Creamy Banana Chia Pudding Recipe with Vanilla and Maple

This Banana Chia Pudding made with coconut milk is a creamy, nutrient-dense breakfast that gives you a healthy start to the day. Customize with your favorite toppings for a filling breakfast, snack, or light dessert.

With just three main ingredients and five minutes of prep, this banana chia seed pudding is ideal for breakfast, a snack, or a grab-and-go meal. It’s satisfying and nutritious—high in fiber, healthy fats, and plant-based protein when made with seeds and non-dairy milk.

Banana Chia Seed Pudding

This simple banana chia pudding highlights natural banana sweetness and a smooth coconut-milk base. Combine the ingredients, divide into jars, seal, and chill—then enjoy a ready-made breakfast, snack, or healthy dessert.

Like overnight oats, this pudding benefits from chilling overnight. Make a batch at the start of the week for quick breakfasts or snacks throughout the week. It’s surprisingly filling and keeps you satisfied for hours.

Why You’ll Love This Recipe

• Minimal ingredients: the base recipe uses three simple ingredients, with optional add-ins to boost flavor and nutrition.
• Fast and easy: only five minutes of active prep time—great for busy mornings.
• Meal-prep friendly: make a larger batch to have breakfasts or snacks ready for several days.
• Diet-friendly: naturally dairy-free, vegan, and gluten-free when using plant-based milk.

Ingredients Needed

Basic ingredients for this easy breakfast:

• Milk: Coconut milk is used here, but any milk or plant-based milk (oat, almond, soy) works.
• Banana: Use ripe bananas for best flavor; overripe bananas make the pudding sweeter. Reserve slices for topping if you like.
• Chia seeds: These swell to create the pudding texture. Black or white chia seeds are both fine.
• Maple syrup: A teaspoon adds gentle sweetness; substitute honey or another sweetener as desired.
• Hemp seeds: Optional—add protein, fiber, and omega-3s.
• Cinnamon: Optional pinch of ground cinnamon or nutmeg for warmth.

See the recipe card below for exact measurements and a full ingredient list.

Recipe Variations

• Chocolate: Stir in 1–2 tablespoons cocoa powder for a chocolate version.
• Tropical: Top with pineapple chunks and shredded coconut.
• Nutty: Swirl in peanut or almond butter for extra richness.
• Sweet treats: Add chocolate chips or a spoonful of jam as a topping.

Substitutions

If you’re missing an ingredient, try these swaps:

• Chia substitute: Ground flaxseed can be used, though the texture differs.
• Milk substitute: Any plant-based milk or regular dairy milk works.
• Banana substitute: Applesauce or mashed avocado provide a different flavor and texture.
• Sweetener substitute: Honey, agave, or your preferred sweetener can replace maple syrup.

How to Make Banana Chia Pudding

Step 1: Mash the Bananas

Slice bananas into a medium bowl and mash them well with a fork or potato masher. Spoon the mashed banana into jars or containers.

Step 2: Add the Other Ingredients

To the jars add coconut milk, chia seeds, maple syrup, cinnamon, and vanilla if using. Stir well until everything is evenly combined.

Step 3: Let it Rest

Refrigerate for at least 2 hours or overnight, until the chia seeds have absorbed the liquid and the pudding has set.

Step 4: Serve

Add toppings of your choice and enjoy. Sliced bananas and walnuts are a favorite, and hemp seeds add extra protein and texture.

Expert Tips

• Use ripe bananas for natural sweetness and the best flavor.
• Prepare a larger batch and portion into jars for easy grab-and-go breakfasts.
• Stir the mixture once after 30 minutes and again after another 30 minutes to prevent seeds from sinking.
• If you prefer an ultra-smooth pudding, blend the mixture before chilling; it will be creamier and set more quickly.

Serving Suggestions

Serve this banana chia pudding with:

• Plant-based or Greek yogurt for added creaminess.
• A warm cup of herbal tea or coffee.
• A green smoothie or fresh juice for a balanced breakfast.
• A handful of mixed nuts and seeds for extra crunch.

How to Store Leftovers

Keep pudding in sealed jars or airtight containers in the refrigerator for up to 5 days. Freezing is not recommended because the texture changes after thawing.

More Healthy Breakfast Recipes

• Scrambled Eggs With Vegetables
• Breakfast Salad with Avocado and Eggs
• Steak and Scrambled Eggs
• Breakfast Egg Muffins
• Healthy Strawberry Jam
• Tropical Fruit Salad

More Recipes With Bananas

• Strawberry Banana Pudding
• Banana Fritters
• Banana Bread Rolls
• Banana Bundt Cake
• The Most Delicious Banana Bread

Banana Chia Pudding

This banana chia pudding with coconut milk is a simple, healthy way to start the day.

Prep: 5 mins

Cook: 5 mins

Chilling Time: 2 hrs

Total: 2 hrs 10 mins

Servings: 3 servings

Ingredients

• 2 ripe bananas
• 6 tablespoons chia seeds
• 1⅓ cups coconut milk (or other plant milk)
• ⅛–¼ teaspoon ground cinnamon (optional)
• ½ teaspoon vanilla extract (optional)
• 1 teaspoon maple syrup (optional)
• 2 tablespoons hemp seeds (optional)

Instructions

• In a medium bowl mash the bananas thoroughly with a fork until smooth.
• Place the mashed banana in a jar, add chia seeds and coconut milk, then stir in cinnamon if using.
• Add vanilla extract and maple syrup if desired. Stir until the mixture is smooth and free of lumps.
• Divide into jars if using multiple containers. Seal and refrigerate for about 2 hours or overnight until set.
• Top with sliced banana, walnuts, hemp seeds, or other toppings and enjoy.

Notes

• Check chia seeds for freshness and use-by date; store them in a cool place or the refrigerator.
• Soy milk provides higher protein; you can also add protein powder if desired.
• Store in an airtight container in the refrigerator for up to 5 days; do not freeze.

Nutrition

Calories: 451 kcal |
Carbohydrates: 33 g |
Protein: 11 g |
Fat: 34 g |
Fiber: 11 g |
Sugar: 11 g

Additional Info

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 451