Strawberry Banana Chia Seed Pudding


Chia seeds are my favorite breakfast super food and my favorite way to use them is in chia seed pudding. Chia is rich in omega 3 essential fatty acids, fiber, calcium, iron and magnesium, making it the perfect breakfast to fill you up and keep you full until it’s time for lunch.

There are a lot of variations of chia pudding that you can make as long as you have the liquid-to-chia ratio the way you want it. I like a thicker, more set pudding, so I use a 1:3 liquid to tablespoons of chia ratio. Use more liquid if you’d like a more runny texture.

For this variation I’ve used strawberries and bananas as a fruit base to the pudding. Strawberries pack a vitamin C and fiber punch and bananas serve as a great natural sweetener and are a good source of potassium.



  • 1 cup unsweetened almond milk

  • 3 heaping tablespoons chia seeds

  • 1 tsp vanilla extract

  • 1/2 tablespoon maple syrup

  • 4 medium strawberries, sliced

  • 1 medium banana, sliced


  1. Pour 1 cup of unsweetened almond milk into mixing bowl or into liquid measuring cup. Add chia seeds and stir well to make sure no clumps form. Add vanilla extract and maple syrup and stir well.

  2. Evenly distribute strawberry and banana slices into two storage containers or jars. Pour the chia mixture into each container or jar, distributing evenly. Cover and cool in refrigerator for 4-6 hours, or overnight, before enjoying.

  3. Enjoy as-is, or top with additional fruit, slivered almonds, peanut butter, or another topping of choice!

Makes 2 servings | Nutrition facts per 1 serving (estimated):

220 kcal | 9.3g fat | 29g carb | 5.8g protein | 10g fiber