Today I have for you a quick and easy Raspberry and Banana Chia Pudding recipe that is perfect for a quick breakfast or even a healthy snack.
It’s made with only 4 clean ingredients and is naturally sweetened with fresh bananas and raspberries.
I will often buy bags of frozen organic raspberries to add to my smoothies but there’s just something about fresh raspberries that’s hard to beat.
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 snack during the day in just a matter of minutes.
Want some more healthy breakfast ideas? Try my Vanilla Bean and Mango Chia Pudding, Blackberry Pomegranate Hemp Protein Chia Pudding, Quinoa and Fruit Breakfast Porridge, Cacao Almond Baked Breakfast Quinoa Squares or my Clean Eating Cookbook with an entire chapter of 20 healthy dessert recipes just like this one that you will love!
Tip #1: I used homemade almond milk but feel free to use your favorite non-dairy milk.
Tip #2: I found it to be lightly sweet with just the banana and raspberries, but if you prefer it sweeter, just add a little sweetener to it.
Clean Eating Raspberry and Banana Chia Pudding (Raw, Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugars)
Print recipe | www.thehealthyfamilyandhome.com | The Healthy Family and Home |
Ingredients
- 1 cup homemade almond milk
- 1/2 organic banana
- 2 tablespoons organic chia seeds
- 10 -12 organic raspberries
Directions
| Step 1 | 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 mason jar and stir 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. Put the jar in the refrigerator for at least 30 minutes, or until the chia pudding thickens. Remove and add the raspberries on top. Enjoy! |
Note
This recipe will make (1) serving.
Hi, I’m Karielyn! I’m a cookbook author and creator of The Healthy Family and Home website. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.
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 😉