Banana Chia Pudding

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Some days feel like a marathon I didn’t sign up for — and breakfast still needs to be both quick and nourishing. One morning, I was scrambling to whip something up that would satisfy the whole crew while keeping it healthy and simple. That’s when this Banana Chia Pudding came to life — creamy, naturally sweet, and ready after a night in the fridge. Courtney here, your go-to food blogger, bringing you a cozy, wholesome twist on a classic that’s perfect for busy mornings or anytime you want a healthy treat. If you like the recipe, please share it!

This Banana Chia Pudding is one of my favorite chia breakfast pudding ideas because it hits that sweet spot between easy and oh-so-delicious. Plus, it’s keto-friendly if you keep an eye on your toppings and makes for a lovely chia pudding bowl with the right additions.

Ready to prep overnight chia pudding that’s packed with nutrition and taste? Let’s dive into this simple, healthy chia seed pudding recipe that pairs great with a variety of toppings and keeps your mornings stress-free.

What is Banana Chia Pudding?

Banana Chia Pudding is a creamy, vegan-friendly breakfast or snack made by soaking chia seeds overnight in a blend of mashed ripe banana and plant-based milk. This healthy chia seed pudding offers omega-3s, fiber, and natural sweetness without added sugars when you opt for ripe bananas. It’s a fantastic keto chia pudding alternative when made with low-carb milk and enjoyed with keto-approved toppings. A classic overnight chia pudding that you can customize with your favorite chia pudding toppings to make a nourishing chia pudding bowl.

Ingredients

  • 3 tablespoons chia seeds
  • 1 ripe banana, mashed
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • Optional toppings: chopped nuts, berries, coconut flakes, nut butter, or a sprinkle of cocoa powder

Kitchen Equipment Needed

  • Mixing bowl
  • Spoon or whisk
  • Measuring spoons
  • Mason jar or airtight container (for overnight setting)
  • Spoon for serving

How to Make Banana Chia Pudding

Step 1:

In a mixing bowl, mash the ripe banana until smooth.

Step 2:

Add the chia seeds, almond milk, vanilla extract, cinnamon (if using), and a pinch of salt to the mashed banana.

Step 3:

Whisk everything together until well combined.

Step 4:

Transfer the mixture into a mason jar or airtight container.

Step 5:

Cover and refrigerate overnight (or at least 4 hours) to allow the chia seeds to expand and thicken the pudding.

Step 6:

In the morning, give the pudding a good stir. If it’s too thick, add a splash of almond milk to loosen it up.

Step 7:

Serve in a bowl and top with your favorite chia pudding toppings for extra texture and flavor.

Some Tips!

  • Use a very ripe banana for natural sweetness and creaminess.
  • Stir the mixture well before refrigerating to prevent clumps.
  • Experiment with different plant milks like coconut or oat for varied flavors.
  • Add a scoop of protein powder if you want extra protein for your chia breakfast pudding.
  • Keep the pudding refrigerated and consume within 2-3 days for best freshness.

How to Store Leftovers

Store any leftover Banana Chia Pudding in an airtight container in the refrigerator. It’s best eaten within 2 to 3 days. Just give it a good stir before serving as it may thicken further.

What to Eat With

This Banana Chia Pudding pairs wonderfully with other wholesome breakfast favorites like Easy Peanut Butter Chocolate Chip Cookies for a touch of indulgence or a Breakfast shot to round out your morning. If you’re looking for more chia pudding ideas, serving it alongside a fresh Chia Pudding Bowl with assorted nuts and berries makes for a beautiful and satisfying meal.

FAQ

Can I make this Banana Chia Pudding keto-friendly?

Yes! Use unsweetened almond or coconut milk and keep banana portions smaller to lower carbs for a keto chia pudding.

How long should I soak the chia pudding overnight?

Ideally, soak it for at least 4 hours or overnight so the chia seeds fully absorb the liquid and become pudding-like.

What are some good toppings for chia pudding?

Try fresh berries, chopped nuts, coconut flakes, nut butters, or a sprinkle of cocoa powder. These add texture without extra sugar.

Can I use regular milk instead of plant-based milk?

Absolutely! Regular milk works fine if you’re not dairy-free.

Is it necessary to stir the pudding before refrigerating?

Stirring helps prevent clumps and ensures an even texture for your chia pudding breakfast.

Conclusion

If you’re after a healthy, satisfying breakfast that feels a little special but is incredibly easy, this Banana Chia Pudding is your new best friend. With simple, real ingredients and endless possibilities for toppings, you can make this chia seed pudding breakfast your own. Give it a try and enjoy a fresh, wholesome start to your day!

Banana Chia Pudding
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Banana Chia Pudding

Recipe by SarahCourse: BreakfastDifficulty: Easy
Servings

1

servings
Prep time

5

minutes
Chilling time

30

minutes
Calories

260

kcal
Total time

1

hour 

10

minutes

This creamy Banana Chia Pudding is a healthy, naturally sweet overnight chia seed breakfast made with ripe banana and almond milk. Easy, vegan, and perfect for busy mornings.

Ingredients

  • 3 tablespoons chia seeds
    1 ripe banana, mashed
    1 cup unsweetened almond milk (or other plant-based milk)
    1/2 teaspoon vanilla extract
    1/4 teaspoon ground cinnamon (optional)
    Pinch of salt
    Optional Toppings:
    Chopped nuts
    Fresh berries
    Coconut flakes
    Nut butter
    Cocoa powder

Directions

  • Mash the ripe banana in a bowl until smooth, then whisk in the chia seeds, almond milk, vanilla extract, cinnamon (if using), and a pinch of salt.
  • Mix well until fully combined and no chia seed clumps remain.
  • Transfer the mixture to an airtight container or mason jar, cover, and refrigerate for at least 4 hours or overnight.
  • Stir before serving, adjust consistency with a splash of milk if needed, and add your favorite toppings.

Notes

  • Use very ripe bananas for maximum natural sweetness.
    Stir well before chilling to prevent chia seed clumps.
    For a keto-friendly version, reduce banana quantity and use low-carb milk.
    Keeps well in the fridge for up to 2–3 days.
    Texture thickens over time — adjust with milk before serving.

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Sarah

My name is Sarah. The short version about the Wine and Mommy Time mommy: I have a husband, two kids, and an 80 pound Pitbull who thinks he’s a lap dog.

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