Banana Chia Pudding

No ratings yet

This banana chia pudding is packed with potassium-rich bananas and fiber-rich chia seeds to kick-start your day-- no blender needed!

Prep Time5

Cook Time0

Chill Time2

Total Time2 5

Course: Breakfast

Cuisine: American

Keyword: banana chia pudding

Servings:

In a medium bowl, mash the banana well until smooth (no more large lumps).
Place the milk, chia seeds, honey or maple syrup, vanilla extract and ground cinnamon into the bowl with the banana.
Stir well to combine.
Place food-safe plastic wrap over the bowl and place into the fridge for 20 minutes.
After 20 minutes, stir the mixture again so that all the chia seeds aren’t settling in the bottom of the bowl.
Place the food-safe plastic wrap back over the bowl, then place the bowl back into the fridge for at least 2 hours to give the pudding time to thicken up.
Stir again before serving. Serve chilled from fridge.

Check that the chia seeds aren’t expired. Expired chia seeds will be dry and won’t gel properly in the mixture. I recommend refrigerating your chia seeds to extend their shelf life.
Chia seeds are high in fiber and can cause digestive upset if consumed frequently in large quantities. Enjoy this pudding with plenty of fluids.
You can add a scoop of your favorite protein powder for an extra kick of protein. You may need to add an extra 1/4 cup of milk to get the proper consistency.
If you prefer a smoother pudding texture, you can blend the mixture in the blender before placing it into the fridge to chill. This will break up the chia seeds quite a bit.
It’s important to let the pudding chill in the fridge for at least 2 hours so the chia seeds have a chance to absorb the milk and the pudding can thicken up.
If you’d like to add additional toppings like more fruit, granola, nuts, etc. do so just right before serving. If you store the pudding with the toppings on it, the toppings will start to get soggy.
To store: Place banana chia pudding in an airtight container in the refrigerator for up to 4 days.