This Gluten-Free Vegan Raspberry and Banana Chia Seed Pudding is an easy and healthy recipe made with only 4 clean, real food ingredients. It's the perfect plant-based breakfast or snack and only takes about 5 minutes to prepare!
Here's Why This Recipe Works:
My top 3 favorite reasons:
- No Special Equipment Needed
- Can be Prepared in About 5 Minutes
- Made with Only 4 Clean, Real Food Ingredients
No Special Equipment Needed
You don't need a blender or food processor to make this no-cook recipe.
In fact, all you need is a glass mason jar with a lid to mix everything in and you can use the same jar as a serving dish!
Can Be Prepared In About 5 Minutes
It takes less than 5 minutes to add all the ingredients together and a little more time to let it firm in the refrigerator.
You can make this the night before and have a quick, nutritious breakfast waiting for you in the morning, or mix it together for a healthy snack during the day in just a matter of minutes!
Made With Only 4 Clean, Real Food Ingredients
You'll love how this easy recipe is made with only 4 clean ingredients and is naturally sweetened with fresh bananas and raspberries.
For example, ingredients such as almond milk, chia seeds, bananas, and raspberries - that's it!
My healthy plant-based recipe is raw, vegan, gluten-free, dairy-free, soy-free, oil-free, no-cook, no refined sugar, paleo-friendly and Medical Medium® Compliant.
Karielyn's Expert Tips + Ingredient Substitutions for Gluten-Free Vegan Raspberry and Banana Chia Pudding
Here are some of my expert tips to make this recipe perfectly:
Almond Milk. I used homemade almond milk but feel free to use your favorite non-dairy milk. Another great option is to use Joi Organic Almond Milk made with 100% organic almonds.
Sweetener. I found it to be lightly sweet with just the banana and raspberries, but if you prefer it sweeter, just add 1-2 tablespoons of organic maple syrup.
Mixing Method. You can mix the chia pudding together with two options:
- Shaking in a glass mason jar - If you have a glass mason jar, you can add all the ingredients in the jar, seal the lid tightly, then shake it vigorously to mix everything together.
- Whisking with a small whisk - Using this method, you can mix the chia pudding in whatever container or bowl you'd like, which is helpful if you don't have a glass mason jar. Simply use a small whisk to mix everything together until well blended.
Frequently Asked Questions for Vegan Chia Pudding:
Can You Make Vegan Chia Pudding in Advance?
Yes, you can make it the night before! The longer you leave it in the refrigerator, the thicker the pudding will be. So, you may have to give it a stir in the morning and/or add a touch more milk if it's too thick.
How Long Does It Take for Vegan Chia Pudding to Thicken?
The chia seeds used in chia pudding will absorb the liquid in the recipe and you will need a minimum of 1-2 hours for the pudding to thicken to best case of overnight. Because the pudding will thicken the longer you leave it in the refrigerator, chia pudding is the perfect healthy meal prep recipe to make overnight.
What if I Don't Like the Texture of Chia Seeds?
If you don't like the texture of chia seeds (which are similar to tapioca pudding) you can prepare the chia pudding in a Vitamix, or high-speed blender. This will give the chia seeds a creamy, smoother texture that is more like traditional pudding vs. tapioca pudding. Once you blend the mixture, you would still follow the refrigeration instructions so the chia pudding can thicken.
Gluten-Free Vegan Raspberry and Banana Chia Pudding
Ingredients
- 1 cup homemade almond milk
- ½ organic banana
- ¼ cup organic chia seeds
- 5 organic raspberries
Instructions
- In a small bowl, mash the banana with a fork until it is completely mashed and smooth.
- Add the banana and almond milk to a 16-ounce glass mason jar and stir or whisk together until well combined.
- Add the chia seeds.
- Put the lid on the mason jar very tightly and vigorously shake the jar until everything is well combined. Another option is to whisk everything together.
- Place the jar in the refrigerator for at least 60 minutes, or until the chia pudding thickens.
- Remove from the refrigerator, re-stir and add the raspberries on top.
- Store in an air-tight BPA-free container in the refrigerator for 2-3 days.
Recipe Notes
- Shaking in a glass mason jar - If you have a glass mason jar, you can add all the ingredients in the jar, seal the lid tightly, then shake it vigorously to mix everything together.
- Whisking with a small whisk - Using this method, you can mix the chia pudding in whatever container or bowl you'd like, which is helpful if you don't have a glass mason jar. Simply use a small whisk to mix everything together until well blended.
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
Want More Healthy Gluten-Free Vegan Breakfast Ideas?
Check out these:
- Vanilla Bean and Mango Chia Pudding
- Blackberry Pomegranate Hemp Protein Chia Pudding
- Cacao Almond Baked Breakfast Quinoa Squares
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Sydney says
What size is this mason jar? I'm trying to figure out for a school snack. Thanks 🙂
Karielyn says
Hi there Sydney! They are the tiny 8 ounce half pint mason jars and can order some online from Amazon.
Thanks for the question and I hope you enjoy the recipe 🙂
Tasha Miller says
I am going to prepare this for breakfast tomorrow! Thank you for the idea Karielyn 🙂
Tasha
Karielyn says
Hi Tasha! Oh yay...I hope you enjoy it! I don't like my chia puddings too sweet so I found the banana was enough for me but feel free to add a little extra unrefined sweetener if you need more 😉
Tasha Miller says
It tasted great to me 🙂
Karielyn says
Hi Tasha! Yay! I'm so glad to hear that 😉
Chrystalyn says
This sounds wonderful! Would it work to make it the night before, or would the ingredients separate and not hold up well that long? Also how long would it be good? Thanks!!
Karielyn says
Hi there Chrystalyn! Yes, you sure can make it the night before! The longer you leave it in the refrigerator, the thicker the pudding will be. So you may have to give it a stir in the morning and/or add a touch more milk if it's too thick.
But I make mine the night before very often and love to wake up to it already made and waiting for me in the morning!
Thanks for the question and I hope you enjoy it 😉