This easy banana chia pudding tastes just like banana bread in a jar, and it's the make-ahead breakfast I reach for every week. Made by stirring chia seeds into mashed banana and milk, it's creamy, naturally sweet, and packs 18g of fiber and 10g of protein in 5 ingredients.
Banana Chia Seed Pudding At A Glance
- ✅ Recipe Name: Easy Banana Chia Seed Pudding (10g Protein!)
- 🕒 Ready In: 5 minutes prep + 2 hours or overnight chill
- 👪 Serves: 1
- 🍽 Calories: ~310 per serving
- 💪 Protein: 10g per serving
- 📌 Fiber: 18g per serving
- 🥣 Main Ingredients: Banana, chia seeds, milk, vanilla, cinnamon
- 📖 Dietary Info: Naturally sweetened (no added sugar), gluten-free, dairy-free & vegan, meal-prep friendly
- ⭐ Why You'll Love It: It actually tastes like banana bread. Most chia puddings are plain or seedy, but mashed banana and cinnamon make this one taste like dessert, while 18g of fiber keeps you full all morning.
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I wanted a healthy breakfast I could prep ahead and grab after the gym, without any real effort in the morning. I'd been making overnight oats for a while, mostly my protein overnight oats and cinnamon overnight oats, when I started wondering if chia seeds could do the same thing with even more fiber and even less work.
It took me a few tries to get it right. My early batches turned out a bit seedy, but once I figured out the chia-to-milk ratio and started whisking it twice, it set up thick and creamy every time. Adding cinnamon was the moment it clicked; that's what makes it taste like banana bread.
Now it's a regular part of my meal prep, right alongside my oat milk chia pudding. One jar has 18g of fiber, so it actually keeps me full through a morning of meetings or a tough workout. I make a batch most Sundays, so there's always one waiting in the fridge.
Jump to:
- Banana Chia Seed Pudding At A Glance
- What Is Banana Chia Pudding?
- Why You'll Love This Recipe
- Ingredients You'll Need
- Easy Ingredient Substitutions
- The Best Milk for Banana Chia Pudding
- How to Make Banana Chia Pudding (Step-by-Step)
- The Chia-to-Milk Ratio That Actually Works
- Banana Chia Pudding Variations
- How to Store, Freeze & Meal Prep
- Banana Chia Pudding FAQs
- More Meal Prep Breakfast Recipes You'll Love
- 📖 Recipe
- 💬 Comments
What Is Banana Chia Pudding?
Banana chia pudding is a make-ahead breakfast made by stirring chia seeds into mashed banana and milk, then chilling it until the seeds absorb the liquid and thicken into a creamy, spoonable pudding. The banana sweetens it naturally, so there's no need for added sugar, and the chia seeds add fiber, protein, and omega-3s.
The texture lands somewhere between tapioca pudding and overnight oats: thick, creamy, and slightly seedy. A standard ratio is ¼ cup chia seeds to 1 cup milk, chilled for at least 2 hours or overnight, so it sets properly.
Why You'll Love This Recipe
- It tastes like banana bread. Mashed ripe banana and a little cinnamon do all the work, so it tastes like dessert with no added sugar.
- 18g of fiber per serving. It keeps you full for hours, which is why it's my go-to after the gym or before a long morning.
- 5 simple ingredients. No blender, no cooking, nothing fancy. If you can stir, you can make this.
- Made for meal prep. It keeps in the fridge for up to 5 days, so one batch covers most of the week.
- Naturally gluten-free, dairy-free, and vegan. Easy to adapt to whatever milk and toppings you have on hand.
- Breakfast, snack, or dessert. Creamy and satisfying enough to work for all three.
Ingredients You'll Need
Here's everything that goes into this banana chia pudding, plus what I've learned about each from making it on repeat.
- Banana. The riper the better. A spotty brown banana mashes easily and adds the most natural sweetness, which is what lets you skip the added sugar. It makes this chia pudding taste like my oat flour banana bread.
- Chia seeds. Black or white, both work the same. Skip flax or hemp hearts here, they won't gel into a pudding the way chia does.
- Milk. Any milk works, so use what you have. I usually reach for unsweetened vanilla almond milk or oat milk. Oat and soy make it creamier, almond keeps it lighter, and coconut milk makes it the richest.
- Vanilla extract. A small splash rounds out the flavor and leans it toward dessert.
- Cinnamon. The secret to the banana-bread taste. Don't skip it.
- Maple syrup or honey (optional). The banana usually makes it sweet enough, but add a little if you like it sweeter.
Scroll to recipe card for quantities!
Easy Ingredient Substitutions
- Milk: Any milk works. Use oat, soy, or coconut for a creamier, richer pudding, or almond, cashew, or rice milk for something lighter. Coconut milk makes it the closest to banana cream pie.
- Nut-free: Skip the almond or cashew milk and use oat, coconut, soy, or rice milk instead.
- Lower sugar: Leave out the maple syrup entirely. A ripe banana is usually sweet enough on its own.
- No banana on hand: A scoop of pumpkin or a few spoons of unsweetened applesauce work in a pinch, though you'll lose the banana-bread flavor.
- Vanilla extract: Use a vanilla bean, or shortcut it by using vanilla-flavored milk.
