Okay, friend picture this: it’s one of those mornings where the snooze button wins, but your belly still wants something homemade, creamy, and nourishing. That’s where this Banana Chia Pudding comes in
sweet, silky, packed with good stuff, and ready in just five minutes of prep.
Why You’ll Love This Chia Pudding
- Ready in 5 minutes (plus chill time!)
- Rich, creamy texture with zero dairy
- Meal-prep friendly and customizable
The Ingredients (and Why They Matter)
Each bite of this pudding tells a little story and every ingredient’s got a job to do.
Ripe bananas: Nature’s sweetener. The riper, the better they bring depth, creaminess, and that cozy banana bread vibe.
Chia seeds: These tiny seeds swell up and thicken the mix into pudding heaven. They’re also loaded with fiber and plant-based omega-3s.
Plant-based milk (I love almond or oat): Adds creaminess without overpowering the banana.
Vanilla extract: Just a splash makes it feel like a hug. Trust me, don’t skip it.
Cinnamon: Optional but adds warmth. If you like a banana bread moment in a bowl—this is for you.
Here’s How We Do It
Now grab your mixing bowl or blender it’s go time.
Step 1: In a blender, toss in 2 ripe bananas, 1 ½ cups of plant-based milk, ½ teaspoon cinnamon, and 1 teaspoon vanilla. Blend until smooth and pour into a bowl.
Step 2: Stir in ¼ cup chia seeds. Mix well so every seed gets coated in that banana goodness.
Step 3: Let it sit for 10 minutes, then stir again. This breaks up any clumps and sets the texture right.
Step 4: Cover and chill for 3+ hours (overnight is best). It’ll thicken into the dreamiest spoonable pudding.
Step 5: Serve as-is or top with nuts, coconut, or fresh fruit. I love it with pecans for that nod to Pecan Chia Seed Pudding lovers!
What Not to Do (Trust Me)
Don’t skip the second stir. Chia seeds clump like toddlers at a playground—you need to break ‘em up after 10 minutes so it sets evenly.
Don’t use green bananas. Ripe is right, friend. Otherwise, your pudding will taste chalky instead of caramel-smooth.
Don’t eyeball the chia. Too little and it won’t set. Too much? You’ll be chewing pudding. Measure, always.
My Top Tips for Chia Pudding Success
Now here’s where the kitchen magic really happens. If you want your Creamy Vegan Chia Pudding to shine every time, keep these in your apron pocket:
Use a blender: For next-level silky texture. The bananas get whipped into the milk and almost mousse-like.
Batch it: Make a double or triple batch and store in small jars. Perfect for breakfasts on busy mornings.
Add-ins: Stir in cocoa powder for a chocolate version, or swirl in almond butter for a nutty twist. Want dessert-vibes? Add a spoonful of jam at the bottom like a parfait.
How to Serve It
This pudding plays well at breakfast, snack time, or when you need a “dessert that’s not really dessert” moment. I love topping mine with:
- Sliced bananas + pecans
- Frozen berries + coconut flakes
- Chia jam.
It also makes a lovely base for Breakfast Recipes With Chia Seeds, just layer it in a mason jar with oats and fruit.
5-Minute Banana Chia Pudding
Equipment
- Blender
- Mixing Bowl
Ingredients
Main Ingredients
- 2 ripe bananas
- 1 1/2 cups plant-based milk almond or oat milk recommended
- 1/2 tsp cinnamon optional
- 1 tsp vanilla extract
- 1/4 cup chia seeds
Instructions
- In a blender, combine ripe bananas, plant-based milk, cinnamon, and vanilla extract. Blend until smooth and pour into a bowl.
- Stir in chia seeds thoroughly, ensuring they are evenly distributed.
- Let the mixture sit for 10 minutes, then stir again to prevent clumping.
- Cover the bowl and refrigerate for at least 3 hours or overnight until thickened.
- Serve as-is or top with your choice of nuts, coconut flakes, sliced bananas, or berries.
Notes
- Use very ripe bananas for optimal sweetness and texture.
- Stir the pudding twice for best results.
- Store in jars for up to 5 days for easy meal prep.
- For a mousse like texture, fold in whipped coconut cream before serving.
FAQs
Can I make this ahead for the week?
Absolutely. This pudding lasts up to 5 days in the fridge. Store it in individual jars for quick grab-and-go breakfasts or snack breaks. It’s a weekday life-saver.
Why didn’t my pudding thicken?
It’s usually one of three things: not enough chia, cold liquid (they absorb better at room temp), or you didn’t stir twice. Give it time and don’t skimp on the stir—it makes all the difference.
Is chia pudding really filling?
You bet it is. Those little seeds expand in liquid, and the fiber helps keep you full. Pair it with healthy fats (like nuts or coconut) for staying power. It’s a lot heartier than it looks!
What plant-based milk works best?
Oat milk makes it creamy, almond milk keeps it light, and coconut milk adds richness. If you’re going for that Chia Pudding Recipes Vegan vibe, any dairy-free option will do—just avoid overly sweetened ones.
Bringing It All Together
So that’s my go-to Banana Chia Pudding messy in the best way, comforting like a Sunday morning, and just five minutes from magic. Whether you’re new to Gluten Free Chia Seed Recipes or you’ve got a fridge full of chia jars, this one’s worth adding to the rotation.
if you’re curious about how other folks spin chia into breakfast gold, this Chia Honey Banana Pudding shares a lovely twist with honey and coconut milk. Worth a peek!
