Banana Chia Pudding

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This banana and chia seeds pudding with coconut milk will give you a great kick-start to your day with a delicious and healthy breakfast.

Prep Time5

Cook Time5

Chilling Time2

Total Time2 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

2 ripe bananas
6 tablespoons chia seeds
1⅓ cups coconut milk or any other non-dairy milk/plant-based milk of your choice
⅛ to ¼ teaspoon ground cinnamon optional
½ teaspoon vanilla extract optional
1 teaspoon maple syrup or any other sweetener of your choice (optional)
2 tablespoons hemp seeds optional

In a medium bowl, using a fork, blend the banana until it is completely smashed.
2 ripe bananas
Put the mashed banana to a mason jar or any airtight container. Then, add the chia seeds, coconut milk, and any other additions you fancy like ground cinnamon. This recipe is all about your preferences!
6 tablespoons chia seeds, 1⅓ cups coconut milk
Now, add vanilla extract and maple syrup, if preferred. Stir for some time until all the ingredients combine well and in a homogenous state with no lumps left.
½ teaspoon vanilla extract, 1 teaspoon maple syrup
If using multiple small jars, pour the mixture into all of them, dividing it equally. Place the lid on the jars or container and then put it in the refrigerator for about 2 hours or overnight until it sets.
Now, include any toppings that you would like and enjoy! I love topping it with banana slices and walnuts. You can top it with hemp seeds as well.
2 tablespoons hemp seeds, ⅛ to ¼ teaspoon ground cinnamon

Do not use old chia seeds you may have bought a long ago. Check the ' Use By ' date to ensure that the chia seeds have not expired. I keep mine in the freezer or the refrigerator so they remain fresh.
Soy milk can be used most for the highest amount of protein. You can add protein powder as desired and add more milk until the mixture reaches the desired consistency.
Banana chia pudding can be kept in the fridge in an airtight container for up to 5 days. I don’t recommend freezing it.