chia pudding with amazing banana flavor and natural sweetness from fresh bananas. It is so simple to prepare.

Combine all the ingredients and pour them into jars, divided equally. Seal the jars and leave them in the refrigerator; that’s it, and your healthy breakfast (or snack or dessert) is ready!

It’s similar to making overnight oats. Prepare this so it can be kept in the refrigerator overnight for a healthy breakfast or snack while on the go. I prefer making a massive batch at the start of the week so I have something to munch on for breakfast or snack on during the week.

Apart from being incredibly easy to prepare, this recipe is extremely filling. Once you have it, you can go for several hours without feeling hungry.

Banana chia seed pudding in a glass jar.

Why You’ll Love This Recipe

Well, you need three simple ingredients, but I have optional ingredients that will enhance the flavor of your banana chia seed pudding!
This creamy and nutritious banana chia pudding is very easy to prepare and only takes five minutes to prepare. It’s perfect if you have little time to spend.
I love how this pudding is great for meal prep. You can double the amount of ingredients to have a hearty breakfast or snack option ready for the entire week.
It is especially suitable for people with food intolerances as it does not require dairy products or eggs, is vegan and is gluten-free.

Ingredients Needed

Here are the ingredients in this easy breakfast recipe:

Ingredients for Banana Chia Seed Pudding.

Milk: I used coconut milk here, but you can use regular milk here or any other non-dairy milk of your choice, like plain oat milk, unsweetened almond milk, or plain soy milk.
Banana: This recipe requires a ripe banana. Ideally, it can be a little overripe if you prefer a sweeter chia pudding. I also like to add some more banana slices on top of the pudding.
Chia Seeds: I always say that these amazing little seeds hold a lot of nutrients that are very important for the body! The chia seeds swell and soak the milk to give this creamy feeling that we all love. I used black chia seeds for this recipe; however, you can also use white chia seeds.
Maple Syrup: Add a teaspoon of maple syrup to make this coconut milk chia pudding slightly sweeter. If you prefer, you can use honey or any other sweetener.
Hemp Seeds: These are completely optional, but they are loaded with proteins, fiber and omega-3 fatty acids.
Cinnamon: The last optional ingredient you can add is a small amount of ground cinnamon or nutmeg.

There are other ingredients needed in this recipe. Please do not forget to look at the recipe card below. There, you will find a detailed list of all the ingredients and their measurements.

Banana Chia Pudding Recipe Variations

Cocoa Powder: Add 1 to 2 tablespoons of cocoa powder to the mixture for a chocolatey touch.
Pineapple Chunks and Shredded Coconut: Top with pineapple chunks and shredded coconut for a tropical taste.
Peanut Butter or Almond Butter: Add a couple of tablespoons of peanut butter or almond butter to add a nutty flavor.
Chocolate Chips: Top the banana chia pudding with chocolate chips if you enjoy chocolate.

Substitutions

No need to worry if you do not have all the ingredients above! Here are a few substitutions that will work:

Chia Seeds substitute: Ground flaxseeds are a great substitute; however, the consistency will not be the same as when chia seeds are used.
Milk substitute: For this recipe, you can use dairy-free milk or any plant-based milk of your choice or even regular milk if you prefer.
Bananas substitute: For a different flavor, use applesauce or mashed avocado.
Maple Syrup substitute: You can use honey or any sweetener of your preference.

When choosing bananas for this recipe, it is better to use bananas that are ripe enough. They mix well with the rest of the ingredients and sweeten the pudding naturally, thus requiring little extra sweetening.

How to Make Banana Chia Pudding

Step 1: Mash the Bananas

Add banana slices to a medium bowl, then mash using a fork or a potato masher. Add the mashed banana to glass jars.

Step 2: Add the Other Ingredients.

Add the coconut milk, chia seeds, maple syrup, cinnamon powder, and vanilla extract. Stir well to combine.

Step 3: Let it Rest

Let it rest in the refrigerator for 2 hours or overnight until the chia seeds absorb all of the liquid.

Step 4: Serve

Add your preferred topping, and your delicious healthy breakfast or snack is ready! I love topping my chia seed pudding with sliced bananas and some walnuts!

Banana chia seed pudding topped with banana slices and walnuts.

Love bananas? Also, check out my unique Healthy Banana Oat Muffins and Banana Pancakes.

Mix the ingredients properly, incorporating the chia seeds with the other ingredients. This helps avoid clumping so the pudding has a smooth, creamy consistency.

Expert Tips for Banana Chia Pudding

Use bananas at their peak of ripeness because they contain more flavor and natural sugars.
Prepare a large portion, divide it into small portions, and refrigerate them for breakfast or snacks.
To set the chia pudding, stir the mixture once after 30 minutes of preparation and again after another 30 minutes. This helps soak the chia seeds properly so they do not settle at the bottom, making the pudding watery. Stirring helps them remain distributed as the seeds get set.
My family likes the chewiness and crunch that the chia seeds provide. However, if you would like the mixture to be creamy, blend it. Thus, your pudding will be softer and creamier and not chewy like tapioca. However, note that it will set faster, so you do not have to store it in the refrigerator for as long.

Serving

You can serve this Banana Chia Pudding alongside the following:

How to Store Leftovers

Store banana chia pudding in sealed jars or airtight containers to prolong its freshness and preserve it well in a refrigerator. It will last up to 5 days when stored in an airtight container.

Unfortunately, chia pudding does not freeze well, so I do not recommend freezing.

More Healthy Breakfast Recipes

More Recipes With Bananas

If you make this recipe please leave a star rating below. Your rating helps others find the recipe plus I love hearing from you! Thank you!

In a medium bowl, using a fork, blend the banana until it is completely smashed.

2 ripe bananas
Put the mashed banana to a mason jar or any airtight container. Then, add the chia seeds, coconut milk, and any other additions you fancy like ground cinnamon. This recipe is all about your preferences!

6 tablespoons chia seeds, 1⅓ cups coconut milk
Now, add vanilla extract and maple syrup, if preferred. Stir for some time until all the ingredients combine well and in a homogenous state with no lumps left.

½ teaspoon vanilla extract, 1 teaspoon maple syrup
If using multiple small jars, pour the mixture into all of them, dividing it equally. Place the lid on the jars or container and then put it in the refrigerator for about 2 hours or overnight until it sets.
Now, include any toppings that you would like and enjoy! I love topping it with banana slices and walnuts. You can top it with hemp seeds as well.

2 tablespoons hemp seeds, ⅛ to ¼ teaspoon ground cinnamon

Do not use old chia seeds you may have bought a long ago. Check the ‘ Use By ‘ date to ensure that the chia seeds have not expired. I keep mine in the freezer or the refrigerator so they remain fresh.
Soy milk can be used most for the highest amount of protein. You can add protein powder as desired and add more milk until the mixture reaches the desired consistency.
Banana chia pudding can be kept in the fridge in an airtight container for up to 5 days. I don’t recommend freezing it.