If you’re looking for a nourishing and delightfully creamy treat that feels like a wholesome hug in a bowl, this Easy Banana Chia Seed Pudding Recipe is just what your taste buds have been waiting for. With its naturally sweet bananas, smooth coconut milk, and those tiny nutrient-packed chia seeds soaking up all the good stuff, this pudding is a perfect breakfast pick-me-up or a luscious snack any time of the day. Trust me, once you whip this up, you’ll be amazed at how simple ingredients come together to create something so satisfyingly rich and comforting.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity, and each ingredient plays a starring role in bringing together the taste, texture, and natural sweetness of the pudding. No complicated pantry raid needed—just wholesome staples you might already have at home.
- Chia seeds: These little powerhouses soak up liquid and create the pudding’s signature gel-like texture while packing in fiber and omega-3s.
- Coconut milk: Full-fat canned coconut milk gives the pudding a creamy, dreamy base that’s naturally dairy-free and rich in flavor.
- Maple syrup: Adds just the right amount of natural sweetness with a hint of warm caramel notes.
- Vanilla essence: Brings a fragrant depth that elevates the banana’s natural flavor beautifully.
- Banana: Mashed into a smooth paste, it imparts natural sweetness and a luscious, silky texture.
- Cinnamon: Sprinkled in for a subtle warmth that complements the banana perfectly.
- Ground nutmeg: Just a pinch to add a cozy spice note that rounds out the flavor palette.
How to Make Easy Banana Chia Seed Pudding Recipe
Step 1: Mash the Banana
Start by taking a perfectly ripe banana and mashing it until it’s silky smooth with no lumps. This step is crucial because the banana’s creamy texture blends into the pudding base, giving it natural sweetness and a luscious mouthfeel without any added sugar overload.
Step 2: Mix the Wet Ingredients
In a medium bowl, combine the coconut milk, maple syrup, and vanilla essence. Use full-fat coconut milk to ensure your pudding turns out rich and luscious. Stir everything together gently until the syrup is fully dissolved and the mixture is smooth.
Step 3: Add the Spices and Banana
Sprinkle in the cinnamon and ground nutmeg to infuse the pudding with warm spices. Then fold in your mashed banana gently, making sure it’s evenly incorporated; this adds a comforting, fruity undertone to the entire pudding.
Step 4: Stir in Chia Seeds
Add the chia seeds to the wet mixture and stir thoroughly to make sure the seeds are evenly distributed. This ensures every bite has that perfect balance of texture. Don’t worry if the seeds clump a bit at first — keep stirring for a minute or two.
Step 5: Refrigerate and Set
Cover the bowl and place it in the fridge for at least 2–3 hours, or overnight if possible. The chia seeds will swell and absorb the liquid, transforming into a thick, creamy pudding. The longer it chills, the better the texture and flavors meld together.
How to Serve Easy Banana Chia Seed Pudding Recipe
Garnishes
When it’s time to enjoy, the options for garnishing this pudding are endless and just as exciting as the pudding itself. Fresh berries add a pop of color and tartness, chopped nuts lend crunch, and a drizzle of honey or nut butter can provide extra sweetness and indulgence. Try some toasted coconut flakes for a tropical flair, too—each garnish gives the pudding a fun, personalized twist.
Side Dishes
This pudding pairs grandly with a few heartier bites if you’re serving it as a brunch centerpiece or a light dessert. Think buttery toast, a handful of mixed nuts, or even a fresh green smoothie to complement the creamy, fruity pudding perfectly, creating a balanced and satisfying meal.
Creative Ways to Present
If you want to wow guests or just treat yourself to something special, layer your Easy Banana Chia Seed Pudding Recipe in clear glass jars or parfait glasses alternating with granola, sliced fruit, or yogurt. This creates an eye-catching layered dessert that looks as good as it tastes. You can also pipe the pudding into cupcake liners and top with fruit for bite-sized treats that are as fun to serve as they are to eat!
