Creamy Banana Chia Seed Pudding Recipe for Breakfast & Snacks

You only need a handful of ingredients for this simple breakfast or snack. This Banana Chia Seed Pudding is lightly spiced with cinnamon, sweetened with maple syrup, and takes only five minutes to prep.

This recipe was originally published July 2015 and updated July 2020.

Chia seeds have come a long way from novelty to pantry staple. These tiny seeds thicken liquids into a creamy pudding, making them perfect for a quick, healthy breakfast or snack.

This Banana Chia Seed Pudding is incredibly easy: ripe banana, milk, cinnamon, vanilla, a touch of maple syrup, and chia seeds. Mash, mix, chill, and you have a satisfying, banana-forward pudding ready to enjoy.

If you often have ripe bananas to use up, this pudding is a great alternative to banana bread or smoothies. It’s quick, nutritious, and adaptable to what you have on hand.

Why You Will Love This Banana Chia Pudding:

• Quick and easy. Prep takes about five minutes—mash, whisk, add chia seeds, and refrigerate.
• Minimal ingredients. Basic pantry ingredients make this an accessible recipe any day of the week.
• Great for ripe bananas. A tasty way to use very ripe bananas when you want something different from bread or muffins.

What you will need:

• Chia seeds: Black chia seeds are common, but white chia seeds create a lighter-looking pudding if you prefer.
• Banana: Use a very ripe banana for sweetness and flavor.
• Milk: Any milk works—dairy or plant-based. Vanilla almond milk pairs nicely.
• Cinnamon: Adds warmth and a banana-bread-like note.
• Vanilla: A splash of vanilla extract enhances the flavor.
• Sweetener: Maple syrup is recommended, but use honey or another sweetener to taste.

How to make this recipe:

• Mash the banana in a medium bowl or jar until as smooth (or as chunky) as you like.
• Add the milk, vanilla, cinnamon, and maple syrup. Stir until combined. A pinch of sea salt is optional.
• Pour in the chia seeds and whisk immediately to avoid clumping. If using a jar, seal and shake vigorously until the seeds are evenly distributed.
• Cover and refrigerate for at least 4 hours, preferably overnight. Stir once or twice during the first hour and again later to prevent clumps.
• Serve topped with banana slices, a dollop of yogurt, chopped nuts, and a sprinkle of cinnamon if desired.

Notes:

• Prefer a smoother texture? Blend the mixture in a high-powered blender before chilling to eliminate the characteristic tapioca-like texture of chia seeds.
• Prevent clumps: Add chia seeds only when you’re ready to stir, and mix or shake immediately. Stir again a few times while chilling.
• Adjust sweetness: The ripe banana adds natural sweetness, so add maple syrup to taste or sweeten just before serving.

How to Store Your Banana Chia Pudding:

Store in an airtight container in the refrigerator. Chia pudding without banana can last up to five days, but with mashed banana it’s best within three days. To extend storage, refrigerate the pudding base and add mashed banana when serving.

Possible Add-Ins:

Customize with extras you love. Ideas:

• Shredded coconut
• Chocolate chips (dark, milk, or white)
• Chopped pecans or walnuts
• Raisins or chopped dates
• Fresh berries at serving time
• A drizzle of peanut butter or other nut butter

Try these other chia seed recipes:

• Coconut Vanilla Chia Seed Pudding with Strawberries
• Protein Overnight Oats
• Vegan Overnight Oats
• Strawberry Chia Jam
• Peanut Butter Greek Yogurt Overnight Oats

Banana Chia Seed Pudding

Simple, maple-sweetened chia pudding flavored with banana, cinnamon, and vanilla. Ready to prep in five minutes and chill to set.