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.
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.
Jump to:
👩🏼🌾 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.
🍽 Related Recipes
👩🏽🍳 Made This Recipe?
Leave a review for my 5-Minute Banana Chia Pudding and share your creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Best Banana Chia Pudding Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking for Peanuts.
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
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.
-
- 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 an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Sharon empson says
Love all your recipes. I'm trying to keep my sugar content down. What would you recommend I could remove, perhaps cut down on dates or what other things in recipes to cut the sugar content down?
Thank you, sharon
Nisha Melvani, RDN says
I would remove maple syrup completely. Dates do not affect blood glucose the same as other sweeteners.
Car says
This recipe was delicious! I’ve been looking for a good vegan banana pudding for a while now, and finally found the right one.
I didn’t use granola, but would oats themselves be a good addition?
Nisha Melvani, RDN says
I'm thrilled that you found this one so enjoyable. Thank you for letting me know. To add oats, after blending the chia seeds, add more milk and the oats and let them soak in the fridge for at least 4 hours.
Amy Rushing says
This is delicious! It totally tastes like banana cream pie! I have never used chia seeds before, so I didn't know what to expect. This will definitely be on rotation.
Nisha Melvani, RDN says
So happy to read this! Thank you for commenting. You are going to love using chia seeds!
Alicia says
SO good!! I’m obsessed with all of your videos and recipes lately. This one did not disappoint.
Nisha Melvani, RDN says
Awww thank you. Appreciate you being here.
Rox says
A handful of REAL ingredients, simple to make and deliciously nutritious!
Nisha Melvani, RDN says
Yay! So glad yo hear you like the recipe. Thank you.
Stephanie Colant says
So delicious!!! I wasn’t sure what to think of the walnut cream but I love it. It’s the perfect compliment. Definitely going to add this to my rotation. I’m already thinking about a pumpkin version.
Nisha Melvani, RDN says
Pumpkin will be delicious! So glad you enjoyed this version. Thank you.
Julia says
I made this last night for the breakfast this morning. It was delicious. I was not sure about the amount (cup-gram) but I think I did it good. 500ml coconut milk, 85 gram chia seed. Could you please note gram, ml etc for your European followers? I love your recipes and want to try more. Thank you
Nisha Melvani, RDN says
Hi! Thank you for sharing. I am going to look into getting these measurements.
amy says
Do you have a recipe for your granola?
Nisha Melvani, RDN says
Coming soon!
Kelly says
I think this is delish, and so easy to make! I used half walnuts and half cashews. Thank you for the recipe!
Nisha Melvani, RDN says
So happy you enjoyed it. Thanks for sharing your substitution!
Tamana says
Can you replace chia seeds with basil seeds using this recipe?
Nisha Melvani, RDN says
Yes if you like.
Elin says
You mentioned a chocolate chia pudding in the text but there’s no link and I found no recipe on your website. Do you still have one? Would love to receive it. 😌🙏💖
Nisha Melvani, RDN says
Adding the link back now! I have a great on!
Patricia says
Hi, I'm a bit confused about chia seeds. You mentioned ground is better but in the recipe, you add them whole into the blender with the milk. Can you clarify? Thanks for all of your recipes, love your IG account!
Nisha Melvani, RDN says
They will become ground enough in the blender.
Elin says
Whole chia seeds are not blended. They can be mixed with a liquid of your choice (coconut milk for example) and steep for as little as 5-10 mins until they plump up and absorb the liquid, but ideally overnight. Blended chia seeds aren’t consumed whole, whether soaked or not soaked. They are blended in a machine like in this recipe. The difference between the two is whether or not the “shell” is broken down. Hope that helps clarify!
Emma says
I just made this. Wow. Super delicious! Will be repeating for sure. Thank you.
Nisha Melvani, RDN says
So glad you liked it. Thank you.
Queen says
Very delicious and creamy. I’m not a vegetarian but her recipes do allow me to choose healthier options and I appreciate that. Thank you ☺️
Nisha Melvani, RDN says
Thank you. I'm thrilled you enjoyed the recipe. Nisha
Emma says
Hi,
Can you please tell me if this is a good option for a woman with type 2 diabetes?
Many thanks.
Nisha Melvani, RDN says
I would omit the maple syrup, add slightly less banana to taste, and skip the toppings.
gl says
love it. so easy. so good.
Nisha Melvani, RDN says
Thank you so much!
Magnolia Jean Kirlis says
Just made this and holy cow! Will be making this on repeat
Nisha Melvani, RDN says
So happy to hear. Thank you.
KS says
Really enjoyed this. Super easy and good- the walnut cream really makes it special. What are your thoughts on any difference in health benefits between blending chia seeds vs eating them whole?
Nisha Melvani, RDN says
I'm so glad you enjoyed the cream! It's a favorite:)
Natasha Y. Phoenix says
This recipe was so simple and easy to make! I've never heard of walnut cream, but have been drinking walnut milk lately so I was glad to try it - loved it! This is now part of my morning breakfast meals. Thank you for sharing!
Nisha Melvani, RDN says
So happy to hear that you enjoyed the walnut cream:)
Jeanine says
This pudding is delicious and simple; thank you so much for sharing!
Nisha Melvani, RDN says
Thank you for giving it a try:)
Andrea Dixon says
Hi, is the nutritional info per serving or for the entire batch? I'm looking to try and up my protein content with plant based meals.
Thanks!
Nisha Melvani, RDN says
It's per serving (one-fourth of the recipe) with the walnut cream. It's a complete meal.
Steven says
I'm thinking about making this. It looks great! Would it work well as a spread for toast?
Nisha Melvani, RDN says
The walnut cream might but not the pudding.