This Banana Chia Seed Pudding Recipe is creamy, naturally sweet, and easy to make with chia seeds, banana, milk, vanilla, and honey.
The Breakfast That Basically Makes Itself
I am very fond of breakfast recipes where the refrigerator is responsible for most of the actual work.
This is one of those.
You spend a few minutes stirring everything together, put the bowl in the fridge, and return later to a creamy banana chia pudding that looks considerably more organized than your morning probably feels.
The ripe banana gives the pudding sweetness and flavor, while the chia seeds absorb the liquid and develop their characteristic gel-like texture. Harvard’s Nutrition Source explains that chia seeds contain a type of mucilage that creates their thick, gelled texture when moistened. Read Harvard T.H. Chan School of Public Health’s chia seed guide.
If make-ahead breakfasts are your thing, try my Protein Banana Muffins or this Easy Strawberry Banana Baked Oatmeal. Both are easy ways to use ripe bananas for breakfast.
For another fridge-friendly breakfast, make Pumpkin Pie Overnight Oats, which also uses chia seeds, or browse my Easy Breakfast and Brunch Recipes for more morning ideas.
Top the pudding with banana slices and pistachios just before serving and you get creamy, crunchy, sweet, and nutty in the same spoonful.
Ingredients
How to Make Banana Chia Seed Pudding
- Chop up the banana for mixing purposes (save a few slices to place over top).
- In a small mixing bowl, stir chia seeds, milk, heavy cream, vanilla extract and honey together until blended.
- Stir in the chopped banana.
- Throw a plate over the bowl and put in the fridge, 2 hours minimum but overnight is best for super thickness!
- Stir well after chilling to remove any clumps.
- Spoon into serving glasses.
- Garnish with banana slices and pistachios.
- Serve cold.
Is Banana Chia Seed Pudding Healthy
It can be a nutrient-rich breakfast or snack depending on the ingredients and portion size.
Chia seeds provide fiber, protein, unsaturated fat, and minerals. Harvard notes that 28 g of chia seeds contains about 11 g fiber and 4 g protein, along with unsaturated fat and minerals.
Common Mistakes To Avoid
- Using too many chia seeds, which can make the pudding too thick.
- Not stirring the mixture well after adding the chia seeds.
- Skipping the second stir after a few minutes, which helps prevent clumps.
- Using underripe bananas, which can make the pudding less sweet and creamy.
- Adding too much liquid, which can make the pudding runny.
- Not chilling it long enough for the chia seeds to absorb the liquid.
- Adding toppings too early, which can make them soft or soggy.
What to Serve With Banana Chia Pudding
This is already filling enough to serve by itself, but for a larger breakfast you can add:
- Fresh berries
- Greek yogurt
- Toast
- Hard-boiled eggs
- Coffee
- Tea
- Smoothies
- Fresh fruit
- Mini muffins
For another banana-based breakfast, serve it alongside Protein Banana Muffins.
For brunch, add a plate of Mini Cinnamon Muffins for something warm and buttery next to the cold pudding.
FAQs
It may need more time to chill, or the chia seeds may not have been mixed evenly. Stir well and chill longer. If needed, add 1–2 teaspoons of chia seeds.
Yes. Almond or oat milk will work fine, though the pudding might be just a little less thick than dairy.
Yes. Chill and blend (or purée the banana with the liquids at first) for a denser, mousse-like texture.
Yes — with plant milk instead of dairy, trading cream for coconut cream, and substituting maple syrup for honey.
Definitely. Substitute the milk in equal measure, and despite being a little lighter, it will still taste great.
Chill it for at least 2 hours. For a thicker texture, you can refrigerate it overnight.
More Easy Breakfast Recipes
Banana Chia Seed Pudding
Ingredients
Equipment
Method
- In a mixing bowl, combine the chia seeds, milk, heavy cream, vanilla extract, and lemon honey. Whisk until well combined.
- Mash the banana until mostly smooth, then stir it into the chia mixture.
- Cover and refrigerate for at least 2 hours, or overnight for a thicker texture.
- Stir well after chilling. If too thick, add a small splash of milk.
- Spoon into serving glasses and top with banana slices and pistachios. Serve cold.
Nutrition
Video
Notes
- Milk choice whole milk makes it creamier; 2% or plant milk also works.
- Heavy cream adds richness. For a lighter pudding, replace it with the same amount of milk.
- If you don’t have lemon honey, use regular honey plus a pinch of lemon zest.
- For best texture, stir once after 10–15 minutes of chilling, then chill fully.
Tried this recipe?
Let us know how it was!Estimated reading time: 6 minutes
