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!
Truth be told, I have a chia pudding recipe infatuation. I already have recipes for vanilla chia pudding and chocolate chia pudding.
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.
You also might like grit cakes, banana pancakes, or breakfast tacos.
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
- Bananas
- Vanilla extract, cinnamon, and salt
For a little more crunch, I like to add some walnuts on top. They’re optional, though.
Substitutions
- 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
Ingredients
- 1 13.5 oz can of coconut milk
- 1 banana sliced
- 4-5 dates
- 1 tablespoon vanilla
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/4 cup chia seeds
- banana slices and toasted walnuts for serving
Instructions
- 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!
Notes
- 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
I’m doing whole30 and dates are out are the dates only to sweeten it? Would if still be good if I omitted them?
Yes the dates are to sweeten it! You can omit them, it will just be less sweet. A really ripe banana will make it sweeter though!
I’ve never had to “scald” milk for a recipe. What exactly does that mean?
Scalding the milk just means to heat it until it almost starts to boil. When it starts to steam and almost boils, but not all the way boiling. I hope this helps!
Yep! Thanks! These are my new favorite thing to eat. I feel so good because it’s all super healthy stuff yet tastes like such an indulgence. I brought some to work to share and my coworkers couldn’t believe there wasn’t any sugar in them! I’m thinking for my daughters first birthday I might do a breakfast party and make this in a giant bowl and garnish with bananas. Then, people could dip out as much as they want. Or maybe think of something to serve with it and serve it as a “dip.”
Hm, I think you mean simmer the milk. Scadling is really used to explain that something is burning, or past the boiling point. Not trying to be annoying, just thought I’d share.
Great recipe, though! Yum!
Sometimes that is what scald can mean! However, scald is also a technical cooking term used to describe bringing milk nearly to a boil. You wouldn’t want it simmering as that is past the boiling point. Just thought I’d respond because the milk will be too hot (and cook the egg yolks) if you bring it to a real simmner.
I have ground chia seeds, will that work?
I just made this, so good! And a bonus my supper pick 14 month old ate some! Still in shock. Thanks for the recipe.
Do you happen to have the nutritional value info on these? I log my food and was trying to figure it out. Tasted great!! I added blueberries on top and it was really good!
These were absolutely amazing. They’ve become a breakfast staple of mine. I’ve played with the recipe a bit to make a chocolate-y dessert one: instead of cinnamon I used unsweetened cocoa powder (1 tbsp instead of 2 tsp), and instead of banana I used raspberries (1 c. or so). I used 5 dates for that version, but I would probably use fewer next time around; the raspberries really sweeten it up. Both were amazing, though. Thanks for the inspiration!
Those are great modifications! Thanks for sharing 🙂
Oh my goodness these are delicious! I licked the spatula last night while pouring these into the ramekins, and then dreamed about them all night long. Yum! Thanks for the great recipe.
I’m so glad you liked it!
This looks amazing! I’ve been eating lots and lots of chia seeds lately, so I’m always looking at ways to use them. I love this idea. I’m especially trying to ween myself from dairy, so I appreciate the fact that it’s dairy free. Thanks!
Thank you! I hope it works out for you!
Instead of coconut milk, do you think it would be okay to use Almond milk instead? I always have vanilla almond around… This sounds amazing, I can not wait to try it!
In this recipe I think almond milk should work great! I might add an extra egg yolk since coconut milk has a higher fat content, but even without that I think it should work.
Wow!! This was amazing.Just wondering, do you think this would freeze ok for the extra portions? Or how long do you think it could be kept in the fridge for? Otherwise I may just need to eat them all today hahah! Delicious though! 🙂
I haven’t tried freezing it so I couldn’t say! They should last up to 3 days in the refrigerator. So glad you liked them!
I’ve ate up to 5 days in the fridge, and also froze them. Worked fine 🙂
Oh wow, thanks for a new breakfast favourite! This pud is AH-mazing. Also best chia recipe I have made so far. Those little critters really work well in this thicker texture.
So glad you liked it!
I made these and had them after a work out. Super good!!! Thanks so much. Keep the amazing recipes coming!!
Recipe sounds delicious. Are you aware there is an ad against using bananas on this post, right next to your recipe that contains bananas?? Just letting you know.
Thanks for pointing that out! I’m going to talk to my ad service!
How cute are these! Love the idea of making basically a coconut curd to thicken the pudding! I bet these are so creamy!
I just made this. A bit different but it was the bomb. I will be posting it in my blog soon. Thanks for the amazing recipe 🙂
I’m so glad it worked out for you! Thanks for sharing!