How to make Banana Chia Pudding

Have you tried chia pudding? I add chia seeds to my porridge but had never tried chia pudding. Until a couple of weeks ago I tried one at an office “breakfast” and it got me hooked.

I Googled chia pudding recipes and found quite a few out there. Some come with chocolate … not my kind-of thing, especially first thing in the morning.

Chia seeds are the edible seeds of a plant in the mint family, native to central, south western America and Mexico. These tiny black seeds formed an integral part of the Mayan and the Aztec diet. In fact, the word “chia” means “strength” in Mayan.

Most seeds are high in protein and fibre. Two tablespoons of chia seeds (approx 28 grams) provide you with 11 grams of fibre and 4 grams of protein. Not to mention their high content of calcium, manganese, magnesium and phosphorus which give you healthy bones. No surprise they’re dubbed as a super food!

Foods high in fibre are known to help you lose weight when eaten as part of a calorie-controlled diet. The high fibre content in food prolongs satiety and stops you from nibbling. A high-fibre diet may also lower hypertension and protect you against heart disease.

Banana Chia Pudding
Prep Time
5 mins

This vegan chia pudding is quick and easy to make. You can prepare a few jars and keep them in the fridge for a healthy breakfast (or snack) on the go.

Course: Breakfast, Snack
Cuisine: Plant-based, vegan
Servings: 2 persons
Author: Colette Cumbo
  • 1 banana ripe
  • 1 1/3 cup almond milk unsweetened
  • 4 tbsp chia seeds
  • 3 Medjool dates chopped
  • 2 tbsp Walnuts chopped
  1. In a small bowl mash the banana and add the chia seeds. 

  2. Add the almond milk and mix well. Transfer the mixture into two 250ml mason jars and stir again.

  3. Leave the mixture to set for 30 minutes, then give it a good stir. Repeat after a further 30 minutes. (This is a very important step because if left to set without stirring the chia seeds will settle in the bottom of the jar and will not soak up all the liquid. As a result your pudding will be soupy).

  4. After stirring twice, leave the puddings to set in the fridge for 6-8 hours or overnight. Top with chopped dates and walnuts before serving.

Recipe Notes

Different toppings may include fresh or thawed frozen berries or chopped fresh fruit such as mango and kiwi.

My thanks go to:

The Simple Veganista – for recipe inspiration

Published by

Colette Cumbo

Welcome to my little corner on the world wide web from where I share my cooking experiences with you. My home country is Malta – a tiny island in the middle of the Mediterranean. In 2016 I created this space as part of a web writing course assignment. But, in no time, it evolved into a little place from where I share with you nutrition tips as well as recipes for you to try out and enjoy. Read more…

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.