The best Banana Chia Pudding you will ever make, and it takes just 5 minutes! This healthy, naturally sweetened chia seed recipe is perfect for breakfast, snacking, or dessert. Plus, it's dairy-free and gluten-free. Simply blend, chill, and enjoy for up to 4 days.
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This healthy Banana Chia Pudding tastes just like a banana cream pie. It satisfies my sugar cravings, and the high-fiber content keeps me full for hours. Plus, it's vegan, packed with heart-healthy omega 3s, and great for gut health.
In a randomized controlled trial, researchers gave one group about two daily tablespoons of ground chia and another group got a fiber-matched control. Those in the ground chia group lost significantly more weight and significantly more 'waist' in terms of waist circumference.
Similar to flax seeds, it's better to grind chia seeds up. Eating two tablespoons of whole chia seeds every day for ten weeks led to no change in omega-3 levels. However, the same amount of ground chia seeds did lead to a significant increase in blood levels of both short-chain and long-chain omega-3s.
This Carrot Cake Blended Chia Pudding is another chia recipe on this site that uses ground chia seeds. You may also enjoy this 5-minute Chia Cocoa Pudding.
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👩🏼🌾 Ingredients
- Dates are packed with essential nutrients. They are a good source of dietary fiber, which can aid in digestion, promote satiety, and support healthy bowel movements. Always use pitted dates for blending. I used Medjool dates which taste just like caramel, and are soft and chewy in texture. You can also use a larger quantity of regular Deglet Noor dates. These are typically smaller and have firmer flesh and a more delicate sweet flavor.
- Chia seeds are an excellent source of dietary fiber, which can aid digestion, promote regular bowel movements, and help maintain a healthy gut. In addition, they are one of the richest plant-based sources of omega-3 fatty acids, which may benefit heart health, reduce inflammation, and support brain function. Their high fiber and protein content may also help regulate blood sugar levels by slowing down the digestion and absorption of carbohydrates.
- Banana naturally sweetens this Banana Chia Pudding, while adding an abundance of vitamins and minerals, including potassium and fiber. Use a ripe banana for a sweeter pudding.
- Almond, soy, and oat milk, or any type of milk, is suitable for this Banana Chia Pudding recipe. Soy and oat milk are creamier, whereas almond milk is lighter. (Soy milk typically has the most protein.) Coconut milk has a rich, tropical flavor and a creamy consistency, but it is higher in saturated fats. Rice milk is a good option if you have allergies, as it is free from common allergens like nuts, soy, and gluten. Hemp milk has a slightly nutty flavor and is a good source of omega-3 fatty acids, but may not be as readily available as other non-dairy milk.
See the recipe card for quantities.
🍌 Substitutions
- Medjool dates - substitute with a larger quantity of regular Deglet Noor dates, or use maple syrup instead for the walnut cream
- Banana - use maple syrup or agave to taste instead, and reduce the quantity of nondairy milk to 2 cups for the blended chia pudding
- Nondairy milk - use almond, soy, oat, coconut, cashew, or hemp milk
- Vanilla extract - use vanilla bean instead or omit it entirely
See this Chocolate Chia Pudding recipe on my website, as well as this refreshing Watermelon Juice with chia seeds.
📖 Instructions
Step 1. Add nondairy milk, chia seeds, and banana to a blender.
Step 2. Blend until smooth. Transfer to four single-serve airtight containers.
Step 3. To a clean blender, add the walnut pieces, nondairy milk, dates, and vanilla.
Step 4. Blend until creamy. Divide the walnut cream between the four containers. Refrigerate to chill. Top with granola, and banana slices as desired for serving.
💡 Expert Tips
- Consume chia seeds in moderation as part of a balanced diet. However, remember to drink plenty of fluids when consuming them, as they tend to absorb liquids and may cause digestive discomfort if consumed in excess without sufficient hydration.
- Do not use expired chia seeds. They do not gel very well. Check the 'Use By' date before using them to make this chia pudding. I store mine in the freezer or refrigerator.
- Storage: Refrigerate before serving for the best-tasting chia seed pudding. Store any remaining 5-minute Banana Chia Pudding in an airtight container for up to 4 days. The walnut cream is good for 5 days.
