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I’m always looking for ways to eat healthier, and this banana chia pudding is a breakfast powerhouse. Packed with potassium-rich bananas and fiber-rich chia seeds, this chia seed banana pudding recipe keeps me full all day long and tastes great, too! The best part is, I don’t need a blender to make it!
Banana Chia Pudding Recipe
This quick and easy banana chia pudding is packed with gut-healthy nutrition that keeps me feeling my best. I love the flavor combination of bananas, honey, vanilla, and cinnamon in the morning– it’s just like having banana pudding for breakfast! I love to throw this together on Sunday night to have breakfast all week long.
Ingredients
- Banana: Adds richness, natural sweetness, and banana flavor to the pudding. A great source of potassium! The riper the banana, the sweeter the pudding will be.
- Milk: Any kind of milk will work for this recipe, both dairy and non-dairy. Choose a higher protein milk, like soy milk, for a higher protein pudding. You can sub some of the milk for plain yogurt (or try our coconut yogurt!) to up the protein and get a thicker texture.
- Chia Seeds: These wonder seeds are rich in fiber, omega-3s, and protein to keep you full for the day ahead. They also gel to create that beautiful pudding texture.
- Sweetener: I used honey, but maple syrup also works well. Adjust to suit your personal tastes.
- Pure Vanilla Extract: Enhances the sweet flavor of the pudding.
- Ground Cinnamon: Adds a touch of warmth to the pudding.
Tips and Suggestions
- Check that the chia seeds aren’t expired. Expired chia seeds will be dry and won’t gel properly in the mixture. I recommend refrigerating your chia seeds to extend their shelf life.
- Chia seeds are high in fiber and can cause digestive upset if consumed frequently in large quantities. Enjoy this pudding with plenty of fluids.
- You can add a scoop of your favorite protein powder for an extra kick of protein. You may need to add an extra 1/4 cup of milk to get the proper consistency.
- If you prefer a smoother pudding texture, you can blend the mixture in the blender before placing it into the fridge to chill. This will break up the chia seeds quite a bit.
- It’s important to let the pudding chill in the fridge for at least 2 hours so the chia seeds have a chance to absorb the milk and the pudding can thicken up.
- If you’d like to add additional toppings like more fruit, granola, nuts, etc. do so just right before serving. If you store the pudding with the toppings on it, the toppings will start to get soggy.
Is It Okay To Eat Chia Pudding Every Morning?
Yes, you can enjoy this tasty chia seed banana pudding every morning. However, starting a high-fiber diet takes some adjusting to, so start slow and drink plenty of water. Consuming too much fiber can cause bloating and other digestive issues, so it is generally recommended to consume no more than 2 tablespoons of chia seeds per day.
What Does Chia Pudding Do To Your Gut?
Chia seeds are high in fiber and omega-3 fatty acids. The fiber helps keep you more regular, while the omega-3s help to reduce inflammation. Over time, introducing chia seeds into your diet can help improve digestion.
Storage Instructions
Store banana chia pudding in an airtight container in the refrigerator for up to 4 days. Enjoy chilled for the best flavor and texture.
More Gluten-Free Breakfast Recipes to Try!
- Gluten-Free Banana Bread
- Gluten-Free Breakfast Cookies
- Gluten-Free Muffins
- Gluten-Free Pancakes
- Gluten-Free Waffles
- …Browse all our gluten-free breakfast recipes!
Banana Chia Pudding
Ingredients
- 1 medium ripe banana, peeled
- 1 cup milk
- 5 tablespoons chia seeds
- 1 tablespoon honey or maple syrup
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- In a medium bowl, mash the banana well until smooth (no more large lumps).
- Place the milk, chia seeds, honey or maple syrup, vanilla extract and ground cinnamon into the bowl with the banana.
- Stir well to combine.
- Place food-safe plastic wrap over the bowl and place into the fridge for 20 minutes.
- After 20 minutes, stir the mixture again so that all the chia seeds aren’t settling in the bottom of the bowl.
- Place the food-safe plastic wrap back over the bowl, then place the bowl back into the fridge for at least 2 hours to give the pudding time to thicken up.
- Stir again before serving. Serve chilled from fridge.
Notes
- Check that the chia seeds aren’t expired. Expired chia seeds will be dry and won’t gel properly in the mixture. I recommend refrigerating your chia seeds to extend their shelf life.
- Chia seeds are high in fiber and can cause digestive upset if consumed frequently in large quantities. Enjoy this pudding with plenty of fluids.
- You can add a scoop of your favorite protein powder for an extra kick of protein. You may need to add an extra 1/4 cup of milk to get the proper consistency.
- If you prefer a smoother pudding texture, you can blend the mixture in the blender before placing it into the fridge to chill. This will break up the chia seeds quite a bit.
- It’s important to let the pudding chill in the fridge for at least 2 hours so the chia seeds have a chance to absorb the milk and the pudding can thicken up.
- If you’d like to add additional toppings like more fruit, granola, nuts, etc. do so just right before serving. If you store the pudding with the toppings on it, the toppings will start to get soggy.
- To store: Place banana chia pudding in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Chia Banana Pudding Step-by-Step
In a medium bowl, mash 1 medium banana well until smooth (no more large lumps).
Place 1 cup of milk, 5 tablespoons of chia seeds, 1 tablespoon of honey or maple syrup, ½ teaspoon of pure vanilla extract, and ¼ teaspoon of ground cinnamon into the bowl with the banana. Stir well to combine. Place food-safe plastic wrap over the bowl and place into the fridge for 20 minutes.
After 20 minutes, stir the mixture again so that all the chia seeds aren’t settling in the bottom of the bowl. Place the food-safe plastic wrap back over the bowl, then place the bowl back into the fridge for at least 2 hours to give the pudding time to thicken up. Stir again before serving. Serve chilled from fridge.
