This banana chia pudding is extra creamy thanks to Greek yogurt, easy to prep ahead, and perfect for a filling breakfast or simple snack you can rely on.
For more easy breakfasts recipes, check out our healthy blueberry muffins with oats, banana overnight oats, apple chia pudding, Greek yogurt chia pudding.
Why you’ll love this banana chia pudding!
This banana chia pudding with Greek yogurt is the kind of recipe that makes mornings easier and calmer. It’s quick to prep, easy to keep in the fridge, and gives you a creamy, comforting breakfast ready when you are 🍌🥣.
Louise and I love it because the Greek yogurt turns it into a creamy chia pudding that feels rich and satisfying, without being heavy. The banana adds natural sweetness, so it tastes good even with simple toppings like fruit or nuts 🍯.
It’s fiber-rich, protein-rich, and fits naturally into a balanced, Mediterranean-style eating pattern. We often make it ahead for busy days when we still want something nourishing and homemade 🌿.
If you’re looking for a chia pudding with yogurt that’s reliable, gentle, and easy to enjoy, this one is a favorite we come back to again and again.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Greek yogurt: Makes the pudding thick and creamy. Use plain yogurt, low-fat Greek yogurt, or skyr for even more protein and a slightly tangier taste.
- Ripe banana: Adds natural sweetness and body to this banana chia pudding recipe. Substitute mashed mango, applesauce, or pear purée.
- Milk: Helps loosen the mixture so it sets smoothly. Any dairy milk works, or use almond, soy, or oat milk for a different flavor.
- Chia seeds: The key to thickness in both quick and overnight chia pudding. White or black chia seeds work the same.
- Honey: Gently sweetens without overpowering the banana. Swap with maple syrup, agave, or date syrup.
- Ground cinnamon: Adds warmth and balance. Try pumpkin spice, cardamom, or a pinch of nutmeg.
- Vanilla extract: Rounds out the flavors. You can skip it or use vanilla powder or almond extract.
How to Make Banana Chia Pudding
Step 1. Mash the banana first
Add the ripe banana to a bowl and mash it with a fork until smooth. This helps it blend easily and sweetens the pudding evenly. Add the Greek yogurt, milk, honey or maple, cinnamon, and vanilla. Whisk until smooth and creamy, like a thick smoothie.
Step 2. Add the chia seeds
Stir in the chia seeds. Whisk for about 30 seconds to break up any clumps and help the seeds spread evenly.
Step 3. Chill until thick
If you want, transfer the mixture to single-portion jars or leave it in the mixing bowl. Cover and refrigerate for at least 2 hours, or overnight, until the mixture turns thick and creamy.
Step 4. Stir and add toppings
Before serving, stir the pudding to make it extra creamy. Add fruit, nuts, or a drizzle of honey. Enjoy it cold for breakfast or as a simple snack.
Tips
- Use a very ripe banana: Brown spots mean more sweetness and a smoother texture, with no need for extra sweetener.
- Mash the banana until completely smooth: This helps the pudding thicken evenly and avoids small banana chunks.
- Whisk the chia seeds well: A good 30 seconds of whisking prevents clumps.
- Give it enough chill time: Two hours works, but overnight gives the best texture.
- Stir before serving: A quick stir brings back creaminess after chilling.
- Adjust thickness if needed: If it’s too thick, add a splash of milk. If too thin, let it chill a bit longer.
- Prep it ahead: This recipe is ideal as chia pudding for breakfast, ready straight from the fridge.
Frequently Asked Questions
It’s made with simple, wholesome ingredients like fruit, yogurt, and chia seeds. It’s filling, naturally sweet, and fits well into a balanced way of eating.
Chia pudding thickens as it chills. If it’s too thick, stir in a little milk. If it’s too thin, give it more time in the fridge.
About 2 hours works, but overnight gives the creamiest texture for an easy chia pudding.
Keep it covered in the fridge. It stores well for up to 3–4 days and is easy to grab when you want a quick breakfast or snack.
