Banana Chia Pudding

Name: Banana Chia Pudding
Prep time: 10 min
Total time: 4 min
Ingredients: 2.5 cups unsweetened almond milk; 2 tablespoons pure maple syrup (to taste); 2 tablespoons unsweetened almond butter; 1 teaspoon pure vanilla extract; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1 pinch sea salt; 2/3 cup chia seeds; 2 large ripe bananas (peeled and mashed); 1 large ripe banana (sliced); almond butter; flaked coconut; hemp seeds; walnuts (chopped)

This banana chia pudding is velvety and slightly textured, with mashed banana, almond butter, and warm spices folded into a creamy almond-milk base—think banana-bread flavors in a chilled, spoonable breakfast.

It comes together in about 10 minutes and needs at least 4 hours (preferably overnight) to set, making it perfect for make-ahead breakfasts, portable jars for the week, or an easy afternoon snack.

Why You’ll Love This Recipe

This dairy-free pudding balances smooth creaminess and the gentle gel of chia seeds for a satisfying spoonable texture. If you enjoy banana-forward breakfasts, try pairing it with a slice of Almond Flour Banana Bread for a heartier spread.

Dairy-free and naturally sweetened with mashed banana and pure maple syrup.
Make-ahead friendly—stays grab-and-go in jars after chilling.
Warm spices and almond butter give it a banana-bread-like flavor without baking.

The simple base scales easily and accepts many toppings, so you can keep breakfasts interesting without extra morning prep.

Ingredients You’ll Need

2.5 cups unsweetened almond milk: Provides the liquid base and keeps the pudding dairy-free while contributing a neutral, lightly nutty flavor.
2 tablespoons pure maple syrup, to taste: Adds gentle sweetness and a rounded maple flavor; taste and add more only if needed.
2 tablespoons unsweetened almond butter: Boosts creaminess, helps emulsify the almond milk, and reinforces the banana-bread flavor profile.
1 teaspoon pure vanilla extract: Concentrated flavor that lifts the sweet notes and rounds out the spice.
2 teaspoons ground cinnamon: Gives warm, familiar spice that pairs with banana—useful for the banana-bread effect.
1/4 teaspoon ground nutmeg: A little nutmeg adds depth and complexity to the cinnamon without overpowering the banana.
1 pinch sea salt: A pinch balances sweetness and enhances the overall flavor.
2/3 cup chia seeds: The thickening agent that swells into a gel, creating the pudding texture and holding the mixture together.
2 large ripe bananas, peeled and mashed: Mashed banana sweetens and flavors the pudding while contributing body and a soft, natural banana texture.
1 large ripe banana, sliced: Sliced fresh as a topping to add brightness, fresh banana flavor, and a soft bite contrast.
almond butter: Optional extra for topping to add a nutty, creamy swirl and visual appeal.
flaked coconut: Adds light, crisp texture and a mildly sweet, tropical note when sprinkled on top.
hemp seeds: A topping that contributes a tender crunch, nutty flavor, and extra protein.
walnuts, chopped: Chopped walnuts give crunchy contrast and a buttery richness that complements the banana and spices.

How to Make Banana Chia Pudding

Combine unsweetened almond milk, pure maple syrup, unsweetened almond butter, pure vanilla extract, ground cinnamon, ground nutmeg, and sea salt in a blender. Blend until smooth so the almond butter is fully incorporated and the spices are evenly distributed.
Pour the blended mixture into a large jar, add the chia seeds, seal the jar tightly, and shake well to distribute the seeds. Refrigerate the jar for at least 4 hours, preferably overnight. Stirring the pudding a few times while it chills helps prevent clumps and results in a more even, creamy texture.
Once chilled and thickened, stir in the mashed bananas (transfer to a mixing bowl if the jar is too small) and taste. Adjust sweetness and spice as desired, then top with sliced banana, chopped walnuts, hemp seeds, and unsweetened flaked coconut before serving.

Blending vs. Stirring

Blending the liquid ingredients (almond milk, almond butter, maple, vanilla, and spices) before adding chia seeds creates a smooth, emulsified base that minimizes pockets of nut butter and evenly distributes spice.

