If you’re searching for a delicious and nourishing way to start your day—or a snack to tide you over between meals—this High-Protein Banana Chia Seed Pudding with Almond Milk is going to hit the spot. It’s creamy, naturally sweet from ripe banana, and packed with protein and fiber to keep you full and energized.
This pudding is my go-to when I need a make-ahead breakfast that feels like a treat but is secretly healthy. The combo of almond milk, Greek yogurt, and chia seeds creates a rich, pudding-like texture that’s perfect for kids and adults alike. Plus, adding mashed banana not only brings natural sweetness but also adds a boost of potassium and flavor—no need for added sugar!
This recipe is also great for meal prep and super flexible. Whether you’re dairy-free, vegan, or just looking for something gluten-free and wholesome, this pudding checks all the boxes. It’s especially popular in our house with a dollop of almond butter and a sprinkle of cinnamon on top. The best part? It takes just minutes to stir together.
What You’ll Need
- 1 medium ripe banana (mashed)
- 2 tablespoons chia seeds
- ½ cup unsweetened almond milk
- ½ cup plain or vanilla Greek yogurt (or plant-based yogurt)
- 1 scoop vanilla protein powder (optional, for extra protein)
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
Optional Toppings:
- Sliced banana
- Almond butter
- Chopped nuts
- Coconut flakes
- Extra cinnamon
Pro Tips
- Use a very ripe banana – The riper the banana, the sweeter and more flavorful your pudding will be (and no need for added sugar!).
- Let it rest, then stir again – Chia seeds tend to clump, so stir once after 10 minutes before letting it chill completely.
- Blend for extra creaminess – For a smoother, more pudding-like texture, blend the mixture before chilling.
- Great for kids – Serve it parfait-style with layers of fruit and granola for a fun, kid-approved snack or breakfast.
- Make in batches – Double or triple the recipe and portion it out for grab-and-go breakfasts all week.
Tools You’ll Need
- Mixing bowl
- Fork or whisk
- Measuring cups and spoons
- Mason jar or container with lid
- Spoon or spatula
Substitutions and Variations
- Dairy-free? Use coconut or almond yogurt and plant-based protein powder.
- No protein powder? Add an extra 2 tablespoons of Greek yogurt or 1 tablespoon nut butter for a protein boost.
- Nut-free? Use oat milk or coconut milk and sunflower seed butter for topping.
- Flavor twist: Add cocoa powder for a chocolate-banana version, or nutmeg for a warm spice vibe.
- No banana? Swap with mashed sweet potato or pumpkin puree with a bit of stevia or maple syrup for sweetness.
Make-Ahead Tips
This pudding is a perfect make-ahead recipe—it lasts up to 5 days in the fridge. You can make a few jars at once and grab one whenever hunger hits. It’s also great for school lunches, after-school snacks, or late-night cravings when you want something nourishing and satisfying.
If you’re packing it to go, add toppings like banana slices or almond butter just before eating to keep them fresh and flavorful.
How to Make High-Protein Banana Chia Seed Pudding
1. Mash the Banana
In a medium bowl, mash the ripe banana with a fork until smooth.
2. Add the Wet Ingredients
Add the almond milk, Greek yogurt, vanilla extract, and stir until well combined with the mashed banana.
3. Stir in the Dry Ingredients
Add chia seeds, protein powder (if using), cinnamon, and a pinch of salt. Stir well to evenly combine. Let sit for 10 minutes, then stir again to prevent clumping.
4. Transfer and Refrigerate
Pour the mixture into a mason jar or container with a lid. Seal and refrigerate for at least 4 hours or overnight.
5. Add Toppings and Serve
When ready to eat, stir well and top with sliced banana, almond butter, chopped nuts, or your favorite extras.
Leftovers and Storage
This pudding will stay fresh in the fridge for up to 5 days. Keep it in individual jars for easy grab-and-go meals. If the pudding thickens too much, stir in a splash of almond milk before eating. Add fresh toppings just before serving to keep them from getting mushy.
You can also freeze it in small containers, though the texture may change slightly when thawed—still delicious, just a bit softer.
A Nourishing, Feel-Good Favorite
This High-Protein Banana Chia Seed Pudding with Almond Milk is more than just easy to make—it’s a feel-good recipe you can count on. Whether you need a quick breakfast, a post-workout refuel, or a healthy snack that still tastes like a treat, this pudding delivers.
It’s flexible enough to fit into any lifestyle, fun to customize, and loved by kids and adults alike. Try it once and you’ll be hooked!
If you make it, drop a comment below! Let me know how it turned out, what toppings you loved, or how your family enjoyed it. I’d love to hear your twist on this easy, protein-packed favorite.
