Strawberry Banana Chia Pudding

Strawberry Banana Chia Pudding is a plant-forward, make-ahead breakfast with no butter, dairy cream, cheese, meat, eggs, or added oil. Hydrated chia creates the creamy texture, and ripe banana adds natural sweetness.

Strawberry Banana Chia Pudding — Recipe at a glance

• Prep: 10 minutes
• Chill: 4 hours (or overnight)
• Total time: 4 hours 10 minutes
• Yield: 2 servings

Ingredients

½×1×2×3×4×5×6×7×8×9×10×

ⓘ Original recipe (1×) yields 4 servings

• 6 tablespoons chia seeds
• 2 cups unsweetened soy or oat milk (see substitutions)
• 1 ripe banana, mashed (about 1/2 cup)
• 1 cup strawberries, hulled and divided (about 8–10 medium)
• 1/2 teaspoon vanilla extract
• Pinch of cinnamon

Heart-health recipe tip

This is a 5-of-5-heart recipe by The Nutrient heart-rating rules because it is fully plant-based and uses no cooking oil. Banana naturally sweetens and thickens the pudding, therefore eliminating the need for dairy cream, butter, or large amounts of syrup.

Instructions

1. Mash the banana in a bowl until smooth. Finely chop half of the strawberries and slice the rest for topping.
2. Whisk together the mashed banana, plant milk, vanilla, and cinnamon until combined.
3. Whisk in the chia seeds. Let the mixture rest for 5 minutes, then whisk again to prevent clumps.
4. Fold in the chopped strawberries, cover, and refrigerate for at least 4 hours or overnight.
5. Stir before serving. Divide into two bowls or jars and top with the reserved strawberry slices.

Why this recipe works

Banana creates body and sweetness. Strawberries add bright, fresh flavor. Chia seeds absorb liquid and form a gel that turns the mix into a spoonable pudding. Additionally, using mashed banana avoids refined sugar while keeping texture smooth.

Variations and substitutions

• Use raspberries instead of strawberries for a tangy twist.
• Blend the banana and plant milk first for an ultra-smooth pudding.
• Add 1 tablespoon unsweetened cocoa for a chocolate-strawberry version.
• If you prefer different plant milk, try almond or pea milk. For more protein, soy milk is best.
• For a no-sugar version, use extra banana and unsweetened milk only.

Save Time

• Prepare the make-ahead components earlier and refrigerate them until cooking or serving.

Storage

Refrigerate in a covered container for up to 4 days. Stir before serving. If the pudding thickens more than you like, loosen it with a splash of plant milk. Do not leave prepared chia pudding at room temperature for extended periods.

Nutrition Facts

Estimated nutrition per serving

Estimated per serving: Approximately 255 calories, 9 g protein, 39 g carbohydrate, 14 g fiber, 10 g fat, and 90 mg sodium. Values vary by plant milk brand and substitutions. Chia seeds provide soluble fiber and plant-based omega-3 ALA, while plant milk contributes calcium and protein depending on type, therefore making this a balanced plant-forward breakfast.

More chia recipes

• Blueberry Lemon Chia Pudding
• Apple Cinnamon Overnight Chia Pudding
• Chocolate Raspberry Chia Pudding
• Mango Lime Chia Pudding

Explore the heart-conscious breakfast series

• Oatmeal and Heart Health
• Farina and Heart Health
• Grits and Heart Health
• Chia and Heart Health
• 10 Things That Make a Breakfast Heart-Healthy

For more plant-forward recipes and practical tips, visit The Nutrient.

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