Raspberry and Banana Chia Pudding

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!

Gluten-Free Vegan Raspberry and Banana Chia Seed Pudding

Here's why this recipe works - my top 3 reasons:

1. No special equipment needed
2. Can be prepared in about 5 minutes
3. 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.

Expert Tips + Ingredient Substitutions For Raspberry and Banana Chia Pudding

Here are some 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:

1. 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.
2. 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.

Want More Healthy Plant-Based Breakfast Ideas?

Check out these:

• 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 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!

Gluten-Free Vegan Raspberry and Banana Chia Pudding

This 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!

{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | No-Cook | No Refined Sugar | Paleo-Friendly | Medical Medium }

5 from 2 votes

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Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Yields: 1 serving

Calories : 299

Equipment

• Whisk
• 16-ounce Mason Jar

Ingredients

• ▢ 1 cup homemade almond milk
• ▢ 1/2 organic banana
• ▢ 1/4 cup organic chia seeds
• ▢ 5 organic raspberries

US Customary - Metric

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

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:

1. 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.
2. 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

Serving: 1svg | Calories: 299kcal | Carbohydrates: 34g | Protein: 9g | Fat: 16g | Sodium: 332mg | Fiber: 18g | Sugar: 8g | Calcium: 568mg

Course:Breakfast

Cuisine:American

Recipe Author: Karielyn Tillman

Did You Make This Recipe?Leave a Rating + Comment Below!

Karielyn Tillman

Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.