Banana Chia Seed Pudding

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.

5 from 5 votes

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Prep Time 5

Total Time 2 5

Serving serving

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

Meal prep: Make as many jars as you like and store them in the fridge for grab-and-go breakfasts.

Runny pudding: This usually means too much milk or not enough chill time. Stick to ¼ cup chia per 1 cup milk and chill at least 2 hours.

Storing: Keeps in an airtight container in the fridge for up to 5 days. Add fresh banana and toppings right before serving so they don't go soggy.

Nutrition

Course Breakfast, Dessert, Snack

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!