🙋🏽♀️ Recipe FAQs
Chia pudding is certainly a healthy breakfast, snack, or dessert unless it is overly sweetened with added sugars. Chia seeds are loaded with essential nutrients like heart-healthy omega-3 fatty acids, calcium, magnesium, phosphorus, and antioxidants. They're also rich in fiber, which supports gut health, and a decent source of protein.
When preparing chia seed pudding, choose a healthy liquid base (such as almond milk or soy milk) and avoid adding excessive amounts of sweeteners.
Chia seeds are rich in soluble fiber, which can help with weight loss by keeping you feeling fuller for longer. When mixed with liquid, they absorb the liquid and form a gel-like consistency, which can help promote feelings of fullness.
Yes! This recipe tastes best when chilled. If you plan on refrigerating this chia seed pudding for more than 2 days, it is best to refrigerate the two components, the blended chia seeds, and the walnut cream, in two separate airtight containers for up to 4 days. Mix for serving, and top with more sliced banana and granola as desired.
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Best Banana Chia Pudding Recipe
Ingredients
- 2 to 2 ½ cups nondairy milk (almond milk, soy milk, oat milk, or milk of choice)
- ½ cup chia seeds
- 1 large ripe banana
- 2 teaspoons maple syrup (optional)
For the walnut cream:
- 1 cup walnut pieces or cashews, or blanched almonds
- ¾ cups nondairy milk (almond milk, soy milk, oat milk, or milk of choice)
- 3 pitted medjool dates
- 1 teaspoon vanilla extract (optional)
Optional for serving:
- Granola
- Sliced banana
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Instructions
- Add 2 cups nondairy milk, the chia seeds, and banana to a blender. Blend until smooth, adding more milk as needed. Transfer to four single-serve airtight containers.
- To a clean blender, add the walnut pieces, ¾ cup nondairy milk, dates, and vanilla. Blend until creamy. Divide the walnut cream between the four containers.
- Chill before serving. Top with granola and sliced banana for serving as desired.
Notes
-
- Consume chia seeds in moderation as part of a balanced diet. However, remember to drink plenty of fluids when consuming them, as they tend to absorb liquids and may cause digestive discomfort if consumed in excess without sufficient hydration.
-
- Do not use expired chia seeds. They do not gel very well. Check the 'Use By' date before using them to make this Chocolate Chia Pudding. I store mine in the freezer or refrigerator.
- Use soy milk for the most amount of protein. You can also add protein powder as desired, and add more milk until the desired consistency.
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- Storage: Refrigerate before serving for the best tasting Banana Chia Pudding. Store any remaining chia seed pudding in an airtight container for up to 4 days. The walnut cream is good for 5 days. Add with granola and sliced banana toppings for serving only or they will become soggy and liquify in the refrigerator.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Clarissa Lee says
This was surprisingly delicious. Whole family loved it!
Nisha Melvani, RDN says
It's amazing how just a few plants can taste like a dreamy dessert:) Thank you.
Julie says
Finally made the walnut cream after seeing it on instagram. wow! a brilliant recipe. Sweet and decadent. My kids are thrilled to eat it for breakfast. l
Nisha Melvani, RDN says
I'm so happy to hear this! Thank you for leaving a comment.
Beth says
I have a High speed ninja blender and my chia seeds did not grind up to me any smaller and my pudding was nowhere near the color of yours. The taste was still good but not understanding why my chia seeds didn’t grind anymore than what they were. This is a brand new blender. I ran it on high speed for a long time and it just didn’t do it. Any suggestions?
Nisha Melvani, RDN says
Your blender might be too large! The one I used is the perfect size.
Hana says
Mine did the same! I used less milk and more banana and that did the trick - it was too runny. Also I left the concoction to “soak” for a few minutes which also helped thicken it up.
Nisha Melvani, RDN says
I used soy milk which is is creamier than most other nondairy milks.
Gina says
I just tried to make it, sadly it didnt really work with my Blender. What blender can you recommend? 🙂
Nisha Melvani, RDN says
Hi. I use this blender and it works really well. https://amzn.to/3Nt9lzx
Iman says
Came across this recipe on youtube and saved it immediately! Just made it today and it did not disappoint! That walnut cream is delicious! I have milled chia at home, do they retain the same benefits when blended or does it need to be whole chia that is blended?