Make Ahead and Storage
Storing Leftovers
Leftover pudding can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually continue to develop, making it a convenient and delicious option for busy mornings or quick snacks throughout the week.
Freezing
While chia pudding is best enjoyed fresh or chilled, you can freeze portions in small containers for up to 1 month. Just thaw overnight in the fridge when ready to eat and stir gently before serving to bring back the smooth texture.
Reheating
This pudding is best served cold or at room temperature, so reheating isn’t usually necessary. However, if you prefer it warmer, let it sit at room temperature for about 15 minutes or enjoy it as is for maximum creaminess and texture.
FAQs
Can I use almond milk instead of coconut milk?
Absolutely! Almond milk works fine, but keep in mind the pudding will be less creamy. Using full-fat coconut milk gives the richest, smoothest texture that makes this pudding feel indulgent yet healthy.
How ripe should the banana be?
The riper, the better. A banana with plenty of brown spots offers natural sweetness and makes for a smoother pudding, while a less ripe banana may result in a more muted flavor.
Can I make this pudding vegan?
Yes, this recipe is naturally vegan as long as you use pure maple syrup or another plant-based sweetener. Avoid honey if you prefer to keep it entirely vegan.
How long does the pudding last in the fridge?
Stored properly in a sealed container, your pudding will stay fresh and tasty for up to four days, making it a perfect grab-and-go snack or breakfast.
Are chia seeds safe for everyone?
Generally, chia seeds are safe for most people and incredibly nutritious, but if you have any digestive issues or allergies, it’s best to consult your doctor before adding significant amounts to your diet.
Final Thoughts
This Easy Banana Chia Seed Pudding Recipe effortlessly combines simple, wholesome ingredients into a deliciously creamy and nutritious dish you’ll want to make again and again. Whether you’re starting your day or need a satisfying snack, this pudding is an absolute winner. I hope you enjoy making it as much as you enjoy eating it—happy pudding-making, my friend!
Print
Easy Banana Chia Seed Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus chilling time
- Yield: 4 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
This Easy Banana Chia Seed Pudding is a creamy, nutritious, and naturally sweetened dessert or breakfast option made with simple ingredients like chia seeds, coconut milk, and ripe banana. It requires minimal preparation time, is dairy-free, and packed with fiber and healthy fats, making it perfect for a quick wholesome treat.
Ingredients
Base Ingredients
- 1/3 cup chia seeds (preferably BetterBody Foods for consistent thickening)
- 1.25 cups full-fat canned coconut milk
- 3 tbsp maple syrup
- 1 tsp vanilla essence
Flavorings
- 1 ripe banana, mashed into a smooth paste
- 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
Instructions
- Prepare the banana: Peel and mash the banana thoroughly into a smooth paste to ensure it blends well with the pudding mixture.
- Mix liquid ingredients: In a large bowl, combine the full-fat coconut milk, maple syrup, and vanilla essence until fully incorporated.
- Add spices and banana: Stir in the mashed banana, cinnamon, and ground nutmeg to the coconut milk mixture, blending well for an even flavor distribution.
- Incorporate chia seeds: Gradually add the chia seeds while continuously stirring to prevent clumping.
- Refrigerate to set: Cover the bowl and refrigerate the mixture for at least 15 minutes or preferably overnight to allow the chia seeds to absorb the liquid and thicken into pudding consistency.
- Serve and enjoy: Once set, stir the pudding gently before serving. Optionally, garnish with fresh fruit or nuts if desired.
Notes
- For a thicker pudding, refrigerate overnight rather than just 15 minutes.
- Use full-fat canned coconut milk for the creamiest texture; lighter versions may result in a thinner pudding.
- Maple syrup can be substituted with honey or agave for different flavor profiles.
- Ensure chia seeds are well stirred into the liquid to avoid clumps.
- This pudding can be prepared in advance and stored in the refrigerator for up to 3 days.
