I make this banana chia pudding whenever I want something simple, nourishing, and naturally sweet. It has a creamy texture with a comforting banana flavor that reminds me of banana cream pie, but in a much healthier, no-bake form.
Why You’ll Love This Recipe
I love how easy this recipe is to prepare with just a few wholesome ingredients. It comes together in minutes and turns into a thick, satisfying pudding after chilling. I also appreciate how versatile it is since I can enjoy it for breakfast, as a snack, or even a light dessert. The natural sweetness from the banana means I don’t need much added sugar, which makes it feel balanced and nourishing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 banana, finely chopped or mashed
1/4 cup chia seeds
1 cup milk of choice
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
Directions
I start by adding the mashed banana into a bowl along with the chia seeds, milk, maple syrup, vanilla extract, and cinnamon. Then I whisk everything together until the mixture is fully combined.
I let it sit for about 5 to 10 minutes, then I whisk it again to break up any clumps that may have formed. After that, I cover the bowl and place it in the refrigerator for at least 2 hours, or I leave it overnight for the best texture.
Before serving, I give it a good stir and sometimes add a splash of milk if I want it a bit thinner.
Servings and timing
This recipe makes 2 servings.
Prep time takes about 10 minutes, with no cooking time required.
Total active time is 10 minutes, plus at least 2 hours of chilling time.
Each serving contains approximately 350 kcal.
Variations
I like to switch things up depending on what I have on hand. Sometimes I add sliced strawberries or blueberries for extra freshness. Other times, I mix in a spoonful of peanut butter or almond butter for a richer flavor. If I want more texture, I top it with granola or shredded coconut. I also enjoy using flavored plant-based milk like almond or coconut milk to subtly change the taste.
Storage/Reheating
I store the pudding in an airtight container in the refrigerator for up to 3 days. I usually give it a stir before eating since it can thicken over time. If it gets too thick, I just add a little milk to loosen it. Since this is a no-cook recipe, I don’t need to reheat it and prefer it chilled.
FAQs
Can I use a different sweetener?
I sometimes replace maple syrup with honey or agave syrup, depending on what I have available, and it works just as well.
Why did my chia pudding turn out clumpy?
I find that skipping the second whisk can cause clumps. I always stir it again after a few minutes to keep the texture smooth.
Can I make this without banana?
I can leave out the banana, but it will lose some natural sweetness and creaminess. I usually replace it with a bit more sweetener or fruit puree.
What type of milk works best?
I like using almond milk or oat milk, but any milk works, including dairy milk, depending on my preference.
Can I freeze chia pudding?
I don’t usually freeze it because the texture can change once thawed, so I prefer making fresh batches and storing them in the fridge.
Conclusion
I keep coming back to this banana chia pudding because it’s simple, wholesome, and satisfying. It fits easily into my routine as a make-ahead option, and I can customize it however I like. Whether I’m in the mood for a quick breakfast or a healthy snack, this recipe always delivers.
📖 Recipe:
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Banana Chia Pudding
- Total Time: 2 hours 10 minutes
- Yield: 2 servings
- Diet: Vegan
Description
A creamy, naturally sweet banana chia pudding that’s simple to make and perfect for breakfast, snacks, or a light dessert. It has a comforting banana flavor with a thick, satisfying texture.
Ingredients
1 banana, finely chopped or mashed
1/4 cup chia seeds
1 cup milk of choice
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
Instructions
- Add the mashed banana, chia seeds, milk, maple syrup, vanilla extract, and cinnamon to a bowl.
- Whisk until the mixture is fully combined.
- Let it sit for 5 to 10 minutes, then whisk again to break up any clumps.
- Cover and refrigerate for at least 2 hours or overnight for best texture.
- Stir well before serving and add a splash of milk if a thinner consistency is desired.
Notes
Add fresh fruits like strawberries or blueberries for extra flavor.
Mix in peanut butter or almond butter for a richer taste.
Top with granola or shredded coconut for added texture.
Store in an airtight container in the refrigerator for up to 3 days.
Stir before serving and add milk if it thickens too much.
Maple syrup can be replaced with honey or agave syrup.
Almond milk, oat milk, or dairy milk all work well.
Avoid freezing as the texture may change after thawing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 8 g
- Cholesterol: 0 mg