- More protein: Stir in a scoop of vanilla protein powder, or layer it with Greek yogurt before serving.
The Best Milk for Banana Chia Pudding
Any milk works for banana chia pudding, but each one changes the texture and richness. Here's how they compare:
- Coconut milk: The thickest and richest, and the closest to a banana cream pie flavor. Use it when you want the creamiest pudding.
- Oat milk: Creamy without being heavy. This is my everyday go-to.
- Soy milk: Creamy with a little extra protein, so it keeps you full longer.
- Almond milk: Lighter and lower in calories, though the pudding sets a touch softer.
- Cashew milk: Mild and creamy, a good neutral option.
- Cow's milk: Creamy and classic if that's what you have on hand (add more protein, too).
How to Make Banana Chia Pudding (Step-by-Step)
- Step 1: Mash the banana, then add it to a jar with the chia seeds, milk, vanilla, and cinnamon. Stir well, wait 3 minutes, and stir again so it doesn't clump.
- Step 2: Cover and chill for at least 2 hours or overnight, until thick and creamy. Top with banana slices, granola, or fruit and enjoy.
The Chia-to-Milk Ratio That Actually Works
The ratio is what makes or breaks chia pudding, and it's the reason most batches turn out runny. After a lot of testing, the one that works every time is ¼ cup of chia seeds to 1 cup of milk.
That ratio gives you a thick, spoonable pudding once it's chilled. If yours comes out too thin, stir in a teaspoon or two more chia seeds and let it sit for another hour. If it sets up thicker than you like, loosen it with a splash of milk before serving. The banana adds a little extra body, too, so this recipe sits right at that creamy, scoopable sweet spot.
Banana Chia Pudding Variations
- Peanut butter banana: Just like my peanut butter banana overnight oats, just add a tablespoon of peanut butter for a rich, nutty version. A perfect match with a banana.
- Chocolate banana: Whisk in 1 to 2 tablespoons of cocoa powder before chilling for a chocolate banana chia pudding that tastes like dessert.
- Banana coconut: Use full-fat coconut milk and top with coconut flakes for the creamiest, most tropical version.
- Higher in protein: Stir in a scoop of vanilla protein powder or a spoonful of Greek yogurt for extra staying power.
- Strawberry banana: Add a few sliced or mashed strawberries for a fruity twist.
- Chunky monkey: Top with chocolate chips, peanut butter, and chopped walnuts, just like my chunky monkey banana pancakes.
How to Store, Freeze & Meal Prep
This is the part that makes banana chia pudding so easy to live with: make it once, eat it all week.
- Storing: Keep it in an airtight container or lidded jar in the fridge for up to 5 days. Give it a quick stir before eating, and add fresh banana or toppings right before serving so they don't go soggy.
- Meal prep: Portion it into individual jars so you've got grab-and-go breakfasts ready all week. I usually make a few jars at once on Sundays, so there's always one waiting after the gym.
- Freezing: You can, but I don't recommend it. The texture turns grainy and watery after thawing, and since it keeps for 5 days in the fridge and takes minutes to make, it's always better fresh.
Banana Chia Pudding FAQs
Almost always, the ratio or the chill time. Use ¼ cup of chia seeds per 1 cup of milk, and let it sit in the fridge for at least 2 hours. If it's still thin, stir in another teaspoon or two of chia and let it sit longer.
The seeds clumped before they gelled. Stir well, wait 3 minutes, then stir again. That second stir breaks up the clumps so it sets smooth and creamy.
Yes. Thaw and mash them first, or microwave briefly until soft enough to mash with a fork. Frozen bananas can be a little wetter, so you may need slightly less milk.
Yes. Chia seeds bring fiber, plant-based omega-3s, and protein, and the banana adds potassium and natural sweetness with no added sugar. It works as a balanced breakfast, snack, or lighter dessert.
Up to 5 days in an airtight container. Stir before eating and add fresh toppings right before serving.
More Meal Prep Breakfast Recipes You'll Love
If you loved this banana chia pudding, here are a few more make-ahead breakfasts to try.
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Banana Chia Seed Pudding
Ingredients
- ¼ cup chia seeds
- 1 cup milk of choice, I like unsweetened vanilla almond milk or oat milk
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 1 - 2 teaspoon honey or maple syrup, (optional since the banana is sweet)
- ½ large spotty brown banana, mashed
- Topping Options: banana slices, strawberries, blueberries, blackberries, raspberries, granola, honey, flax seeds, maple syrup, and/or nut butter
Instructions
- Combine everything but the banana. In a sealable jar or small container, stir together the chia seeds, milk, vanilla, and cinnamon.
- Stir twice to prevent clumps. Let it sit for 3 minutes, then stir again until there are no clumps. This is the trick to a smooth, creamy pudding.
- Mash in the banana. Whisk in the mashed banana until fully combined.
- Chill until thick. Seal and refrigerate for at least 2 hours or overnight, until thick and creamy.
- Top and serve. Stir, add your favorite toppings, and enjoy cold.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Sally says
Love this recipe! So easy and it really tastes like banana bread. No kidding!
Tati Chermayeff says
YAY! So happy to hear that Sally 🙂