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Banana Bread Chia Pudding

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My banana bread chia pudding lets you enjoy all the tasty flavors of banana bread without turning on the oven or pulling out a blender! The thick, scoopable chia pudding base is made with ripe banana, maple syrup, and cinnamon, then topped with a sweet oat crumble that adds just the right amount of texture.

A glass jar filled with banana chia pudding, granola, and banana slices sits on a tiled surface next to a metal spoon.

A Note From Kristen

If you’re looking for an easy way to work more chia seeds into your routine, this recipe has been on repeat in my kitchen lately. It truly does taste like banana bread, with ripe banana, cinnamon, maple syrup, and a crunchy oat crumble on top. I love prepping a few jars ahead for busy mornings or afternoon snacks, and even kids tend to love this one. I hope you love it too!
~Kristen

A glass jar filled with granola, oats, and banana chia pudding sits on a patterned tile surface next to a spoon.

Ingredient Notes

A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.

  • Chia Seeds: The key ingredient to achieving a thick banana chia pudding. However, if you want a smoother blend, you can try using ground chia instead. I like to use black chia seeds, but white can be used instead if you prefer.
  • Milk of Choice: Makes the pudding very creamy. I like to use oat milk for this, but you can use dairy milk, non-dairy milk, or plant-based milk like almond milk or soy milk. 
  • Rolled Oats: Helps make the delicious crunchy topping! Use certified gluten-free oats if necessary. Quick oats can be used in a pinch!
A hand holding a spoon over a glass jar filled with sliced bananas, oatmeal, nut butter, and creamy banana chia pudding on a mosaic-tiled surface.

How to Make Banana Chia Seed Pudding

01

MASH AND COMBINE

Mash the banana in a small bowl until mostly smooth, leaving a few small chunks. Stir in the milk, maple syrup, vanilla, cinnamon, and salt until combined.

A bowl with mashed banana, milk, and a heap of ground cinnamon—perfect for making banana chia pudding—rests on a tiled surface with a spoon inside.

02

MIX IN CHIA SEEDS

Add the chia seeds and stir well for about 30 seconds to help prevent clumping.

A bowl of banana chia pudding with a spoon resting inside, placed on a tiled surface.

03

LET SIT AND STIR

Let the mixture sit for 5 minutes, then stir again to evenly distribute the chia seeds.

A glass jar filled with a speckled, creamy banana chia pudding smoothie sits on a patterned tile surface, casting a shadow to the left.

04

POUR AND CHILL

Pour into a jar, leaving a little room at the top. Cover and refrigerate overnight, or until thick and scoopable.

A glass jar with a metal clip and orange seal contains banana chia pudding, placed on a patterned tile surface with a shadow to the left.

05

CREATE CRUMBLE

For the crumble, combine the oats, maple syrup, melted butter or oil, cinnamon, and salt in a small skillet over medium heat. Cook for about 5 minutes, stirring often, until lightly golden and fragrant. Let cool.

A close-up of oats and a wooden spatula in a lightly used frying pan on a tiled surface, evoking the cozy preparation of banana chia pudding, with light casting gentle shadows across the scene.

06

COMBINE

When ready to serve, spoon the crumble over the top of the chia pudding.

A glass jar filled with overnight oats and banana chia pudding, topped with granola, sits on a tile-patterned surface.

07

TOP AND SERVE

Finish with banana slices and a drizzle of maple syrup, if desired. Enjoy!

A glass jar filled with banana chia pudding, topped with sliced bananas and granola, with a spoon inside, sits on a mosaic tile surface.

Banana Chia Pudding Serving Ideas

  • Sprinkle with chopped walnuts, pecans, or a few chocolate chips for extra texture.
  • Add fresh berries or sliced strawberries for a brighter, fruitier twist.
  • Serve alongside avocado toast or a pineapple smoothie for a more filling breakfast.
  • Pair with yogurt for extra creaminess and protein.
  • Enjoy with coffee, chai, or your favorite latte.
A jar filled with banana chia pudding, topped with granola and banana slices, sits on a mosaic-tiled surface next to a metal spoon.

Chia Pudding Tips

  • The riper the banana, the sweeter and more flavorful the pudding will taste.
  • Be sure to stir the chia pudding twice before chilling to help prevent clumping.
  • Add the crumble just before serving to keep it crisp and crunchy.
A glass jar filled with banana chia pudding, oatmeal, and granola sits on a patterned surface with a spoon inside.

More Delicious Banana Recipes to Try

A glass jar filled with banana chia pudding, granola, and banana slices sits on a tiled surface next to a metal spoon.

Banana Bread Chia Pudding with Crumble

Author: Kristen Wood
568kcal
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Prep 5 minutes
Cook 5 minutes
Chill Time 8 hours
Total 8 hours 10 minutes
This banana bread chia pudding tastes just like banana bread in a jar! Made with ripe banana, maple syrup, cinnamon, and a crunchy oat crumble, it’s an easy make-ahead breakfast or snack with plenty of delicious banana bread flavor.
Servings 1 serving
Course Breakfast, Dessert, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
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Ingredients

Chia Pudding Ingredients
  • 1/2 cup mashed ripe banana about 1 banana
  • 1 cup milk of choice I like to use oat milk
  • 2 teaspoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Pinch salt
  • 4 tablespoons chia seeds
Banana Bread Crumble
  • 1/4 cup rolled oats use gluten-free certified if necessary
  • 2 teaspoons maple syrup
  • 2 teaspoons coconut oil
  • Pinch cinnamon
  • Pinch salt
Topping
  • 5 to 6 banana slices
  • Drizzle of maple syrup

Method

  1. In a small bowl, mash the banana until mostly smooth, leaving a few soft chunks for texture.
  2. Stir in the milk, maple syrup, vanilla, cinnamon, and salt until well combined.
  3. Add the chia seeds and mix thoroughly for about 30 seconds to prevent clumping.
  4. Let the mixture sit for 5 minutes, then stir once again to evenly distribute the seeds.
  5. Pour into a jar, leaving a little space at the top.
  6. Cover and refrigerate overnight, or until thickened and scoopable.
  7. For the crumble, mix the oats, maple syrup, melted butter or oil, cinnamon, and salt in a small pan over medium heat. Cook for 5 minutes, stirring, until lightly golden and fragrant. Let cool.
  8. When ready to serve, add a layer of crumble on top of the chia pudding.
  9. Finish with banana slices and a light drizzle of maple syrup. Enjoy!

Notes

Storage
Keep the banana chia pudding in a mason jar or airtight container with a lid and refrigerate for 4-5 days. 

Nutrition

Serving1chia puddingCalories568kcalCarbohydrates72gProtein13gFat27gSaturated Fat9gPolyunsaturated Fat14gMonounsaturated Fat4gTrans Fat0.1gSodium338mgPotassium610mgFiber22gSugar27gVitamin A77IUVitamin C7mgCalcium658mgIron5mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

Have You Tried This Recipe?

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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