Creamy, indulgent and bursting with banana flavor, this Banana Chia Pudding is a satisfying treat that happens to be nutrient-dense and simple to make. With chia seeds, full-fat coconut milk, maple syrup and vanilla, it’s naturally dairy-free, gluten-free and can be enjoyed for breakfast, a snack or dessert.
I love making healthier sweets that still feel indulgent. This banana chia pudding is one of those recipes: no baking required, no refined sugar, and it comes together in minutes with just five ingredients. It’s a lovely alternative to heavier desserts like banana cream pie when you want something lighter but still delicious.
Why you’ll love this recipe
- Rich, creamy texture without dairy — chia seeds transform liquid into a pudding-like consistency.
- Simple ingredients: banana, chia seeds, coconut milk, maple syrup and vanilla.
- No refined sugar, gluten-free and suitable for many special diets.
- Versatile: serve for breakfast, as a snack, or a healthy dessert.
Recipe ingredients
Ingredient notes
- Chia seeds – Tiny, nutrient-dense seeds that provide fiber, omega-3 fats and help thicken the pudding when combined with liquid.
- Coconut milk – Full-fat canned coconut milk yields the creamiest result; you can use other dairy or non-dairy milks if preferred.
- Banana – Use a ripe banana for sweetness and flavor. The banana may darken over time; if appearance matters, add slices just before serving.
- Maple syrup – Adds natural sweetness; substitute another sweetener if desired.
- Vanilla extract – Optional, but enhances the overall flavor.
How to make this recipe
This banana chia seed pudding comes together in a single bowl. After mixing, the main step is allowing time for the chia seeds to absorb the liquid and thicken.
Pro tip: Use a ripe but not overly brown banana. If you prefer a brighter appearance, add banana slices just before serving.
- Mash the banana in a medium bowl until fairly smooth.
- Add the coconut milk, chia seeds, maple syrup and vanilla. Stir thoroughly to combine, ensuring chia seeds are evenly distributed.
- Let the mixture sit 10–15 minutes at room temperature, then stir again to break up any clumps. This helps the seeds hydrate evenly.
- Cover and refrigerate for at least 2–3 hours or overnight until thickened. Stir before serving.
Recipe FAQs
Stored in an airtight container, banana chia pudding will keep up to five days in the refrigerator. If banana slices are mixed in, expect them to brown over time; they remain safe to eat but may be less visually appealing.
Yes — it’s ideal for meal prep. Mix the ingredients the night before and chill so it’s ready for breakfast the next morning.
Recipe notes
- Storage: Keep refrigerated up to 5 days in a sealed container.
- Serving ideas: Top with sliced banana, unsweetened coconut flakes, chopped nuts, a sprinkle of cinnamon, or a spoonful of nut butter.
- Flavor variations: Add cinnamon, cardamom, cacao powder, or a spoonful of fruit jam for a different twist.
- Use this pudding as a versatile base — layer it with granola and fruit for parfaits or tuck into jars for grab-and-go breakfasts.
More chia seed recipes you’ll love
- Blueberry overnight oats (try combining chia for thickness)
- Piña colada overnight oats
- Chia seed jam made with fresh fruit
- Coconut cream pie–inspired overnight oats
- Peanut butter and banana overnight oats
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see what you made.
Banana Chia Pudding
Equipment
- Medium mixing bowl and spoon
- Jars or containers for chilling (mason jars or similar)
Ingredients
- 1 banana, plus more for topping
- 1 cup coconut milk, or your preferred dairy/non-dairy milk
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or substitute)
- 1 teaspoon pure vanilla extract
- Unsweetened coconut flakes, for serving (optional)
Instructions
- Step 1: Mash the banana in a medium bowl. Add the coconut milk, chia seeds, maple syrup and vanilla; stir well to combine so the seeds are evenly dispersed.
- Step 2: Let the mixture sit 10–15 minutes, then stir again to break up any clumps and ensure even hydration of the chia seeds.
- Step 3: Cover and refrigerate for at least 2 hours or overnight, stirring occasionally if desired, until thickened to your preference.
- Step 4: Serve topped with sliced banana, coconut flakes or other favorite toppings. Enjoy.
Notes
- Storage: Keeps up to 5 days refrigerated.
- Make-ahead: Stir together the night before for an easy grab-and-go breakfast.
- Variations: Add cinnamon, cardamom, cocoa powder, or mix in fruit jam for different flavors.
Nutrition
Nutrition is estimated using a food database and is intended as a guideline only.
Note: This recipe was originally published in October 2015. Photos and step-by-step images have been updated and the text has been revised to provide more information and tips.