If you’ve ever stared at an overripe banana and thought, “what now?”, then honey, you’re in the right kitchen. This High-Protein, Banana Chia Seed Pudding With Almond Milk is my go-to for busy mornings, gym snack preps, or those moments when I just need a lil’ sweet pick-me-up that doesn’t wreck my blood sugar. It’s creamy, dreamy, and packed with all the good stuff—no weird powders or fancy gadgets required.
Why You’ll Crave This Banana Chia Protein Pudding
- Packed with natural protein keeps you full and fueled
- Make-ahead friendly for busy weekdays or smoothie breakfasts
- Sweet, creamy, and guilt-free basically a fitness dessert
The Ingredients You’ll Need (And Why They Matter)
This isn’t one of those 20-step deals. We’re keeping it simple, nourishing, and pantry-friendly.
Chia seeds: The little champs here! These soak up liquid and turn into a thick, pudding-like texture—plus they’re packed with omega-3s and fiber.
Almond milk: Keeps things light and creamy. I go unsweetened so we control the flavor, but you do you.
Banana: Naturally sweet, full of potassium, and makes the pudding smooth as silk. It’s the secret to that indulgent texture without needing cream.
Vanilla protein powder: The heavy lifter. Adds 15–20g of protein depending on your scoop. Look for a clean one with minimal ingredients.
Maple syrup or honey (optional): For a touch more sweetness if your banana isn’t ripe enough.
Cinnamon: Adds a cozy note that rounds out the flavor.
Let’s Whip It Up, Step by Step
Think of this like meal prep’s best-kept secret—quick, mess-free, and make-ahead magic.
Step 1: In a blender or bowl, mash the banana (or blend if you want ultra-smooth). Add the almond milk, protein powder, cinnamon, and sweetener. Mix until well combined.
Step 2: Stir in the chia seeds. Let it sit for 5 minutes, stir again (this helps prevent clumping), then cover and refrigerate.
Step 3: Chill for at least 3 hours or overnight. The chia seeds will expand and thicken everything into a rich, spoonable pudding.
Step 4: Give it a good stir before serving. Top with sliced bananas, almond butter drizzle, or a sprinkle of granola if you’re feeling fancy.
Let’s Not Make These Mistakes
Even the simplest recipes have their traps. When it comes to making chia seed pudding with almond milk, avoid these:
- Skipping the second stir after 5 minutes. Your chia seeds will clump like wet sand if you don’t redistribute them.
- Using unripe bananas. You want that mushy, freckled banana for max flavor and natural sweetness.
- Forgetting to taste before chilling. Add sweetener while the mix is still liquid so it blends evenly.
How to Serve It So It Feels Like Dessert
Sure, you could eat it straight from the jar. But let’s have some fun with it:
- Top with fresh berries and crushed almonds for crunch
- Add a dollop of peanut or almond butter for extra richness
- Layer into a glass with granola and banana slices for a full-on banana chia parfait
- Use as a base under Greek yogurt and drizzle with dark chocolate
If you’re in the mood for even more ideas, check out my Healthy Peanut Butter Banana Chia Pudding or the creamy Banana Cream Pie Chia Pudding both packed with yum and naturally sweetened like this one.
High-Protein Banana Chia Seed Pudding With Almond Milk
Equipment
- Bowl or Blender
- Jar with Lid
Ingredients
Main Ingredients
- 1 ripe banana mashed or blended
- 1 cup unsweetened almond milk
- 3 tbsp chia seeds
- 1 scoop vanilla protein powder
- 1 tsp maple syrup or honey optional, to taste
- 1/4 tsp cinnamon
Optional Toppings
- sliced banana
- almond butter drizzle
- granola
Instructions
- In a bowl or blender, mash the banana (or blend for a smooth texture). Add almond milk, protein powder, cinnamon, and sweetener if using. Mix until well combined.
- Stir in chia seeds. Let sit for 5 minutes, stir again to prevent clumping.
- Cover and refrigerate for at least 3 hours, or overnight, until thickened.
- Before serving, stir well. Top with banana slices, almond butter, or granola if desired.
Notes
- This pudding can be customized with spices like cardamom or nutmeg, or boosted with extra protein from Greek yogurt.
- Keeps well for 4–5 days in the fridge.
FAQs
Why is my chia seed pudding runny and not thick?
That usually means the chia-to-liquid ratio is off, or it hasn’t had enough chill time. Stick to 3 tablespoons of chia per 1 cup of almond milk, and let it rest at least 3 hours (overnight is better).
Can I use other milk ideas besides almond?
Absolutely. Coconut milk adds richness, oat milk gives a mellow flavor, and even cashew milk works. Each one slightly shifts the texture and taste, so feel free to try your favorite. Just keep it unsweetened if you’re watching sugar.
Can I turn this into a fitness dessert?
You bet. Add cacao nibs or chopped almonds for crunch, use vanilla whey protein, and top with almond butter. It’ll hit your macros and sweet tooth in one bite. Perfect post-workout treat.
Is this better blended or left chunky?
Depends on your texture preference. For a smooth pudding, blend everything before chilling. If you like it rustic with banana chunks and visible chia, just stir by hand. Both versions are delicious promise.
Spoonfuls of Comfort, One Jar at a Time
This High-Protein, Banana Chia Seed Pudding With Almond Milk is everything I love in a recipe—easy, forgiving, and makes me feel good from the inside out. Whether you’re chasing wellness goals, wrangling kids in the morning, or just craving something naturally sweet, this little jar delivers. And hey, if you’re into easy morning wins, don’t miss my 3-Ingredient Banana Chia Pudding or the 5-Minute Vegan Version, just as cozy, and just as cravable.
