This chia pudding recipe creates creamy banana pudding with a wholesome boost from chia seeds. Make some for breakfast or an easy snack!
When you have a ripe bunch of bananas and you’re craving something sweet, step away from the banana bread. It’s time to try something new, and banana chia pudding is calling your name!
I like chia pudding so much! It’s easy to make and is a healthier snacking option than most sweet pudding desserts.
I have several reasons I enjoy it, but one of my favorite reasons is that it’s a multipurpose food. It’s perfect for breakfast, afternoon snacking, or dessert. And they’re portable enough that you can add them to a lunch box.
Plus, you can be nostalgic and sing commercial jingles while you’re snacking – ch-ch-ch-CHIA!
I think this one will become the most popular though. After all, banana pudding is a classic summer dessert, and when there are nutritious chia seeds in it, you can justify having a second helping.
Banana chia pudding recipe ingredients
You only need a few simple ingredients to make this recipe.
- Coconut milk: Canned coconut milk works best here. You can use full-fat or reduced fat.
- Dates: For a natural sweetener and thickener
- Chia seeds
- Vanilla extract, cinnamon, and salt
For a little more crunch, I like to add some walnuts on top. They’re optional, though.
- For the coconut milk – I use coconut milk because it’s dairy free and much thicker than traditional milk. You can use any type of dairy or non-dairy milk that you enjoy.
- Sweetener – Dates are naturally sweet and blend into the pudding well. If you need a substitute, you can use raisins. Other natural sweeteners such as honey or maple syrup might work, but you may need to add extra chia seeds to thicken the pudding
What are chia seeds?
Chia seeds are tiny black seeds that grow on a flowering plant known as Salvia. They’re native to South America, but are also grown in parts of Mexico and the southwestern United States.
For such little seeds, they hold a lot of wholesome goodness. They are rich in fiber, Omega 3 fats, and protein. Which is exactly why they’re so popular.
When they are dry, they’re crunchy but they really don’t have much flavor. The magic happens when liquid is added to them. This is because chia seeds absorb up to twelve times their weight in liquid!
So obviously, they make a fantastic thickener.
As a result, they’re the perfect addition to smoothies, breakfast parfaits, and puddings.
How to make chia pudding
Making this chia pudding recipe is pretty much the easiest thing ever. The only equipment you’ll need is a high speed blender. If you don’t have a blender, you can use a food processor.
- Slice the banana – You only need one ripe banana to make the pudding, but be sure to have two on hand. This way, you can add a few slices to the top of the pudding as well.
- Add ingredients to the blender. The dates can be whole or chopped; it doesn’t matter. If you want to grind the chia seeds in a coffee or spice grinder, feel free. It’s helpful for toddlers who may be sensitive to textures.
- Blend ingredients until smooth. It should take a minute or two, but you really can’t overdo it. So, no need to worry if you blend longer than that.
- Pour into ramekins or weck jars.
- Refrigerate until firm. It will take at least 4 hours for the chia seeds to absorb the moisture. I like to make the chia pudding recipe at night so that the pudding is ready to eat in the morning.
Storing and freezing
Keep the pudding in a refrigerator and it will stay fresh for a few days. To prevent the chia pudding from absorbing flavors from nearby foods, you may want to cover them with some plastic wrap.
The desserts can also be frozen for up to 3 months. To prevent freezer burn, be sure to store them in an airtight container.
When you’re ready to enjoy them, just place them into the fridge to thaw.
Chia Pudding Recipe
- Place all the ingredients in a high-speed blender. Blend until completely smooth.
- Pour the mixture into 4 ramekins or small jars. Cover and refrigerate overnight. Serve topped with banana slices and toasted walnuts. Enjoy!
- For the coconut milk - I use coconut milk because it’s dairy free and much thicker than traditional milk. You can use any type of dairy or non-dairy milk that you enjoy.
- Sweetener - Dates are naturally sweet and blend into the pudding well. If you need a substitute, you can use raisins. Other natural sweeteners such as honey or maple syrup might work, but you may need to add extra chia seeds to thicken the pudding