Stirring or shaking after adding the chia seeds encourages the seeds to hydrate uniformly; avoid trying to blend once the chia seeds are added because the mixture will thicken quickly and can strain your blender.

Blend the liquid components only—this makes a silkier final pudding.
Add chia seeds to the blended liquid and stir or shake to start the gel process.
Stir a few times while chilling to reduce clumps instead of re-blending after thickening.

How to Adjust Sweetness

Taste the pudding after you fold in the mashed banana, since the banana contributes most of the natural sweetness. Add more pure maple syrup or more cinnamon only if it needs a lift.

Make small adjustments: add a half-tablespoon of maple syrup at a time or a light dusting of cinnamon until you reach the desired balance.

Riper bananas = sweeter pudding; underripe fruit may need more maple syrup.
Add maple syrup in 1/2 tablespoon increments and re-taste.
Add more ground cinnamon for warmth without extra sugar.

Best Toppings & Mix-ins

Add contrasting textures and flavors with simple toppings. Use 1 sliced banana, a small handful of chopped walnuts, and a sprinkle of hemp seeds and flaked coconut per 4 servings as a starting point.

You can also stir in mix-ins—like a spoonful of almond butter or a spoonful of chia-seed jam—just before serving for variety.

Sliced banana — fresh brightness and extra banana flavor.
Chopped walnuts — crunchy richness.
Hemp seeds — nutty protein boost.
Unsweetened flaked coconut — light, crisp texture.
Dollop of almond butter — extra creaminess and visual appeal.

Tips for Success

Stir while chilling: If possible, open the jar and stir once or twice during the first hour of chilling to break up clumps and encourage a smoother gel.

Use ripe bananas: Ripe bananas give maximum natural sweetness and soft texture—overripe fruit works especially well if you prefer less added maple syrup.

Portion for the week: Divide the pudding into individual jars after it sets for grab-and-go breakfasts; they’ll keep well in the fridge.

Keep toppings separate: Store crunchy toppings like walnuts and flaked coconut separately until serving to preserve texture.

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Frequently Asked Questions

Yes—any unsweetened plant milk (oat, soy, cashew) will work. Choose unsweetened to control sweetness; thicker milks like oat will give a creamier result.

Stored in a sealed container, the pudding will keep for up to 4 days in the refrigerator. Add fresh sliced banana just before serving to avoid browning.

Yes—omit it or replace it with another nut or seed butter (peanut, cashew, or sunflower seed butter) for similar creaminess and flavor.

Ready to Make Ahead

This banana chia pudding is a simple, make-ahead breakfast that delivers a creamy, lightly textured bite and plenty of topping options to keep mornings interesting.

Prep it tonight, chill for at least 4 hours, and enjoy quick breakfasts or snacks all week.

Equipment

Blender
large jar
mixing bowl

Ingredients

2.5 cups unsweetened almond milk
2 tablespoons pure maple syrup to taste
2 tablespoons unsweetened almond butter
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch sea salt
2/3 cup chia seeds
2 large ripe bananas peeled and mashed
1 large ripe banana sliced
almond butter
flaked coconut
hemp seeds
walnuts chopped

Instructions

Combine unsweetened almond milk, pure maple syrup, unsweetened almond butter, pure vanilla extract, ground cinnamon, ground nutmeg, and sea salt in a blender and blend until smooth. Pour the mixture into a large jar, add the chia seeds, seal the jar, and shake well. Refrigerate the jar for at least 4 hours or preferably overnight, stirring a few times during chilling for the best pudding texture.
Stir the mashed bananas into the chilled chia pudding (transfer to a mixing bowl if your jar is too small) and taste; add more pure maple syrup and/or ground cinnamon to adjust sweetness and spice.
Top the pudding with sliced bananas, chopped walnuts, hemp seeds, and unsweetened flaked coconut.

Notes

Chill the pudding at least 4 hours or overnight; stirring occasionally while it sets yields a smoother, less clumpy texture. If your jar is too small, transfer the pudding to a mixing bowl to fold in the mashed bananas and adjust sweetness with additional pure maple syrup or cinnamon.