I’ve been getting a lot of requests for easy, healthy breakfasts lately so it felt like the perfect time to post this meal prep chia pudding recipe. It really checks all the boxes.
I’ve made a version of this chia pudding for years, it’s incredibly versatile and never lets me down. Sometimes I add oats, sometimes I add cocoa powder to make a chocolate version, and I switch up the toppings based on the season and what I have on hand. I have a coconut mango version I enjoy in the summertime that gives you serious tropical vibes, stay tuned for that!
Okay, back to the subject at hand.
Chia pudding is a protein and fiber packed breakfast that will leave you happy and satisfied. It is quick to throw together and takes just a handful of ingredients to make. This is a method that you’ll be happy you’ve learned, if you haven’t tried this gem already.
How To Make Meal Prep Banana Chia Pudding
Step 1. Combine milk, chia seeds, salt, and sweetener in a large container and stir. Let sit for 10 minutes.
Step 2. At this point the chia seeds will have just started to gel, so give it another stir to break up any clumps. This will ensure an even consistency in the finished pudding.
Step 3. Add mashed banana and stir again.
Step 4. Refrigerate for at least 2 hours to let the chia seeds do their magic.
Step 4. Portion into containers, if desired, and store. You can also serve right away with the suggested toppings.
What Else Can I Use?
- I like to use vanilla unsweetened almond milk for this, but any unsweetened almond or oat milk works great.
- I buy my chia seeds from amazon, this is the brand I like and the price is great, but you can find them at most supermarkets now.
- Feel free to use any sweetener you like. Monkfruit sweetener is my natural, sugar-free sweetener of choice. Monkfruit and maple syrup are my go-to’s for this recipe, though agave would be fine as well.
- You can make this into a chocolate chia pudding by simply adding some cocoa powder to the mixture. You may want to add a bit more milk to keep the consistency the same.
- I’ve topped these puddings pictured here with pomegranate seeds, toasted sliced almonds, and blueberries. In the summer I love to use strawberries and toasted coconut to top.
- These are my favorite glass meal prep storage containers, they are the perfect size for one of these puddings.
This Banana Chia Pudding is Special Because:
It takes 5 minutes of hands-on preparation time
This chia pudding isn’t just able to be made ahead, it needs to be made ahead, making it ideal for a week’s worth of breakfasts. Done and done.
It’s vegan and gluten-free, making it suitable for practically every nutritional lifestyle.
Chia seeds are nutritional powerhouses: high in fiber for healthy digestion, antioxidants, and Omega 3-s.
Be Sure To Check Out These Other Healthy Breakfast Recipes:
If you make this Meal Prep Banana Chia Pudding, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Meal Prep Banana Chia Pudding (Vegan, Gluten-Free)
- 5 glass jar containers (or one large container)
- 2 1/2 cups unsweetened vanilla almond milk
- 10 tbsp chia seeds
- 3 ripe bananas, peeled and mashed
- 5 tsp monkfruit sweetener or maple syrup
- 1/4 tsp Kosher salt
- Fruit, toasted nuts, and/or coconut (for topping) optional
- In a large bowl, combine chia seeds, milk, Monkfruit or maple syrup, and salt and stir.
- Let mixture sit at room temperature for 10 minutes, then stir again. This will break up any clumps that have started to form as the chia starts to gel.
- Add mashed banana and salt to the pudding mixture and mix together well.
- Cover the bowl and refrigerate for at least two hours and up to overnight.
- Once the pudding has firmed up, divide between five jars for your weekday breakfasts or leave in the bowl if your prefer.
- Top with fruit, nuts, and/or toasted coconut before serving and enjoy!