Banana Chia Pudding
By Gary A. Barren · US & Metric Measurements · Ready in 5 min
This chilled breakfast pudding combines naturally sweet mashed banana with tender, hydrated chia seeds in a light almond milk base. Gentle hints of vanilla and cinnamon enhance the flavor without adding refined sugars or heavy dairy. It sets into a creamy, spoonable texture that is easy on sensitive stomachs.
Ingredients (5)
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Helpful tools for making Banana Chia Pudding:
- → Non-Stick Ceramic Skillet (Cook with Zero Oil)
- → Glass Olive Oil Mister Sprayer
- → Stainless Steel Vegetable Steamer Basket
- → Digital Kitchen Food Scale (Grams & Oz)
- → Glass Meal Prep Containers (Portion Control)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Whisk the mixture thoroughly a second time after 5 minutes of resting to prevent chia seeds from sinking to the bottom and clumping.
- ✓Use a ripe banana with brown spots for natural sweetness without needing extra liquid sweeteners.
- ✓Mash the banana thoroughly with a fork until mostly smooth before stirring in the liquids for an even pudding consistency.
🧊 Storage, Freezing & Safe Reheating
Store tightly sealed in a glass jar or airtight container in the refrigerator for up to 3 days. Freezing is not recommended as it alters the texture of hydrated chia seeds and thawed bananas.
Frequently Asked Questions
Can I use a different plant milk instead of almond milk?
Yes, unsweetened oat milk, soy milk, or light coconut milk work well in equal amounts, though oat milk will slightly increase total carbohydrate content.
Why is my chia pudding still runny after chilling?
Chia seeds need sufficient time and proper seed-to-liquid ratios to swell; allow at least 2 hours or overnight, and ensure you use fresh chia seeds that have not lost their gelling ability.
📖 More Recipes from No Gallbladder Diet Cookbook
Adapted from No Gallbladder Diet Cookbook by Gary A. Barren. Explore all 120 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Gary A. Barren
Adapted from No Gallbladder Diet Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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