Enjoy this easy, vegan, and clean banana chia pudding for breakfast, as a snack, or dessert.
Summer BBQs are big around here. We love grilling and hanging out on the back patio and, well eating.
Besides the BBQ meat, one of my fave things about summer is that sweet banana pudding.
BUT I do not love the artificial pudding, which is so often called banana pudding.
Or the refined sugars.
Last year, I shared this homemade banana pudding recipe and it was amazeballs delish. But, alas, not clean.
So, if you have a cheat day to use (like I did last year!) for your next BBQ, then that’s a fine use of a cheat meal.
BUT, if you want to hold off on the cheat meal and avoid the refined schtuff, this banana chia pudding is a very, very tasty alternative.
And, honestly – what could be easier than chia pudding?
How to Make Chia Pudding
Ever wondered how to make chia pudding? All you do is mix the chia seeds with the milk, sweetener, and flavorings of your choice in a jar and let the chia pudding chill overnight to thicken. It’s so dang easy. And good for you too!
In general, the ration of chia seeds to liquid should be 3 tablespoons chia seeds for every 1 cup of liquid. Sometimes, like in this recipe, the banana adds liquid as do a few other ingredients, so it may vary slightly. But, in general, 3 tablespoons chia seeds to every 1 cup will be a good baseline for how to make chia pudding. You can also use either white or black chia seeds for making chia seed pudding – because of the lighter color of this banana chia pudding recipe, I use white chia seeds – but the taste and texture is exactly the same as the black chia seeds.
Are Chia Seeds Healthy?
Chia seeds are a good source of omega-3 fatty acids, antioxidants, iron, and calcium. In fact, just two tablespoons of these tiny seeds have almost 10 grams of fiber—about 40 percent of the recommended daily intake.
Chia seeds thicken almost any liquid, which makes them great for getting that creamy pudding-like texture even when you use dairy-free milk.
If you don’t like the texture of the seeds and want the pudding to be completely smooth, just blend everything together before placing in the fridge to soak.
PLUS I’ve been asked a lot recently to share more vegan recipes, too – so this banana chia pudding recipe is a win-win-win! Woot!
Let’s go over some of the goodness involved in this here banana chia pudding recipe, okay?
- high in protein (9.3g in one serving of PUDDING! whuh??)
- no double boilers needed (or cooking whatsoever)
- great texture
- high in fiber
- you get to eat banana pudding – duh!
- no refined sugar
Does this mean it will taste EXACTLY like the banana pudding you’re used to? No, of course not. This will not taste artificial, super duper sweet, or bad for you.
Instead, it will taste incredibly yummy, satisfying, and smooth…which, if you’re anything like me, you totes appreciate with your clean eating because you want to eat healthy and still love your food.
Okay, so let’s talk toppings. In these old banana pudding cups, I topped them off with homemade nilla wafers. Again, delish, but not clean.
So, you know what’s a clean alternative that tastes great, provides that nice crunch, and actually is good for you?
I know – right? Cashews?? On banana pudding?
YAAS – stay with me…it’s shockingly tasty and adds the perfect flavor and crunch to make it so yummy.
So…try this banana chia pudding out for yourself or for your summer BBQ guests. I hope you enjoy it as much as we do and that it hits that sweet spot for you, while still allowing you to live that healthy lifestyle!
Because healthy food should be delicious, too!
Banana Chia Pudding
Enjoy this easy, vegan, and clean banana chia pudding for breakfast, as a snack or dessert.
- 1 ripe banana, mashed
- 3 tbsp white chia seeds (can also use black chia seeds)
- 1/4 tsp vanilla extract
- 1/8 tsp ground cinnamon
- 3/4 cup unsweetened almond milk
- 1 tbsp pure maple syrup, as needed for additional sweetness
- garnish sliced bananas, chopped cashews
Add the mashed banana to a small container - I like to use a mason jar, followed by the almond milk (or your milk of choice), white chia seeds, vanilla extract, and ground cinnamon. For a little added sweetness, you can also add in a little pure maple syrup.
Stir to combine.
Place in the refrigerator overnight, or for at least 5-6 hours, to allow the chia seeds to absorb the liquid and thicken.
In an air-tight container, this pudding will last in the fridge a good 4-5 days.
When it’s ready to eat, I like to top it with some sliced banana and chopped cashews for a little crunch.
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21 thoughts on “Banana Chia Pudding”
Excellent thanks! I add organic sugar free coconut & homemade vanilla, to my almond milk chia pudding and am going to try adding a banana to it in my next batch.
Thank you! 🙂
I love this recipe.
Just an FYI you forgot to add when you put in the milk LOL
Oh my – thank you for bringing this to our attention! Just updated : )
How many serving in this recipe?
Can you use regular milk or does that throw off the taste?
You can! Just like traditional puddings use regular milk, it will work in this recipe. Not as healthy perhaps, but certainly an option.
Wow, it looks amazing. I’m going to try today . Thanks for sharing .
Ok. I’m completely addicted to that recipe.
I have been doing it 5 times in 2 weeks. Basically, I eat it everyday. This is healthy and soooo good.
I’m pregnant and I plan to make this exact recipe for my baby when the time comes!
This is a fabulous recipe – thank you! By far my favorite proportions for chia pudding. Could you substitute the banana for strawberries or mango for an alternative flavor profile?
Love it, I added some coconut flakes and cashew milk. It is yummy. 😁
Looks delicious! I’m going to try it!
Yay! I hope you love it 🙂
Nice! I remember the faces of my children the first time I prepared a chia pudding. Since then I add some vanilla or coconut milk to my banana puddings.
Yea, it can be a little tricky to get newbs to try out chia pudding – blending it to a smooth puree in the blender can convince anyone 😉
I haven’t made this yet, but what a good breakfast it would be. And I almost always (except this week I forgot to buy them) have bananas and all the other ingredients in my house. I can’t wait to try this. Thanks Lacey.
You’re so welcome, Cathy! Love such simple ingredient lists 🙂
When do you add the almond milk?
You add the almond milk along with everything else and before placing in the fridge for the chia seeds to absorb the liquid.
I love banana pudding, but I also love chia puddings. This recipe is a winner. I will be making this tonight. I already have everything that I need,
Yay! Winner winner 🙂 I hope you love it!
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