Go bananas for banana chia pudding! This quick and easy recipe takes 5 minutes to prep and makes a highly nutritious breakfast or snack that satisfies the sweet tooth. It’s vegan and gluten-free, too!
Banana Chia Pudding
My chia pudding recipes are some of the most popular recipes here on the blog, and I believe it! In my opinion, chia pudding is underrated. While the texture may take a little getting used to, it’s delicious and highly nutritious thanks to the main ingredient: chia seeds.
Chia seeds are a fantastic source of fibre, as well as healthy fats (including omega-3’s). They also offer us some plant-based protein. This combination of fibre, fat, and protein is the perfect mixture of the ingredients we need to feel (and stay) full for longer.
Now because I’m such a chia pudding fan, I’m always trying to find new flavours to top the last one. Some of my most popular chia pudding recipes include:
That being said, this Banana Chia Pudding recipe is my new favourite. It’s creamy, sweet, and satisfying. If you love bananas, you’ll love this recipe.
Banana Chia Pudding Ingredients:
To make this vegan and gluten-free chia pudding recipe, you need:
- Whole chia seeds (not ground)
- Coconut milk (you can use coconut milk from the can or the carton, but canned coconut milk will be creamier)
- Ripe bananas
- Pure maple syrup or agave syrup
- Coconut flakes for topping (optional)
How to Make this Vegan Chia Pudding:
It’s easy to make this delicious Banana Chia Pudding recipe. Just follow these steps:
Step 1: Mix Dry Ingredients
In a mixing bowl, gently whisk together the chia seeds, cinnamon, and pinch of salt.
Step 2: Add Wet Ingredients
Next, pour in the coconut milk and maple syrup and stir gently to combine. Stir in the mashed ripe banana until everything is well-combined.
Step 3: Refrigerate Banana Chia Pudding
If not already, transfer chia pudding mixture to an airtight container (like a mason jar or Tupperware) and refrigerate for a minimum for 4 hours, or overnight. I typically let mine sit in the fridge overnight.
Step 4: Add Toppings and Enjoy!
After at least 4 hours, serve the chia pudding with toppings like banana slices, coconut flakes, or peanut butter. Enjoy!
Similar Recipes You’ll Love:
- Vanilla Chia Pudding
- Eggnog Chia Pudding
- Chocolate Chia Pudding
- Mango Chia Pudding
- Strawberry Cheesecake Overnight Oats
- Pineapple Coconut Overnight Oats
- Lemon Blueberry Overnight Oats
- Chai Spiced Overnight Oats
- Vegan Baked Oatmeal
Banana Chia Pudding (Vegan + Gluten-Free)
- 1/2 cup chia seeds
- 1/4 teaspoon cinnamon
- 1 pinch salt
- 2 cups canned coconut milk* see notes
- 1 tablespoon pure maple syrup can sub for agave syrup or other liquid sweetener
- 2 medium ripe bananas mashed
- optional toppings: banana slices, coconut flakes, coconut chips, peanut butter
- In a medium mixing bowl, gently whisk together the chia seeds, cinnamon, and pinch of salt.
- Next, pour in the coconut milk and maple syrup and stir gently to combine. Stir in the mashed ripe banana until everything is well-combined.
- Transfer chia pudding mixture to an airtight container (like a mason jar or tupperware) and refrigerate for a minimum for 4 hours, or overnight. I typically let mine sit in the fridge overnight.
- After at least 4 hours, serve the chia pudding with toppings like banana slices, coconut flakes, or peanut butter. Enjoy!
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