Banana Chia Seed Pudding

A heartwarming and nutritious pudding made from ripe bananas, creamy coconut milk, and crunchy chia seeds, perfect for breakfast or a snack.

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Prep Time 10

Total Time 2 10

Servings: 4 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 170

Main Ingredients

1/3 cup chia seeds High-quality, organic chia seeds for the best results.
1.25 cups full-fat canned coconut milk Rich and indulgent; can substitute with almond or oat milk.
3 tbsp maple syrup Natural sweetener; can adjust based on banana ripeness.
1 tsp vanilla essence Quality extract enhances flavor.
1 medium mashed banana Use ripe bananas for natural sweetness.
1/2 tsp cinnamon Adds warmth and flavor.
1/8 tsp ground nutmeg Adds an aromatic layer.

Preparation

Peel and mash the banana in a bowl until completely smooth with no lumps.
Add the chia seeds, coconut milk, maple syrup, vanilla essence, cinnamon, and nutmeg to the mashed banana. Whisk everything together thoroughly.
Allow the pudding mixture to sit at room temperature for 5-10 minutes.
Give it a good stir to redistribute any settled chia seeds and break up any clumps.

Chilling

Transfer the pudding to a container or serving bowl and refrigerate for at least 2 hours or overnight.

Serving

Remove the pudding from the fridge and give it one final gentle stir before serving.
Top with granola, fresh fruit, coconut flakes, nuts, or a drizzle of almond butter.

Store leftovers in an airtight container in the fridge for up to 5 days. This pudding gets better over time as the flavors meld.