The Best Banana Chia Pudding

Why We Love This Recipe

• Easy recipe: Everything happens in a blender and a mixing bowl, so it's pretty hard to mess up this recipe. It's also easy to bring on-the-go to work or school!
• Nutritious breakfast: Chia seeds have a good amount of fiber, protein, and omega-3 fatty acids, making this chia pudding a great start to your day.
• Allergy-friendly: This recipe is totally vegan and gluten free, making it perfect for those with food allergies or preferences.
• Customizable: This is a great recipe to tweak to your liking by adding chocolate, coconut, granola, and more!

Ingredients

Here's what you'll need to make this banana chia seed pudding:

Ingredient Notes

• Banana: be sure to use a banana that's very ripe - don't be afraid of those black spots! A ripe banana will ensure a smooth, creamy texture and will also prevent any off-putting unripe banana flavors from making their way into your chia pudding.
• Chia seeds: You can use white or black chia seeds. (We used white just because that's what we had on hand!)
• Choice of milk: We used lite coconut milk in this recipe, and if you do decide to use coconut milk, make sure it's the lite (lower fat) variety, or it will turn out too thick. You can also use almond milk, oat milk, soy milk or another nondairy milk - whichever you prefer.
• Other ingredients: These are all optional, so if you want to make a super easy banana chia pudding, you can skip the lemon juice, vanilla extract, and the additional spices, but they do add an extra punch of flavor.

Step-by-step Instructions

(1) Add the banana, coconut milk, maple syrup, lemon juice, vanilla, cinnamon, and a pinch of salt to a blender. Blend until smooth and creamy.

(2) Pour mixture into a bowl and whisk in chia seeds. Set mixture aside and whisk again after ten minutes. 

Cover and refrigerate for 2-3 hours, until set. Make sure to give the chia pudding a stir about an hour into the setting process, to prevent the seeds from settling at the bottom of the bowl.

Store in a sealed container, or portion into individual containers and add toppings just before serving.

Expert Tips and FAQs

• Storage: This banana chia pudding will last for up to a week in a sealed container in the refrigerator.
• For extra creamy banana chia pudding (and a boost of protein & tanginess), add up to ½ cup of nondairy vanilla yogurt.
• Stir once or twice while the mixture sets: To prevent chia seed clumps from forming, give the mixture a few stirs while it's thickening up. This will also ensure that the chia seeds don't all sink to the bottom.
• Store in individual tupperware containers for on-the-go: Once the chia pudding is set, we like to transfer the mixture to small glass jars with lids for storage, so we can easily grab them from the fridge for a single serving snack.
• Wait to add toppings until just before serving. Otherwise, toppings like granola will soak up the liquid and get soggy.

More Easy Breakfast Recipes

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