Creamy banana chia pudding with coconut milk, vanilla, and cinnamon is a delicious vegan breakfast recipe! Make it in advance to sit in the refrigerator overnight so that you can have a healthy option to grab on the go. With only 5 ingredients, it’s so easy to make.
I often hear from readers that it’s difficult to eat healthy plant-based breakfasts. I totally get that. So many breakfast options include processed meats or sugar-laden cereals. It can definitely be challenging to find something nutritious that’s also loaded with plant foods, easy to make, and convenient for busy schedules.
Well, I have an option that checks all of those boxes. This banana chia seed pudding! It’s seriously SO easy to put together. You just mix the 5 ingredients (yes, only 5) and divide it all up into jars. Seal, put in the fridge, and you’re done! Breakfast (or a snack or dessert) is ready.
Besides being ridiculously simple, this recipe is very filling. You’ll feel satiated for hours after eating it. If you’re on a chia seed kick after trying this pudding, be sure to check out the Vegan Pumpkin Chia Seed Pudding while you’re here.
- Chia seeds: You can use black or white chia seeds for this recipe.
- Coconut milk: Use an unsweetened variety. Substitute unsweetened almond, soy, or cashew milk if desired. Cow’s milk also works.
- Bananas: The riper the bananas, the sweeter banana chia pudding will be.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Cinnamon: Ground cinnamon adds good flavor. Substitute half with ground ginger if desired.
The full recipe card is at the bottom of the post. Scroll down to see ingredient quantities and the full instructions.
Mash the bananas in a large bowl. Add the rest of the ingredients, stir well, and let sit for at least 5 minutes. Stir again.
Divide the pudding into 4 servings, approximately 1 cup each. I like to use glass jars for chia pudding. Seal tightly. Put in the fridge for at least 30 minutes and preferably up to 2 hours before enjoying.
Banana chia pudding is delicious on its own, but you can add toppings if desired to boost flavor and nutrition. Here are some ideas:
- Shaved chocolate or chocolate chips
- Sliced banana or other fruit, such as mango or pineapple
- Flaked or shredded coconut
- Chopped nuts
- Nut butters
- Granola (like my Almond Granola)
- To make the pudding sweeter, mix in a tablespoon of maple syrup or honey before dividing it into jars
Keep banana chia pudding in sealed jars or containers in the refrigerator. It should last for about 5 days. Freezing chia pudding doesn’t work well, so I don’t recommend trying it.
More Banana Recipes
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Banana Chia Pudding
- Mash the bananas in a large mixing bowl. Add the rest of the ingredients and stir well.
- Let the mixture rest for at least 5 minutes so that the chia seeds plump up and everything thickens.
- After it rests, give the mixture a good stir. Divide it into 4 servings, approximately 1 cup each, in individual jars or containers. Seal tightly.
- Store in the refrigerator for at least 30 minutes and preferably up to 2 hours or overnight before enjoying.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- I like to use unsweetened coconut milk that you buy in cans. Most cans are 13.5 ounces, so slightly less than 2 cups. I have made it with just 1 can of coconut milk and it still turned out fine. If you have 2 cups, that’s great, but know that you can make it with a little less milk.
- Store in the fridge in sealed jars or containers for up to 5 days.
- Possible toppings include banana slices or other fruit, granola, nut butter, or shaved chocolate. Nuts and nut butter would add some additional protein.
Enjoy this breakfast! – Lizzie