Banana Chia Pudding

Try making this BANANA CHIA PUDDING. It’s easy, vegan, clean, tasty, high in protein and fiber. The best part, NO cooking whatsoever.


  • 1 ripe banana mashed
  • 3 tbsp white chia seeds
  • 1/4 tsp vanilla extract
  • 1/8 tsp cinnamon
  • 3/4 cup plain almond milk

Place in the refrigerator overnight or for at least 5-6 hours, to allow the chia seeds to absorb the liquid and thicken. If placed in an air-tight container, this pudding will last in the fridge a good 4-5 days. Perfect on the go breakfast!


Dr. Sean

Sean Hashmi, MD, MS, FASN is a practicing Nephrologist and Obesity Medicine Specialist in Southern California. He is founding director of, a non-profit, non-commercial site focused on evidence based nutrition, health, and wellness. Dr. Hashmi graduated from the University of California, San Diego Medical School. He completed his residency in Internal Medicine at UCLA-Olive View Medical Center followed by a fellowship in Nephrology at the University of California, Los Angeles.

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