Also Im not vegan and had cows milk available, does that affect the potency of the chia?
Nisha Melvani, RDN says
Hi! So glad you enjoyed it. Non-dairy milk depleted the nutrition in flavanol-rich foods such as blueberries and cocoa. Having it with bananas is fine. I would give unsweetened soy milk a try if you are not allergic to soy as it tastes great here. I prefer to grind my own chia seeds as there have been issues with salmonella found in milled chia seeds.
Giusy says
Posso sapere il link dei contenitori col tappo nero? Grazie
Nisha Melvani, RDN says
https://amzn.to/3R06mNt
Kim says
I just made it and now it’s in the refrigerator, easy recipe to follow and I tasted a spoon full and it’s delicious 😋
Nisha Melvani, RDN says
Yay! Enjoy and thank you!
Tania says
This was really good. I like the texture with the ground down chia. Could you also tell me where you got your pudding dishes with lids from please?
Nisha Melvani, RDN says
Hi. I'm so glad it was a hit. Here is the link: https://amzn.to/3R06mNt
Chez says
Made this last week. Made 3 mason jars worth. Wow! Talk about lovely! Put a berry mix on top too . Lovely breakfast and super healthy. Thanks so much for this recipe 🙏😊
Nisha Melvani, RDN says
So glad to hear you are enjoying it! Thank you:)
B says
Fantastic! The walnut cream...Amazing! Your tips on chia seeds are much appreciated! You are a treasure! I've been around a while ..I know a good recipe when I read/taste it. The sauces shine as well (a few good sauces make happy dances all week!)
So glad to have found this site!
Thank YOU.
Nisha Melvani, RDN says
Thank you for your lovely comment. I'm so grateful!
Juanita McDowell says
Made this for breakfast this morning. one question - where has that walnut cream been all of my life. lol. Thanks! Great recipe.
Nisha Melvani, RDN says
Awww so glad you enjoyed it! Walnut cream is here to stay!:)
Vmk says
Amazing. Staple in my house
Nisha Melvani, RDN says
I'm so glad you are enjoying it. Thank you.
Annemarie says
This is só good! Made for the 4th time today!
Nisha Melvani, RDN says
Wow I'm jealous!!! I could honestly do the same:)))) Thank you.
Jim says
So tasty, and that walnut cream is amazing! Thank you for such a simple, healthy and delicious recipe. I will be enjoying this quite often!
Nisha Melvani, RDN says
Awww I'm super happy to hear that! Thank you:)
Ali says
I just made this, absolutely FANTASTIC!! I so enjoyed this, thank you very much for sharing.
Nisha Melvani, RDN says
I'm so glad it's a hit! Thank you!
Cheryl Christensen says
This recipe is amazing and fool proof. I have never used walnuts before in a plant milk or cream as this does. I have used cashews to thicken or richen my recipes. I also love the use of the dates to sweeten. It’s delicious and easy substitute for the typical maple syrup. I appreciate the integration of another “whole food” I highly recommend this to anyone wanting to try for the first time or vary their normal chia seed pudding
Nisha Melvani, RDN says
Thank you! I appreciate you taking the time to comment and so happy that you enjoyed the recipe! Dates are such a great natural sweetener!
Paulina says
Can I use water instead of milk ?
Nisha Melvani, RDN says
You can but it won't taste all that good:)
[email protected] says
I just made this last night and tasted it this morning! Fantastic. I had plenty of trepidation over something called a “walnut cream topping” but it’s so great. What a way to start the day off right. Thanks for the recipe!
Nisha Melvani, RDN says
I'm so glad you tried the walnut cream! It's the best part:)
Apsana says
We take only milk packet and chia seeds we soak overnight in the refrigerator and mrg we put the banana pieces
Nisha Melvani says
No. You blend the banana with the chia seeds and milk. No need to wait overnight as it's blended. Set aside on the fridge until chilled.
Chris N Miner says
Is the fat content correct? 29 g?
Nisha Melvani says
Remember these are predominantly the healthy fats that chia seeds known for. The omega 3s.