This simple banana chia pudding tastes like banana bread in a jar and is my go-to make-ahead breakfast. You make it by stirring chia seeds into mashed banana and milk. The result is creamy, naturally sweet, and — with just five ingredients — provides about 18 g of fiber and 10 g of protein per serving.
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-friendly, meal-prep friendly
- ⭐ Why You’ll Love It: It really does taste like banana bread. Mashed banana and cinnamon turn a basic chia pudding into something dessert-like while the high fiber keeps you full through the morning.
SUMMARIZE & SAVE THIS CONTENT ON
I wanted a healthy breakfast I could prep ahead and grab after the gym with no fuss. After making overnight oats for a while, I wondered whether chia seeds could deliver even more fiber with less effort. It took some tweaking: early batches were seedy, but finding the right chia-to-milk ratio and stirring twice produced a reliably thick, creamy texture. A bit of cinnamon sealed the banana-bread flavor that makes this pudding feel like a treat while still being nutritious.
Now I make a batch most Sundays alongside other meal-prep staples. One jar contains enough fiber to keep me satisfied through a busy morning or an intense workout.
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What Is Banana Chia Pudding?
Banana chia pudding is a make-ahead breakfast made by combining chia seeds with mashed banana and milk, then chilling the mixture until the seeds absorb liquid and thicken into a creamy pudding. The banana provides natural sweetness so added sugar is optional, while chia seeds contribute fiber, protein, and plant-based omega-3s.
The texture sits between tapioca pudding and overnight oats: thick, spoonable, and slightly seedy. The reliable setting ratio is ¼ cup chia seeds to 1 cup milk, chilled for at least two hours or overnight.
Why You’ll Love This Recipe
- Tastes like banana bread. Ripe banana and cinnamon create a dessert-like flavor without added sugar.
- High in fiber. About 18 g of fiber per serving helps keep you full for hours.
- Only 5 ingredients. No blender or cooking required — if you can stir, you can make this.
- Meal prep friendly. Keeps up to five days in the fridge, so a single batch covers many mornings.
- Diet-friendly. Naturally gluten-free, dairy-free, and vegan when using plant milk.
- Versatile. Works as breakfast, a snack, or a lighter dessert depending on toppings.
Ingredients You’ll Need
These are the ingredients I use and recommend after testing this recipe multiple times.
- Banana. Use ripe, spotty bananas for the best natural sweetness and ease of mashing.
- Chia seeds. Black or white chia both work; they gel and create the pudding texture.
- Milk. Any milk is fine. Unsweetened vanilla almond or oat milk are my favorites; oat and soy give extra creaminess, coconut milk makes an even richer pudding.
- Vanilla extract. A little vanilla brightens and rounds the flavor.
- Cinnamon. The key ingredient for that banana-bread profile.
- Maple syrup or honey (optional). Usually unnecessary with a ripe banana, but add a teaspoon or two if you prefer it sweeter.
See the recipe card below for exact quantities.
Easy Ingredient Substitutions
- Milk: Use oat, soy, coconut, almond, cashew, or cow’s milk depending on desired creaminess and dietary needs.
- Nut-free: Choose oat, coconut, soy, or rice milk instead of nut milks.
- Lower sugar: Omit maple syrup; a ripe banana is often sufficient.
- No banana: Pumpkin or unsweetened applesauce can work, but you’ll lose the banana-bread flavor.
- Vanilla: Use vanilla bean or vanilla-flavored milk if you prefer.
- More protein: Stir in a scoop of vanilla protein powder or layer with Greek yogurt.
The Best Milk for Banana Chia Pudding
Different milks change texture and richness:
- Coconut milk: Richest and creamiest — closest to banana cream pie.
- Oat milk: Creamy without heaviness; a reliable everyday choice.
- Soy milk: Creamy and higher in protein.
- Almond milk: Lighter, with a slightly softer set.
- Cashew milk: Mild and creamy.
- Cow’s milk: Classic creaminess and added protein.
How to Make Banana Chia Pudding (Step-by-Step)
- Step 1: Mash the banana. In a jar, combine chia seeds, milk, vanilla, and cinnamon. Stir well, wait 3 minutes, then stir again to break up any clumps.
- Step 2: Seal and chill for at least 2 hours or overnight until thick and creamy. Top with sliced banana, granola, or fresh fruit before serving.
The Chia-to-Milk Ratio That Actually Works
The ratio is key. After testing, the reliable ratio is ¼ cup chia seeds to 1 cup milk. This produces a thick, spoonable pudding after chilling.
If your pudding is too thin, stir in another teaspoon or two of chia and let it rest an extra hour. If it’s too thick, loosen with a splash of milk before serving. The mashed banana adds body, which helps give this recipe a creamy, scoopable texture.
Banana Chia Pudding Variations
- Peanut butter banana: Stir in a tablespoon of peanut butter for a nutty twist.
- Chocolate banana: Whisk in 1–2 tablespoons cocoa powder before chilling.
- Banana coconut: Use full-fat coconut milk and top with coconut flakes.
- Higher protein: Add a scoop of vanilla protein powder or a spoonful of Greek yogurt.
- Strawberry banana: Mix in sliced or mashed strawberries for a fruity version.
- Chunky monkey: Top with chocolate chips, nut butter, and chopped walnuts.
How to Store, Freeze & Meal Prep
Make a batch and enjoy grab-and-go breakfasts all week.
- Storing: Keep in an airtight container or lidded jar in the fridge for up to 5 days. Stir briefly before eating and add fresh toppings right before serving.
- Meal prep: Portion into individual jars for convenient breakfasts after the gym or on busy mornings.
- Freezing: Not recommended. Thawing can change the texture, making it grainy or watery. Since it stores well in the fridge and is quick to make, fresh is best.
Banana Chia Pudding FAQs
Usually the ratio or chill time. Use ¼ cup chia seeds per 1 cup milk and refrigerate at least 2 hours. If it’s still thin, add another teaspoon or two of chia and let it sit longer.
Seeds clump when they aren’t stirred properly before gelling. Stir well, wait 3 minutes, then stir again to break up lumps for a smooth set.
Yes. Thaw and mash them first or microwave briefly until soft. Frozen bananas can be wetter, so you might reduce the milk slightly.
Yes. Chia seeds provide fiber, protein, and omega-3s while banana adds potassium and natural sweetness with minimal added sugar.
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 enjoy this banana chia pudding, try other make-ahead breakfasts for variety and convenience.
-
High-Protein Overnight Oats Recipe
-
Oat Milk Chia Pudding
-
Peanut Butter Banana Overnight Oats
-
Creamy Cinnamon Overnight Oats
Did you make this recipe?
If you try it, please comment and rate the recipe. Tag @healthfulblondie on Instagram and use the hashtag #healthfulblondie so the creator can see your version.
📖 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)
- 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
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Combine everything but the banana. In a sealable jar or small container, stir together the chia seeds, milk, vanilla, and cinnamon.
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Stir twice to prevent clumps. Let it sit for 3 minutes, then stir again until smooth.
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Mash in the banana. Whisk in the mashed banana until fully combined.
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Chill until thick. Seal and refrigerate for at least 2 hours or overnight.
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Top and serve. Stir, add toppings, and enjoy cold.
Notes
Runny pudding: Usually too much milk or not enough chill time. Use ¼ cup chia per 1 cup milk and chill at least 2 hours.
Storing: Keeps up to 5 days in an airtight container. Add fresh toppings just before serving.
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer, Tati focuses on high-protein, flavorful recipes that are easy to prep and enjoy.