Banana Chia Pudding (High-Fiber Breakfast!)

The next time you have a ripe banana to use up, this chia pudding is a lot faster than making a loaf of banana bread. There’s no added sugar required, and it takes just 5 minutes to stir together.

I’ve been eating this for breakfast almost every day this week, so I’ve had plenty of opportunities to experiment with the ratios. You can use just half a banana if you prefer less banana flavor, and a little more milk if you prefer a runnier texture.

I also discovered an important storage tip— make sure your chia seeds are stored in the fridge! (Mine went rancid from being stored in the pantry.)

If you’ve already tried banana overnight oats, this is a similar grain-free option that’s loaded with fiber. (It has up to 16 grams per serving!) This pudding is also perfect for those with special dietary needs. It’s dairy-free when you use plant-based milk, plus it’s gluten-free, vegan, and Paleo-friendly.

Chia Seed Banana Pudding Ingredients

• Ripe Banana. I like to use one banana per serving. Since bananas vary in size and sweetness, they might taste slightly different every time. Use bananas with lots of spots for the sweetest flavor.
• Chia Seeds. These are available in white or black, and it doesn’t matter which you use. (The flavor is the same!) Do be sure to taste-test your seeds before getting started. While testing this recipe, I noticed that my seeds were tasting rancid, even though they hadn’t reached their expiration date. Store them in the fridge to prevent this from happening!
• Cinnamon. A touch of cinnamon pairs perfectly with banana, but it’s optional. You could also add a splash of vanilla extract or use a spice blend, like pumpkin pie spice.
• Milk of Choice. You need approximately 1/4 cup of liquid per 1 tablespoon of chia seeds when making pudding. Use cow’s milk or a dairy-free option, like almond or soy milk. It’s totally up to you!

How to Make Banana Chia Seed Pudding

Step 1:

You’ll need a 14-ounce or larger jar with a lid to get started; this will give you plenty of room to mash the bananas, stir the pudding, and give you space for toppings later.

Break the banana into chunks that will fit into the bottom of the jar, then mash them with a fork. The smoother you mash the banana, the more evenly distributed the flavor will be.

Then add the chia seeds, cinnamon, and milk. Stir well with a small whisk or fork to help break up any clumps of seeds.

Step 2:

Let the mixture rest for 5 minutes so the seeds can plump up, then stir again. This extra step will make a big difference! The seeds like to clump together, so stirring them one more time before they soak overnight will give your chia pudding a better texture.

Then secure the lid on the jar and store it in the fridge overnight. (Or at least for 4 to 6 hours.)

The next day, the pudding will have thickened significantly. It’s ready to eat straight from the fridge, so all you have to do is remove the lid and add any toppings you love.

Storage Tip: Because bananas can brown over time, I don’t recommend storing this particular flavor of chia pudding for more than 48 hours. I noticed that after that time, the top starts to brown and looks unappealing.

More Recipes to Try

If you try this recipe, please leave a comment and star rating below to let me know how you like it.