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!

Vegan Banana Chia Pudding

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!

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
  • Cinnamon
  • Salt
  • Coconut flakes for topping (optional)
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!

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!

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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!
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Banana Chia Pudding (Vegan + Gluten-Free)

This simple and easy banana chia pudding takes 5 minutes to prep and makes a sweet and nutritious breakfast or snack. Vegan & gluten-free.
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan, Vegetarian
Keyword Banana Chia Pudding, chia pudding, chia seeds, Gluten-Free, vegan
Prep Time 5 minutes
Resting Time 4 hours
Servings 4 servings
Author Hannah Magee

Ingredients

  • 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

Instructions

  • 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!

Notes

*you can substitute canned coconut milk for coconut milk from the carton or another non-dairy milk, although the final product may not be as creamy. 

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