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Banana Chia Pudding

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Last Updated on July 24, 2020

Paleo Banana Chia Pudding Recipe

You know what’s the best? Healthy treats. I’m not talking about healthier versions of treats, but actually food that is indulgent and healthy. Yes, they do exist. This chia pudding is one such example.

Banana Chia Pudding {by Our Paleo Life}

 Wholesome Ingredients List

  • Not an added sweetener in sight, just the sweetness from the ripe bananas
  • Healthy fats from the coconut milk that also make this pudding super creamy
  • Chia seeds that add bulk but are also great for fiber, omega-3 fats, and assist detox
  • Cinnamon which tastes fantastic but also has many health benefits

You know what’s the best? Healthy treats. I’m not talking about healthier versions of treats, but actually food that is indulgent and healthy. Yes, they do exist. This chia pudding is one such example.

There’s one trick to this recipe, though. The bananas. They have to be just right. If they’re not ripe enough, you’ll taste the “green-ness” of them. If they’re overly ripe, you’ll get that weirdly-sweet-alcohol flavor. The bananas are what give this pudding all it’s flavor and sweetness, so you have to make sure you’re using perfectly ripe bananas to get the right taste.

Delicious Whole30 Breakfast Option

If you’re on a Whole30 and need that super great taste, this banana cream chia pudding recipe is perfect. All of these whole ingredients, in a perfect combination really work well if you’re dieting. You get that sweet and creamy fix with chia seeds, bananas, full fat coconut milk and cinnamon. It’s so simple. I really hope you love this banana chia pudding coconut milk recipe (perfect on a Whole30).

Banana Chia Pudding {by Our Paleo Life}
Banana Chia Pudding {by Our Paleo Life}

Banana Chia Pudding

Yield: 6 1/2 cup servings
Prep Time: 35 minutes
Total Time: 35 minutes

This is not your conventional, thick, dairy-filled pudding, nope. This one uses no sweeteners, just pure banana goodness, thickened with beneficial chia seeds.

Ingredients

  • 1 cup Water
  • 2-1/2 Tbsp Chia Seeds
  • 2 Ripe Bananas
  • 1 cup Full-Fat Coconut Milk
  • 1/2 tsp Ground Cinnamon
  • Pinch Salt

Instructions

Chia Gel

  1. Combine the chia seeds and water in a pint jar with a tight fitting lid. Shake to get all the chia seeds mixed in with the water and to break up any lumps. Set aside for 30 minutes, shaking occasionally to break up any lumps.

Banana Pudding

  1. In the bowl of a food processor or in a blender, combine bananas and coconut milk and pulse until smooth. Pour banana mixture into a quart sized bowl (make sure to use a silicone spatula to scrape out everything) and mix in the cinnamon, salt, and chia gel.
  2. Store refrigerated and serve cold.
Nutrition Information
Yield 6 Serving Size 1 cup
Amount Per Serving Calories 134Total Fat 9gSaturated Fat 7gUnsaturated Fat 0gSodium 8mgCarbohydrates 12gFiber 2gSugar 4gProtein 2g

Nutrition is calculated by a third party and may not be 100% accurate


If you don’t have full fat coconut milk and try to use almond milk it might not be exactly right (not as thick). If you try this as a banana chia pudding almond milk recipe let us know in the comments how it turns out. And I’d love to hear if you attempt a whole30 chocolate chia pudding version. That too, let me know how it tastes and what you used! This banana chia pudding breakfast is a great addition to your morning routine.

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Heather McGrath

Wednesday 10th of April 2019

I also added 3 scoops of unflavoured collagen peptides.

Heather McGrath

Tuesday 9th of April 2019

I made this last night as a dessert, but also have prepped it for my breakfasts for the week. I ran out of coconut milk so substituted with 1/2 cup coconut culture and 1/2 cup coconut kefir. Turned out great! ?

taty

Tuesday 5th of February 2019

the nutrition info is based on how what serving size?

taty

Tuesday 5th of February 2019

sorry TYPO*

the nutrition information is based on what serving size?* 1 cup?

Michelle

Sunday 13th of January 2019

So delicious. Instead of water I used unsweetened almond milk and I also used a whole can of organic coconut milk. I may try a little Unsweeten cocoa next time also. Yummm

Colleen

Tuesday 8th of January 2019

How long can it keep in the refrigerator? Also, just made it for the first time and it’s a bit runnier than I would have thought for a pudding. Does it thicken after going in the fridge? TIA!

Kendra Benson

Tuesday 8th of January 2019

It should probably be eaten within a week, at the most. If it's still too thin after refrigeration, gel up a little bit more chia seeds and add them until you get the consistency you'd like.

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