In a bowl, soft banana and warm spice meet creamy chia to make a small treat that feels like home. Cinnamon Banana Chia Seed Pudding blends sweet banana, warm cinnamon, and a touch of nutmeg with rich coconut milk and maple syrup. This easy mix has roots in simple, healthy cooking. Chia seeds moved from ancient diets into modern kitchens because they soak up liquid and turn into a smooth, jam-like gel. People love this pudding for its calm, cozy flavors and quick make-ahead ease. The smell is warm and sweet from cinnamon and banana. The taste is gentle, with banana sugar, toasty spice, and the light cream of coconut. The texture is silky and thick, with tiny chia seeds giving a soft pop under your bite.
You can make this pudding in the morning and eat it later. It works as a snack, a quick breakfast, or a light dessert after dinner. It pairs well with other baked treats if you want more to eat; for a fun twist, try it with a banana cinnamon roll to echo the flavors, or serve it with a sweet bar for a simple party plate like the banana bread cinnamon rolls that bring the same warm notes. This pudding feels both fresh and familiar. It makes your kitchen smell great and gives you a quick, healthy dish that many people enjoy.
Why make this recipe
- Fast to make: You only need a few minutes to mix the ingredients, then let the seeds do the work while you do other things.
- Healthy and filling: Chia seeds give fiber and omega-3s. Banana adds potassium and natural sugar for energy.
- Pantry friendly: You likely have most items on hand—banana, milk, and seeds are common staples.
- Perfect for beginners: No cooking or special tools are needed. A fork, bowl, and spoon do the job.
- Flexible and budget wise: You can change small items to fit what you have. It makes a few servings at low cost.
- Make-ahead crowd pleaser: It keeps well and works for parties, meal prep, or quick mornings.
- Allergy friendly options: Use different milks and sweeteners for many diets without losing taste.
This version is better because it keeps the ingredient list small and uses coconut milk for a rich texture without dairy. The mashed banana adds natural sweet and body so you need less syrup. The spices are small but strong—cinnamon and nutmeg give warm depth without extra sugar.
How to make Cinnamon Banana Chia Seed Pudding
This recipe is mainly a soak, not a cook. We mash the banana to spread sweet flavor and natural thickener through the milk. The coconut milk adds fat and cream for a smooth mouthfeel. Maple syrup balances and adds a mild caramel note. Cinnamon and nutmeg give warm spice and aroma. Vanilla lifts the flavor and makes the pudding taste round and complete. Chia seeds are the key: they absorb liquid and swell into a gel. The seeds work by trapping water in a fiber matrix. That change from tiny seeds to a soft gel is what creates pudding texture.
The main goal of the method is even distribution and full hydration of chia seeds. Stirring well at the start prevents clumps and helps the seeds soak evenly. Covering and chilling lets the seeds hydrate slowly and lets flavors meld. Overnight chilling gives the best texture because it lets the seeds swell fully and lets the banana soften further into the milk. If you need pudding sooner, you can rest it for two hours, but it will be slightly looser.
Visual cues: after mixing, the liquid should look cloudy and freckled with seeds. After chilling, it should look thick and spoon-holding. Smell will be sweet and spiced. Taste should have a soft banana tone with cinnamon warmth and light coconut cream.
Ingredients
- 1 Banana
- 1 1/4 cups Coconut milk
- 3 tbsp Maple syrup
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg, ground
- 1 tsp Vanilla essence
- 1/3 cup Chia seeds
Choose the best ingredients for the best pudding. Pick a ripe banana with brown specks for natural sweetness and soft texture. Use full-fat canned coconut milk or a high-quality carton coconut milk for creaminess; low-fat milks can make the final pudding thin. Use pure maple syrup, not pancake syrup, for real flavor. Buy fresh ground spices or whole spices you grind yourself for stronger scent. Use fresh chia seeds from a sealed bag; check the best-by date and keep them dry.
Common substitutions:
- For dairy-free swap: keep coconut milk or use almond milk or oat milk (note: texture will be thinner).
- For lower sugar: skip maple syrup or use a sugar-free syrup or mashed extra-ripened banana.
- For nut/seed allergies: use hemp seeds soaked and blended, or try ground flaxseed (note: texture and absorbency differ).
For another cinnamon sweet treat to serve with this pudding, try the simple sweetness of cinnamon roll bliss bars which echo similar spices.
Directions
- In a bowl, mash the banana until smooth.
- Use a fork to press the banana in a medium bowl until no large lumps remain. The mashed banana should look creamy, with no big chunks. It will release moisture and smell sweet. Ripe banana will mash very easily. If it resists, it is not ripe enough.
- Add the coconut milk, maple syrup, cinnamon, nutmeg, and vanilla essence, and stir to combine.
- Pour the coconut milk over the banana. Add maple syrup and spices. Stir with a spoon until the mix is even and slightly frothy. The liquid should look pale beige with tiny specks of spice. You should smell warm cinnamon and sweet vanilla. Taste a small spoon to check balance; add a drop more syrup if you want it sweeter.
- Stir in the chia seeds until evenly distributed.
- Sprinkle the chia seeds into the bowl while stirring. Mix well so the seeds do not clump at the bottom. The mixture will look dotted with black or gray dots. Keep stirring for about 20–30 seconds to ensure even spread. You should not see large clumps of dry seeds.
- Cover and refrigerate for at least 2 hours or overnight, until the chia seeds have absorbed the liquid and the pudding has thickened.
- Cover the bowl or move the mix to jars with lids. Set in the fridge. After 30 minutes, open and stir to break any early clumps. Return to the fridge. After 2 hours, the mix should be thicker and spoon-coating. Overnight the texture will be fully set, smooth and dense. The smell will be deeper; the pudding will not be runny. If it is still thin, stir and chill a bit longer.
