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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!

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


  • 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!


*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.