More Easy Breakfast Recipes
- Healthy Granola Recipe (Oil-free)
- Banana Oatmeal Muffins
- Apple Cinnamon Overnight Oats
- High Fiber Muffins
- Chocolate Chia Pudding with Greek Yogurt
- Healthy Banana Cookies
- Oil-Free Carrot Cake Muffins
- Banana Chocolate Muffins
If you try this Banana Chia Pudding Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Creamy Banana Chia Pudding with Greek Yogurt
Video
Ingredients
- 1 ripe banana mashed – about ½ cup – sub apple sauce
- 3 tablespoons chia seeds
- 1 cup Greek yogurt
- ½ cup milk any
- 1 tablespoons maple syrup or honey – you can drizzle more on top later if not sweet enough
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract optional
Instructions
- Mash the banana first: Add 1 ripe banana to a bowl and mash it with a fork until smooth.Add 1 cup Greek yogurt, ½ cup milk, 1 tablespoons maple syrup, ½ teaspoon cinnamon, and 1 teaspoon vanilla extract. Whisk until smooth and creamy, like a thick smoothie.
- Add the chia seeds: Stir in 3 tablespoons chia seeds. Whisk for about 30 seconds to break up any clumps and help the seeds spread evenly.
- Chill until thick: If you want, transfer the mixture to single-portion jars or leave it in the mixing bowl.Cover and refrigerate for at least 2 hours, or overnight, until the mixture turns thick and creamy.
- Stir and add toppings: Before serving, stir the pudding to make it extra creamy. Add fruit, nuts, or a drizzle of maple. Enjoy it cold for breakfast or as a simple snack. You can warm it up in the microwave for a few seconds if you prefer a warm breakfast.
Notes
- Greek yogurt → Low-fat Greek yogurt or skyr. If using regular yogurt add 1 more tablespoon of chia seeds
- Ripe banana → Mashed mango, applesauce, or pear purée
- Milk → Any dairy and non-dairy milk
- Chia seeds → White or black chia seeds
- Maple syrup → Honey, agave, or date syrup
- Ground cinnamon → Pumpkin spice, cardamom, or a pinch of nutmeg
- Vanilla extract → Vanilla powder, almond extract, or skip it altogether
- Use a very ripe banana → Sweeter and smoother
- Mash really well → No banana chunks
- Whisk chia seeds for 30 seconds → No clumps
- Chill long enough → Overnight is best
- Stir before eating → Extra creamy
- Fix the thickness → Add milk or chill longer
- Make ahead → Perfect grab-and-go breakfast
Nutrition
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It tastes amazing! I’ve made it many times already and it will be a perfect thing to start my fast with during Ramadan next month
This was excellent. So creamy and flavorful. Added a few blueberries and granola to top it off when eating,
Hi Lynn! That sounds delish 🙂
Blueberries and granola are a great addition, I’m so glad you enjoyed it!
Kindest, Louise
Haven’t made this yet but plan on it. Do you use plain yogurt? Can you use vanilla yogurt?
Hiya Tim,
We use Greek yogurt (natural, unsweetened) so the sweetness-level is adapted to a neutral yogurt. I highly recommend using Greek yogurt as it makes the chia pudding perfectly creamy.
If you give it a try with Greek vanilla yogurt, I recommend adding less honey 🙂
All the best,
Louise
Can we leave out the yogurt completely? I’m not a fan of any kind of yogurt, bad aftertaste.
Good question, Darlene.
So, this recipe (and our other chia pudding recipes) really reply on yogurt for its texture and structure, so leaving it out wouldn’t give good results.
That said, we are working on a chia pudding recipe made with milk and no yogurt at all — it’s just not ready to publish yet. Hang tight 🙂
Thanks so much for your response, I will be waiting on that recipe without yogurt.
Looks amazing, do you think this would this work with coconut yoghurt for the vegans?
Hey Bec,
Yes I believe it would work – but here is the disclaimer: it needs to be “Greek-style”, so a thick vegan yogurt would make for the best and creamiest result.
Also, take a note of whether the coconut yogurt is sweetened as this would potentially make the pudding too sweet, and I would then reduce the honey.
Other than that, go ahead, and please let me know about the result!! All the best,
Louise
I would love to try it
Nice recipe
Nice
I’ve been making these several times, and it’s a success every time. Thank you for this very healthy breakfast idea and even a dessert in our family. Love to put berries on them too. Your recipes are a delight to make as they are not complicated and very healthy. Keep up the good works !
Hi Jane, this made my morning —thank you 🙂
I love that it works as both breakfast and dessert in your family. Berries on top are just perfect.
Kindest, Louise