- Serve chilled, garnished with sliced bananas or other toppings if desired.
- Spoon into bowls or jars. The surface should be creamy with tiny seed dots. Add sliced banana, a dusting of cinnamon, chopped nuts, or toasted coconut. Serve cold. The first spoon should be smooth, creamy, and lightly spiced.
How to serve Cinnamon Banana Chia Seed Pudding
- Simple bowl: Spoon pudding into a small bowl. Top with banana slices, a sprinkle of cinnamon, and a few chopped walnuts for crunch. The nuts add a toasted note and a textural contrast.
- Parfait style: Layer pudding with granola and fresh berries in a tall glass. This makes a nice brunch look and adds crunch and tartness from berries.
- Dessert plate: Serve in a shallow bowl with a drizzle of warmed maple syrup and a crisp cookie on the side for dipping.
- Drink pairing: Pair with strong coffee for breakfast, chai tea for spice harmony, or a light dessert wine if you want a sweet end to a meal.
- Plating tips: Use clear glass jars or small white bowls to show the pale cream color. Add one centered banana slice and a cinnamon stick for a clean, pro look.
How to store Cinnamon Banana Chia Seed Pudding
Fridge (short-term):
- Store in a sealed container or jar in the refrigerator. It will keep well for up to 4 days. Give a quick stir before serving; the top may firm slightly more than the center.
Freezer (long-term):
- You can freeze the pudding in airtight containers for up to 1 month, but texture can change. The chia gel may become more crystalline. Thaw overnight in the fridge and stir well before serving.
Best way to reheat:
- This pudding is meant to be eaten chilled. If you want it warm, gently warm a small portion in a microwave-safe bowl for 20–30 seconds and stir. Do not overheat; the heat can break down the gel and make it runny. Add a splash of coconut milk after warming to restore creaminess. For best texture after warming, serve immediately.
Tips to make Cinnamon Banana Chia Seed Pudding
- Mash banana very smooth to avoid large chunks that can separate from the pudding.
- Stir chia seeds in well and stir again after 20–30 minutes to stop clumps from forming.
- Use full-fat coconut milk for creamier, richer texture.
- If your pudding is too thick, thin with a small splash of coconut milk and stir; if too thin, add 1 Tbsp chia seeds, stir, and chill longer.
- Avoid adding fresh fruit on top too far in advance; it can release juice and water down the pudding.
- Taste before chilling and adjust sweetener; flavors mellow as it chills.
- Toasted nuts or seeds added just before serving keep crunch and scent.
Variation
- The Deluxe Version: Add 1/4 cup mashed roasted sweet potato or pumpkin puree and a pinch of ginger for depth. Top with toasted pecans and a drizzle of salted caramel.
- The Healthy Version: Use unsweetened almond milk and skip the maple syrup. Add an extra ripe banana and a pinch of stevia if you need more sweetness.
- The Spiced Maple Apple: Swap banana for 1/2 cup apple sauce, add 1/4 tsp ginger, and stir in small apple cubes before serving for a fresh bite.
- Chocolate Banana: Stir in 1 tsp cocoa powder and top with shaved dark chocolate for a richer treat.
- Berry Coconut: Fold in a handful of crushed berries just before serving for fresh tartness.
FAQs
Q: Why is my pudding too thin after chilling?
A: Often you did not use enough chia seeds or the seeds were old and less absorbent. Stir in 1 Tbsp chia seed, mix, and chill for another hour. Also check liquid ratio; adding a splash less milk next time helps.
Q: Can I make this ahead of time?
A: Yes. Make it up to 3–4 days in advance in the fridge. Stir before serving. The flavor improves overnight, but fruit toppings should be added just before eating.
Q: Can I use a blender?
A: Yes. Blending the banana with milk and spices gives a very smooth base. Stir in the chia after blending. Blending chia seeds directly can make a very thick gel quickly, so add them after blending.
Q: Can I use other seeds?
A: Ground flaxseed can thicken but gives a different texture and greasier mouthfeel. Hemp seed does not gel the same way. For best pudding texture, use chia seeds.
Q: How much does ripeness matter for banana?
A: Very ripe banana gives the most sweetness and smooth mash. If the banana is underripe, use a bit more maple syrup and mash longer, or warm the banana slightly to soften.
Conclusion
This Cinnamon Banana Chia Seed Pudding is a simple, tasty dish that you can make any day for breakfast, snack, or dessert. For a classic take on a similar pudding, see this Easy Banana Chia Seed Pudding – Lemons & Zest for more tips and serving ideas. If you want a version that fits Whole30 guidelines with a cinnamon twist, check the Whole 30 Cinnamon Banana Chia Seed Pudding – My Clean Kitchen for a helpful variation.
Print
Cinnamon Banana Chia Seed Pudding
- Total Time: 120 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A creamy and healthy pudding made with ripe bananas, chia seeds, and coconut milk, flavored with warm cinnamon and nutmeg.
Ingredients
- 1 Banana
- 1 1/4 cups Coconut milk
- 3 tbsp Maple syrup
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg, ground
- 1 tsp Vanilla essence
- 1/3 cup Chia seeds
Instructions
- Mash the banana until smooth.
- Add the coconut milk, maple syrup, cinnamon, nutmeg, and vanilla essence, and stir to combine.
- Stir in the chia seeds until evenly distributed.
- Cover and refrigerate for at least 2 hours or overnight, until the chia seeds have absorbed the liquid and the pudding has thickened.
- Serve chilled, garnished with sliced bananas or other toppings if desired.
Notes
For best texture, let the pudding chill overnight. Use full-fat coconut milk for richness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg
Keywords: chia pudding, banana dessert, healthy snack, vegan pudding, quick breakfast