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!


Sean Hashmi, MD, MS, FASN

Sean Hashmi, MD, MS, FASN is a practicing Nephrologist and Obesity Medicine Specialist in Southern California. He is founding director of, a non-profit 501c(3), 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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