Start your day with this creamy, nutrient-packed Banana Nut Chia Pudding, a wholesome breakfast that’s as satisfying as it is easy to make.
Loaded with fiber, plant-based protein, and healthy fats from chia seeds and pecans, this pudding supports digestion, keeps you full longer, and fits perfectly into a quick, make-ahead meal routine or guilt-free snack.
Banana Nut Chia Pudding
Equipment
- 1 blender or high-speed blender (for banana mixture)
- 1 large mixing bowl or storage container (for chia pudding)
- 1 whisk (for combining chia seeds and banana mixture)
- 1 mini food processor (for pecan-date crumble)
- Measuring Cups and Spoons
Ingredients
Chia Pudding Base:
- 1 medium banana
- ¾ cup unsweetened plant-based milk soy, almond, or oat
- ⅓ cup unsweetened plant-based yogurt
- 2 tablespoons maple syrup
- 2 tablespoons raw pecans
- 1 teaspoon vanilla extract or paste
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- Pinch of kosher salt
- ⅓ cup chia seeds
Pecan-Date Crumble:
- 2 soft Medjool dates pitted
- ⅓ cup raw pecans
- ½ teaspoon ground cinnamon
- Pinch of kosher salt
Optional Toppings:
- Extra banana slices
- Coconut flakes
Instructions
- Prepare the Banana Base: Start by peeling a ripe banana and placing it into your blender or high-speed blender. Add the unsweetened plant-based milk, plant-based yogurt, maple syrup, raw pecans, vanilla extract, ground cinnamon, ground cardamom, and a pinch of kosher salt. Blend all the ingredients on high speed until the mixture is completely smooth, creamy, and lump-free. Stop occasionally to scrape down the sides with a spatula to ensure even blending. This creates the flavorful, nutrient-dense base for your chia pudding.
- Combine Chia Seeds and Banana Mixture: Transfer 1/3 cup of chia seeds into a large mixing bowl or storage container. Slowly pour the blended banana mixture over the chia seeds. Using a whisk, stir thoroughly so that every chia seed is coated and evenly distributed. Let the mixture rest for about 5 minutes. After resting, whisk once more to break up any small clumps and ensure the pudding has a smooth, uniform texture.
- Refrigerate the Chia Pudding: Cover the bowl or storage container with a lid or plastic wrap. Place it in the refrigerator for at least one hour to allow the chia seeds to absorb the liquid fully. The pudding will thicken as it chills, creating a creamy and satisfying consistency that’s ready to eat. For best results, you can even refrigerate overnight if prepping ahead.
- Make the Pecan-Date Crumble: While the pudding chills, prepare the crunchy topping. In a mini food processor, combine 2 pitted Medjool dates, 1/3 cup raw pecans, 1/2 teaspoon ground cinnamon, and a pinch of salt. Pulse the mixture in short bursts until it forms a crumbly texture. Be careful not to over-process, or it will turn into a sticky paste. The goal is a texture that’s lightly chunky and nutty, perfect for layering on top of the pudding.
- Layer the Pudding and Crumble: When the chia pudding is set, it’s time to assemble. Take a small serving cup or bowl, and start with a spoonful of the pecan-date crumble at the bottom. Next, add a generous layer of the banana chia pudding. Repeat the process by adding another spoonful of crumble on top. This layering creates a pleasing contrast of creamy pudding and crunchy topping in every bite.
- Add Optional Toppings: For extra flavor and presentation, garnish the pudding with additional banana slices, a sprinkle of coconut flakes, or even a few extra pecans. These finishing touches enhance both texture and visual appeal, making the pudding more enticing for breakfast or snack time.
- Serve and Enjoy: Your Banana Nut Chia Pudding is now ready to enjoy! Serve it immediately for a fresh, chilled breakfast or snack. Alternatively, keep it stored in the refrigerator for up to 3-4 days, making it an excellent option for meal prep. Give it a quick stir before serving if it has been sitting, as the chia seeds may settle slightly.
Notes
- Always whisk the chia pudding after the initial 5-minute rest. This simple step prevents clumping and ensures a smooth, creamy texture.
- Use ripe bananas for natural sweetness and a soft, creamy base; underripe bananas may result in a slightly grainy texture.
- When blending the nut crumble, pulse gently to maintain a crumbly texture. Over-blending will create a paste-like consistency that reduces the satisfying crunch.
- If adding protein powder, increase the plant-based milk by 1/4 to 1/2 cup to achieve the right consistency, as protein powder can thicken the mixture.
- Stay hydrated! Chia seeds are high in fiber, and drinking enough water helps your digestive system adjust smoothly to a fiber-rich diet.
Chef’s Secrets: Insider Tips For Perfect Pudding
Creating the perfect chia pudding is all about timing and texture.
The secret lies in the initial blend of banana, milk, and yogurt—ensuring it’s completely smooth before combining with chia seeds.
Using a mini food processor for the pecan-date crumble gives you a crunchy topping without turning it into a paste.
Don’t skip the double whisking after the first five minutes; this prevents clumps and keeps the pudding light and creamy.
Finally, feel free to experiment with spices like nutmeg or ginger to add a seasonal twist while maintaining the base flavor.
Serving Suggestions: Delicious Ways To Enjoy
This pudding is versatile and can be enjoyed for breakfast, as a snack, or even a light dessert.
Serve it layered with pecan-date crumble in a small glass for an elegant presentation.
Add fresh fruit such as blueberries, strawberries, or kiwi for extra vitamins and visual appeal.
Coconut flakes or cacao nibs sprinkled on top can introduce additional texture and flavor.
For a make-ahead brunch, prepare multiple jars in advance, keeping them refrigerated until ready to serve, making mornings effortless yet satisfying.
Storage Tips: Keep Pudding Fresh Longer
Store the chia pudding in an airtight container in the refrigerator for up to 3-4 days.
The pudding may thicken over time; simply stir before serving to restore a creamy consistency.
The pecan-date crumble can be prepared separately and added just before serving to maintain its crunch.
For portion control or on-the-go meals, divide the pudding into individual jars or cups.
Avoid freezing the pudding, as chia seeds may release excess liquid and change texture once thawed.
Frequently Asked Questions
1. Can I use other types of milk?
Yes! Almond, oat, cashew, or rice milk all work well. Choose unsweetened varieties to control sweetness, and adjust thickness if needed by adding a little more or less milk.
2. How can I make it higher in protein?
You can blend in a scoop of your favorite plant-based protein powder. Make sure to add extra milk (1/4–1/2 cup) to maintain a smooth consistency.
3. Can I prepare this pudding in advance?
Absolutely. Prepare the chia pudding and crumble separately, then layer just before serving. It’s ideal for meal prep and can be refrigerated for 3-4 days.
4. What if my pudding is too thick or thin?
If too thick, add a splash of plant-based milk and stir until desired consistency is reached. If too thin, let it sit longer in the fridge to allow chia seeds to absorb more liquid.
5. Can I substitute other nuts or sweeteners?
Yes! Walnuts, almonds, or cashews can replace pecans in the crumble. Maple syrup can be swapped for agave, coconut syrup, or a mild date syrup depending on your taste preference.
