Banana Chia Seed Pudding

Banana Chia Seed Pudding with Raspberry Sauce is a healthy no bake recipe. This is easy for the kids to make using coconut milk, vanilla, agave, chia seeds, banana, and a yummy raspberry sauce. Can make as an amazing breakfast, snack, or dessert.

Although this no-bake treat is an easy recipe, we did struggle with getting just the right consistency.

Brody and I experimented with cow milk, almond milk, rice milk, and coconut milk. We love the coconut milk the best. It has a creamier texture, and that delicious coconut flavor. Top that with the raspberry sauce, and now you’ve started a serious addiction. Lol

We tried the black and the white chia seeds, and they taste the same. Since Brody thought the white seeds looked prettier, those are the ones we chose to use.

There’s delicious and healthy smoothies here:

• Raspberry Honey Smoothie Bowl
• Peachy Green Monster Smoothie
• Healthy Pumpkin Pie Smoothie
• Breakfast Smoothie
• Banana Split Smoothie

HOW DO YOU HIDE CHIA SEEDS IN FOOD?

There are several ways to hide chia seeds in food by stirring, baking, and blending them.

Stirring them into yogurts, puddings, and cooking them into hot cereal like oatmeal. You can also bake them into breads and muffins to add extra healthy benefits to your baking.

They’re great to use if you want to make puddings, because the chia seeds will turn gelatinous. This is because they can absorb up to 30 times their weight in liquid, and the change will start to happen within minutes. This Banana Chia Seed Pudding is a great example, and our Chocolate Chia Pudding.

My personal favorite choice for using chia seeds is blending them up in smoothies, and smoothie bowls. It doesn’t matter the flavor you’re creating, because they blend right into the smoothie without any taste.

My kids love making this Strawberry Banana Smoothie Bowl with chia seeds.

Cut and measure out all your ingredients, and have it ready to combine. Once you have all the ingredients ready, it literally takes 3 minutes to combine.

Make sure to defrost the raspberries, so all the juice will extract form the berries when you press it through the sieve.

Stir the ingredients until well mixed, and then add the bananas. Set aside for 2-3 minutes, and then stir again. The chia seeds will rise to the top, but as they start to absorb liquid and expand they will stay mixed throughout the ingredients.

When making the raspberry sauce, be sure you have all the ingredients measured, and raspberries defrosted. I love that it doesn’t need to be cooked, and it tastes great.

I’m still amazed at how easy it is for the kids to make this recipe. Not only does it taste amazing, it looks amazing!

HOW CAN KIDS EAT CHIA SEEDS?

Kids can eat chia seeds in a variety of ways. Below I’ve listed 10 ways to use chia seeds for your kids.

1. Blend into smoothies, and smoothie bowls
2. Sprinkle over Frozen Banana Bites
3. Stir into yogurts or parfait’s
4. Freeze them in a fruity popsicle
5. Water with fruit and chia seeds
6. Cook in a hot cereal
7. Toss them into a fruit salad
8. Shake them in a salad dressing
9. Bake them in granola bars
10. Roll them into no-bake protein balls

It really does taste as good as it looks. We used coconut milk in this version. There’s so many other choices to try like regular milk, almond milk, hemp seed, cashew milk.

Give this a try, and leave me a comment below. I would love to know if you made this Banana Chia Seed Pudding recipe. 

Banana Chai Seed Pudding Ingredients

CHIA SEED PUDDING

• Coconut milk
• Coconut cream
• Vanilla
• Agave
• White chia seeds
• Bananas
• Fresh raspberries for garnish
• Spring mint for garnish

RASPBERRY SAUCE

• Frozen raspberries
• Lemon
• Agave

Banana Chai Seed Pudding Instructions

FOR CHIA SEED PUDDING

• In a medium size bowl add the coconut milk and cream, vanilla, agave, and whisk until all ingredients are mixed. (The coconut cream is thick, so give it a good whisk.)
• Then add the chia seeds to the coconut mixture, and stir scooping from the bottom making sure mixed well.
• Add the banana pieces, and stir in coconut mixture.
• Pour into your jars, leaving about 1/2 inch from the top.
• Put the lids on and refrigerate about 4 hours until chilled, and a pudding consistency.
• When chilled, remove the top and pour your raspberry sauce over the top of the pudding. Place 2-3 fresh raspberries, and a sprig of mint to the top.

FOR RASPBERRY SAUCE

• Place a strainer over a small bowl, and pour half the defrosted raspberries into the strainer. Using the back of a spoon, press the juice out of the raspberries and it will strain into the bowl.
• When all the juice is pressed through, pour the raspberries into another bowl or throw away. Then strain the other half using the same method. (I make a smoothie with the raspberries after, and I don’t throw them away. Just an idea!)
• When you’re done straining the raspberries, add the lemon and agave and stir.
• Add to a jar, and chill in the refrigerator. Makes about 2/3 cup.

If you love this recipe try our other chia seed pudding recipes. They’re both delish!

• Blueberry Chia Seed Recipe
• Chocolate Chia Pudding

Banana Chai Seed Pudding

For this recipe we used the 8 ounce wide mouth mason jars. These are a nice display, but you can use any type of container.

Print

Pin

Rate

Ingredients

CHIA SEED PUDDING

• 3/4 cups coconut milk use reglar in the can, not reduced fat
• 1/4 cup coconut cream use regular in the can, not reduced fat
• 1 teaspoon vanilla
• 1 tablespoon agave
• 1/4 cup white chia seeds can also use the black chia seeds
• 1 Small banana sliced into quarter or smaller pieces
• 4-6 fresh raspberries for garnish
• sprig mint for garnish

RASPBERRY SAUCE

• 12 oz frozen raspberries let completely defrost
• 1 teaspoon fresh squeeze lemon
• 2 teaspoons agave add more or less for your taste

Instructions

INSTRUCTIONS CHIA SEED PUDDING

• In a medium size bowl add the coconut milk and cream, vanilla, agave, and whisk until all ingredients are mixed. (The coconut cream is thick, so give it a good whisk.)
• Then add the chia seeds to the coconut mixture, and stir scooping from the bottom making sure mixed well.
• Add the banana pieces, and stir in coconut mixture.
• Pour into your jars, leaving about 1/2 inch from the top.
• Put the lids on and refrigerate about 4 hours until chilled, and a pudding consistency.
• When chilled, remove the top and pour your raspberry sauce over the top of the pudding. Place 2-3 fresh raspberries, and a sprig of mint to the top.

INSTRUCTIONS RASPBERRY SAUCE

• Place a strainer over a small bowl, and pour half the defrosted raspberries into the strainer. Using the back of a spoon, press the juice out of the raspberries and it will strain into the bowl.
• When all the juice is pressed through, pour the raspberries into another bowl or throw away. Then strain the other half using the same method. (I make a smoothie with the raspberries after, and I don’t throw them away. Just an idea!)
• When you’re done straining the raspberries, add the lemon and agave and stir.
• Add to a jar, and chill in the refrigerator. Makes about 2/3 cup.

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe