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This banana chia pudding recipe is an easy, healthy and vegan pudding which can be eaten for breakfast, dessert or a snack.
Who doesn't love pudding? It is just one of those indulgencies we all grew up on. The problem is the traditional pudding isn't super healthy.
But that changes with using chia seeds to thicken it up - like this chocolate chia seed pudding. And by using healthy/vegan ingredients like almond milk, bananas, maple syrup and coconut oil, you get a slightly sweet but filling pudding.
If you couldn't see the chia seeds, you wouldn't even know it was healthy. There are no refined sugars in this breakfast/dessert but it is sweet enough where you'll be questioning it.
There just isn't much better than healthy overnight recipes - another option being these mango overnight oats or protein overnight oats.
So if your sweet tooth is calling you, this banana chia pudding should be at the top of the list. Oh and kick it up a notch by topping it with some chocolate hazelnut granola or chocolate chip granola. Or if you want a more decadent dessert, you can never go wrong with this chocolate orange mousse.
Why This Recipe Works
- Easy to make - Requires minimal ingredients and preparation. Just mix chia seeds, mashed bananas, and your choice of milk or plant-based milk, and let it sit. No cooking required!
- Nutritious and healthy - This pudding is packed with nutrients. Chia seeds are rich in omega-3 fatty acids, fiber and protein, while bananas provide potassium, vitamins, and natural sweetness.
- Great for meal prep - Can be made in advance and stored in the fridge for a quick and convenient breakfast, snack, or dessert throughout the week.
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Ingredient Notes
- Milk - Any type of milk can be used, such as cow's milk, almond milk, coconut milk, soy milk or oat milk. Each type will slightly alter the flavor and creaminess of the pudding. I'm partial to oat milk to make it vegan friendly.
- Bananas - Use ripe bananas for maximum sweetness and flavor. You can quicken the process if needed.
- Maple syrup - Adds sweetness but can be omitted if you prefer.
- Coconut oil - Use refined coconut oil to help thicken the pudding without adding coconut flavor.
- Vanilla extract - Adds a warm, aromatic flavor.
- Cinnamon - Provides a hint of spice and pairs well with bananas.
- Salt - A small amount of salt enhances the overall flavor of the pudding.
- Chia seeds - Ensure they are fresh and high-quality for the pudding-like texture.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- While oat milk is my go-to for dairy-free milk, almond milk or coconut milk are good substitutes. And if you drink dairy, then whole milk works fine.
- Maple syrup is what I like to use for added sweetener, but if you aren't vegan you can use honey.
- Replace coconut oil with almond butter or peanut butter for added richness and a nutty undertone.
- I like ground cinnamon for some added spice, but nutmeg or even pumpkin pie spice works great as well.
- Replace the chia seeds with flaxseeds for a unique texture and an extra boost of omega-3 fatty acids. Alternatively, try hemp seeds for added protein and a nutty flavor.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix all of the ingredients in a large bowl except for the chia seeds. Then add the chia seeds and stir for at least 5 minutes so they start to gel and mix well. Cover and chill overnight.
FAQs
It typically needs to set for at least 4 hours in the refrigerator, but it's best if left overnight to allow the chia seeds to fully absorb the liquid and achieve the desired pudding-like consistency.
If you are dairy-free you can use any type of dairy-free milk, including almond, cashew, oat or coconut milk. If you use coconut milk, it will be thicker so you will have to add some water to thin it out.
You can also use good old-fashioned cow's milk if you aren't vegan.
Absolutely! You can substitute bananas with other fruits like mangoes, strawberries, blueberries or peaches. Just blend or mash the fruit of your choice and mix it with the chia seeds and milk.
This pudding can be left in the fridge in an airtight container for 4-5 days. You can also freeze it for up to 3 months and thaw as needed.
Yes, you can double or triple the recipe and store it in individual servings for a quick and convenient snack, dessert or breakfast option.
Chia Seed Benefits
As mentioned before, chia seeds are very healthy for you. These benefits include:
- Curbing your cravings and help promote balanced blood sugar.
- Promote good sleep and easing anxiety.
- Improving cardiovascular health.
- Strengthening bone minerals.
- Ease constipation and promote good digestion.
Optional Toppings
Yes this chia seed pudding is great on its own, but you can always add toppings. Some options include:
- Sliced bananas
- Coconut flakes
- Chocolate chips
- Granola
Pro Tips/Recipe Notes
- Choose ripe bananas for maximum sweetness and flavor. The natural sugars in ripe bananas will enhance the taste of your pudding without needing additional sweeteners.
- To avoid lumps, you need to stir the chia seeds for 5 minutes which helps distribute the seeds. If you have some lumps, just stir with a fork before eating.
- If the banana chia pudding is too thick, add a splash of milk and stir.
- If you don’t like the tapioca consistency of chia seed pudding and want a smoother texture, just blend it all together in a blender of food processor until it is smooth.
- Use white chia seeds if you want them to blend in.
Other Banana Recipes
If you’ve tried this banana chia pudding recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Banana Chia Pudding
Ingredients
- 1 ¼ cups oat milk
- 3 ripe bananas, mashed
- 2 tablespoon maple syrup
- 2 tablespoon coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoon chia seeds
- fruits and granola for topping
Instructions
- Warm milk in the microwave so the coconut oil doesn't solidify when adding in. Place all ingredients except chia seeds in large bowl and stir to combine.
- Add chia seeds and stir by hand for 5 minutes. (this is important to do for a full 5 minutes as it gets the chia seeds beginning to gel as well as mix them throughout) Cover and chill in the refrigerator overnight. Top with fruit and granola when eating.
Notes
- Choose ripe bananas for maximum sweetness and flavor. The natural sugars in ripe bananas will enhance the taste of your pudding without needing additional sweeteners.
- To avoid lumps, you need to stir the chia seeds for 5 minutes which helps distribute the seeds. If you have some lumps, just stir with a fork before eating.
- If the pudding is too thick, add a splash of milk and stir.
- If you don’t like the tapioca consistency of chia seed pudding and want a smoother texture, just blend it all together in a blender of food processor until it is smooth.
- Use white chia seeds if you want them to blend in.
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