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Front view of banana chia pudding.

Easy Banana Chia Pudding

  • Author: Lexi
  • Total Time: 2 hours 5 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


The best banana chia pudding is a creamy and nutritious treat that's perfect for an easy, on-the-go breakfast. You can customize with different add-ins and toppings, and it's vegan and gluten free friendly! 


Units Scale
  • 2 large, ripe bananas
  • 2 cups coconut milk (we use the "lite" version)
  • 2 tablespoons maple syrup
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 6 tablespoons chia seeds


  1. Add the banana, coconut milk, maple syrup, lemon juice, vanilla and cinnamon 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.
  3. 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.


Coconut milk: You can also substitute with another milk of choice, like oat, almond or cashew milk.

Storage: This will last for up to a week in a sealed container in the refrigerator. 

For extra creamy 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. 

Wait to add toppings until just before serving. Otherwise, toppings like granola will soak up the liquid and get soggy. 

  • Prep Time: 5 minutes
  • Rest Time: 2 hours
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American


  • Serving Size:
  • Calories: 178
  • Sugar: 11 g
  • Sodium: 51.5 mg
  • Fat: 9.5 g
  • Carbohydrates: 22 g
  • Fiber: 5.8 g
  • Protein: 2.7 g

Keywords: banana chia pudding