Banana Split Chia Seed Pudding
This banana split chia seed pudding is healthy, vegan and full of plant-based nutrition. Enjoy this sweet treat for an easy breakfast, snack on-the-go or healthy dessert.
How to Make this Recipe
Making this chia pudding couldn’t be easier. All you need to do is mix up the chia pudding ingredients, set in the fridge until thickened then add the banana split toppings and enjoy.
Step 1. Mix the Chia Seed Pudding
To make chia seed pudding, you’ll need:
- a glass jar, bowl or container of choice
- plant-based milk of choice
- chia seeds
- optional sweetener of choice such as maple syrup, honey, agave or stevia for sugar-free chia seed pudding
- optional vanilla extra for vanilla flavouring
Chia Seed to Liquid Ratio
I use 2 tbsp of chia seeds for every 1/3 cup liquid, which is what you’ll need to make one serving of this recipe. To make a large batch of chia pudding to enjoy all week, you can easily double, triple or quadruple the recipe.
- One serving – 2 tbsp chia seeds + 1/3 cup milk
- Two servings – 1/4 cup chia seeds + 2/3 cup milk
- Three servings – 1/3 cup chia seeds + 1 cup milk
- Four servings – 1/2 cup chia seeds + 1 1/3 cups milk
What Sweetener to Use
I like liquid sweeteners best for chia pudding because they mix easily without clumping. Maple syrup is a great choice however I often use just a few drops of liquid stevia for a sugar-free option. You can also leave it unsweetened as we’ll be adding sweet toppings like fresh fruit.
Step 2. Place in the Fridge Overnight
After you mix it up, let it sit for at least an hour but preferably overnight. The longer the pudding sits, the thicker and creamier it will be.
Step 3. Add Toppings
Once the chia pudding is nice and thick, you can add any toppings you like! This recipe is inspired by a classic banana split but any toppings work. For the recipe, I used:
- coconut yogurt
- melted dairy-free chocolate chips
Here are some more topping ideas:
- peanut butter
- crushed peanuts
- chopped walnuts or almonds
- coconut whipped cream
- toasted coconut
- chia seed jam
This isn’t so much as recipe as it is an inspiration to have fun and make it your own! Eat it for breakfast, dessert or a snack!
You can double, triple or quadruple the chia seed pudding portion to enjoy banana splits for breakfast all week. The chia pudding (without the toppings) will keep in the fridge for up to 4 days. Scoop some out and assemble the banana split toppings as needed.
More Chia Pudding Recipes
Loving this chia seed pudding recipe? You might like these too:
- Coconut Yogurt Chia Pudding
- Coconut Chia Pudding Bowls
- Blueberry Banana Chia Oats
- Sweet and Salty Chia Seed Pudding
- Sweet Potato Chia Seed Pudding
Need more banana split in your life? Try my healthy vegan banana split recipe!Print
Vanilla Chia Seed Pudding
- 2 tbsp chia seeds
- 1/3 cup almond milk or other plant-based milk of choice
- sweetener of choice (or leave unsweetened): 2 tsp maple syrup, agave, honey or stevia for sugar-free chia pudding
- optional: 1 tsp pure vanilla extract
Banana Split Toppings
- 1/2 a sliced banana
- 1/4 cup pineapple tidbits
- 3–4 sliced strawberries
- 2 tbsp chopped pecans
- dollop of dairy-free yogurt
- cacao nibs, chocolate dark chocolate or dairy-free chocolate chips, melted if desired
- Add the ingredients for the chia seed pudding to a small container and mix vigorously, ensuring it’s well mixed and there are no clumps. I recommend adding the almond milk first, then stirring in the chia seeds.
- Place in the fridge for a few hours up to overnight.
- Add your toppings and dig in!
Keywords: chia seed pudding, chia pudding, healthy, gluten-free, sugar-free, kid-friendly
This recipe was originally posted June 5, 2013. It was updated with new photos and text September 2019.