Banana Chia Pudding
Breakfast portion of Banana Chia Pudding with gluten free granola on top. 

Breakfast portion of Banana Chia Pudding with gluten free granola on top. 

As a Southern girl, I grew up loving banana pudding for dessert. It didn't have to be fancy, as long as it had banana, pudding, and vanilla wafers. Now, I am not so inclined to have desserts, but I still love the flavors. I have found this recipe to be a good quick and on-the-go breakfast or snack that is satisfying on a variety of levels. It is satisfying for my hunger, it is satisfying in a nutritional sense, and it is satisfying when I want something sweet and dessert-like. I go back and forth between cow's milk and vanilla, unsweetened almond milk for this recipe. I use a lower-sugar yogurt, like Siggis or other Skyr yogurt that has 12gm or less sugar per container. I have included a picture of the yogurt that I used in this batch. 

One brand of yogurt that is not high in sugar. 

One brand of yogurt that is not high in sugar. 

Nutrition facts from yogurt that was used in the recipe. 

Nutrition facts from yogurt that was used in the recipe. 

It's pretty neat how chia seeds expand and transform milk into a sort of pudding. This also happens when you soak dry oats overnight in milk or liquid. I have combined the two ingredients to get the benefit of fiber and the polyunsaturated fatty acids in chia seed. I usually divide 1 batch into 2 servings for myself. It's optional whether or not to sprinkle crunchy cereal on the top, but by doing so, it adds calories, sugar, etc. so 1 serving is enough. The nutritional information is based on using old-fashioned oats, low-sugar Icelandic yogurt,  and 2% cow's milk, but I also use almond milk, which has less calories and protein. It does not include the nutritional contribution of cereal. Instant oats work faster and get a little softer than traditional oats, but I don't always have the instant variety in my pantry. 

1/2 batch of Banana Chia Pudding topped with gluten free granola and ready to eat! 

1/2 batch of Banana Chia Pudding topped with gluten free granola and ready to eat! 

Estimated nutritional information for 1 batch: 

  • 412 calories
  • 22.5 gm protein
  • 52 gm carbohydrate
  • 12 gm fiber

Ingredients


  • 1/4 cup dry oats or 1 packet gluten-free brown sugar instant oatmeal
  • 2 Tbsp chia seed
  • 4 oz vanilla yogurt (see notes on my yogurt choice above)
  • 4 oz (1/2 cup) low fat milk
  • 1/8 tsp pure vanilla extract
  • 1 tsp brown sugar
  • 1/2 banana 
  • 2-4 Tbsp crunchy cereal for topping (like granola or Kashi, 2 Tbsp per 1/2 - batch) 

Instructions


1. Put in oats, brown sugar and chia seed into bottom of a sealable container, like a mason jar. 

2. Put in wt ingredients, milk, vanilla, and yogurt. 

3. Stir all ingredients to mix well. 

4. Slice banana into container. 

5. Close lid and soak overnight or for at least 8 hours. 

6. Serve cold and top with cereal as desired. 

Banana Chia Pudding that has soaked for about 8 hours. 

Banana Chia Pudding that has soaked for about 8 hours.