4 ingredients and 5 minutes of prep time are all you need to make this banana chia pudding. It's the perfect make-ahead breakfast or snack that's packed with protein, fiber, and healthy fats!
Reasons to love this recipe
As a mom of two littles who don’t believe in sleeping past 6am, sometimes 5 (Lord help me), make ahead breakfasts are a God send!
I have no problem serving yogurt or cereal every morning, except my kids get bored and demand something else at some point.
That's when I turn to overnight oats, overnight Weetabix, and my freezer stash - here are all my favorite make ahead breakfasts all in one place! Just thaw in the fridge overnight and warm briefly in the morning.
And I can't leave out chia puddings! These are SO easy to whip up with simple ingredients and are highly customizable. Be sure to check out my 6 easy chia puddings.
Today, the spotlight is on this banana chia pudding because I always have bananas. (Running out of bananas is a real crime around here. Perhaps you can relate?)
This is also a great dairy-free, egg-free breakfast option, and if you are looking for ways to get more calories into your child, this is a fantastic way to make every bite count.
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Ingredients
- Chia seeds - these tiny seeds are a nutritional powerhouse, containing omega-3s, iron, complete protein (contain all 9 essential amino acids), calcium, and soluble fiber to name a few.
- Ripe Banana - It mashes more easily and tastes sweeter, eliminating the need for added sugar, although you can always add a splash of maple syrup or some honey.
- Milk - you can use whatever type you and your family enjoy, including regular dairy milk or plant-based milk. We personally love whole milk and canned coconut milk
- Peanut butter - You can leave it out, but I highly encourage you to add it as peanut butter and banana pair so well together. Feel free to use a different nut or seed butter to make it allergy-friendly.
- Vanilla extract, cinnamon - optional but will add great depth of flavor.
Step-by-Step Instructions
- In a mixing bowl or liquid measuring cup, mash the banana with a potato masher or the back of a fork until smooth. Small lumps are fine. Add the rest of the ingredients. Stir really well! Let it sit for 5 minutes and give it another good stir. Make sure there are no clumps. The mixture will be liquid-y.
- Transfer to individual containers, close lids, and refrigerate for at least 2 hours, preferably overnight so the chia seeds can fully soak up the milk.
- When ready to eat, enjoy cold with your favorite toppings.
Tips for Success
- Stir the pudding well! Combine all the ingredients and mix well until all the chia seeds are incorporated into the milk. Let the mixture sit for 5 minutes. Then give it another good stir. Otherwise the seeds will all clump together.
- My family loves the texture and the pop you get from the chia seeds. However, if you desire a smoother consistency, blend the mixture. You will end up with a smoother and creamier pudding rather than one that's tapioca-like. None that it will set faster so you don't have to refrigerate for as long.
- You can also make this directly in a container or mason jar, store, and portion out however much you'd like.
Toppings
Just like with yogurt, have fun pairing this creamy pudding with all kinds of flavors and textures!
Be sure to add them right before eating. Otherwise, they will become soft and mushy (although this is a good thing if serving to your baby).
- Fresh fruit (e.g. sliced banana, raspberries, mangoes)
- Dried fruit (finely chop for toddlers)
- Greek yogurt - A dollop of plain or vanilla yogurt for extra protein
- Nuts (finely ground or chop for babies and toddlers)
- Chocolate chips
- Coconut flakes
- Sprinkles - if you have a picky eater, I am convinced these have magical powers
Storage
If you want to make more than 2 servings as the recipe suggests, double or triple the recipe.
You can refrigerate for up to 5 days. I don't recommend freezing.
Frequently Asked Questions
And I believe the best part is its unique and fun texture! When chia seeds combine with liquid, they form a gel-like consistency, like tapioca puddings. And the seeds "pop" inside the mouth. My kids love that!
If you desire a thicker pudding, be sure to refrigerate overnight. The longer it sits the thicker it will get. If it's too thick, you can add more milk.
More Chia Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Banana Chia Pudding
Ingredients
- 1 medium banana (about 170g measured with peel on)
- 1 cup milk of choice
- ¼ cup chia seeds (40g)
- 1 tablespoon peanut butter
- ½ teaspoon cinnamon (optional but highly recommended)
- ½ teaspoonn vanilla extract (optional)
Instructions
- In a mixing bowl or liquid measuring cup, mash the banana with a potato masher or the back of a fork until smooth. Small lumps are fine. Add the rest of the ingredients. Stir really well! Let it sit for 5 minutes and give it another good stir. Make sure there are no clumps.
- Transfer to individual containers, close lids, and refrigerate for at least 2 hours, preferably overnight so the chia seeds can fully soak up the milk.
- When ready to eat, enjoy cold with your favorite toppings.
Notes
- if you desire a smoother consistency, blend the mixture.
- Refrigerate for up to 5 days. I don't recommend freezing.
Emily says
Can this be made with MILLED chia seeds or must they be whole ?
Min says
You can! The consistency will just be smoother