Banana Raisin Chia Seed Pudding

For awhile now I’ve been a skeptic of the chia seed. I’ve read about all the amazing nutritional stats in these lil buggers and I’ve wanted so badly to like them. But up until today, they were still mediocre in my book. Sure, I’d toss them into smoothies and sprinkle them over oatmeal once and awhile for that boost in Omega-3s, Protein, Calcium, Fiber and a plethora of other vitamins and nutrients. But they never wowed me.And sometimes they even bothered me. Can we say chia seeds stuck in the teeth anyone?? Eeeps!

But all of that changed today. Today I fell back in love.

Introducing: Chia Seed Pudding. Yep, today I had chia seed pudding for the first time ever! What took me so long to indulge in a little bowl of this sweet amazing goodness? I have no clue. But I’m sure glad that I finally did.

This chia seed pudding is super simple to make, and the recipe contains no added sugars. It’s a fabulous dessert, and also nutritious enough to gobble up for breakfast. After scouring blogs this morning that listed non dairy milk and sweetener of choice as the main ingredients, I decided to forgo any processed sweeteners and stuck with the good ol’ Nana. The little chia balls have a similar consistency to tapioca pudding, but in my opinion they are even better. You have to try this recipe, seriously, because it’s probably one of my favorite healthy desserts ever.

Banana Raisin Chia Seed Pudding

by Lindsay

Prep Time: 10 min

Keywords: raw breakfast snack dessert vegetarian vegan sugar-free gluten-free

Ingredients (Serves 4)

  • 1/2 c. raw organic chia seeds
  • 3 c. unsweetened almond milk
  • 1 banana
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp nutmeg
  • 1/4 c. raisins


Combine banana, almond milk, vanilla and spices in blender. Blend until smooth.

Pour chia seeds in mixing bowl and top with banana mixture. Add raisins and stir to combine.

Cover mixing bowl with plastic wrap and refrigerate for 2-3 hours.

Check on the pudding a couple of times during the first hour and stir to combine.

Enjoy pudding plain or layered in a parfait with fresh bananas, berries, nuts, chocolate chips or shredded coconut. Top with a dash of nutmeg for garnish.

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Depending on which type of milk you use, I used (Silk Pure Almond), you can enjoy a serving of this pudding for about 150-180 calories. That may be a tad more than one of those artificially packed Snack pack pudding cups, but this pudding is all natural, with no added sugars, and tons of vitamins, nutrients and some healthy omega-3s.

You can get chia seeds at most Natural or Health Food stores or you can purchase them online. (iHerb is one of my fav. online retailers for natural products).

I used to make homemade tapioca pudding for my dad when I was a little girl. He has always been absolutely nuts about the stuff but he prefers the less sweet homemade variety to the store-bought pudding cups. Homemade tapioca can be a tricky and time consuming process. I remember standing by the stove for hours (haha okay upwards of 15 to 20 minutes actually, but I was young and minutes felt like hours!) and stirring the milk and little tapioca balls constantly so the milk wouldn’t burn. After the pudding was finished and set in the fridge, my dad and I would celebrate with big bowls of homemade tapioca! Good memories :)

So Dad, this recipe is for you! Go grab yourself some chia seeds next time you are at Trader Joe’s and throw together this pudding because I know you’ll love it!!


          • Fran from vegansmarties says:

            OK so I tried geling chia seeds for the first time, didn’t actually make pudding or anything – just gelled them up with water. It was so funny :-D The seeds actually gelled up, so amazing! So now I will try this ASAP ^^

          • Lindsay says:

            haha awesome! Glad you have discovered the chia seed! They are amazing aren’t they? They really absorb a lot of liquid considering how small they are. The chia pudding is seriously delicious, I can’t wait to hear what you think. Definitely refrigerate it for at least a couple of hours so the seeds can fully absorb as much liquid as possible.

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