On chia seeds! What trendy little things you are.
At this point in their popularity, it is likely you’ve have had an encounter or two with chia seeds.

Maybe you add them to oatmeal.

Maybe you blend them up in smoothies.

Maybe you drink lemon water with chia seeds for a cleansing drink.

Maybe you add them to baked goods.

Or maybe you’ve never tried them at all.

I happen to love chia seeds for all of these uses! These banana breakfast custards will give you yet another excellent reason to use them. And if you’ve never tried them, now you will want too!

If you’ve never made chia pudding before prepare to be amazed. The seeds gel up and form a creamy custard that reminds me of tapioca pudding! Much like aborio rice, chia seeds are magical. Who knew so much creaminess could come out of such small things. I’ve also found they work wonderfully to bind gluten-free baked goods!

These custards are a healthy and delicious breakfast, snack, or dessert. You make them the night before and let them sit in the refrigerator overnight. They are sweetened only with bananas and dates, but taste like an indulgence. Truth be told, I am a fan of anything you eat for breakfast that replicates dessert!



Banana Chia Seed Breakfast Custards {Dairy-Free, Paleo}

Serving Size: 4


  • 1 13.5oz can of coconut milk
  • 2 egg yolks
  • 1 banana, sliced
  • 4-5 dates
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chia seeds
  • banana slices and toasted walnuts for serving


  1. Pour the coconut milk into a saucepan and heat over medium heat. Place the egg yolks in a bowl. When the coconut milk starts to scald, slowly pour about 1 cup of the hot milk into the egg yolks while mixing vigorously with a whisk. Add the egg/milk mixture back to the pan and heat over medium heat for about 5 minutes, stirring constantly. The mixture should thicken slightly, do not boil.
  2. Pour the hot liquid into a blender and add the banana, dates, vanilla, cinnamon, and salt. Blend on high speed to combine for 2-3 minutes, until very smooth. Add the chia seeds and pulse to evenly combine. Pour the mixture into 4 ramekins or small jars.
  3. Cover and refrigerate overnight. Serve topped with banana slices and toasted walnuts. Enjoy!


*To make this egg-free simply omit the egg yolks and blend everything up in the blender.

*For coconut milk, I use the brand Natural Value from Amazon. It is packed in a BPA-free can and only contains coconut extract and water.

Recipe adapted from The 21-Day Sugar Detox

54 Responses

  1. I just made this. A bit different but it was the bomb. I will be posting it in my blog soon. Thanks for the amazing recipe 🙂

  2. How cute are these! Love the idea of making basically a coconut curd to thicken the pudding! I bet these are so creamy!

  3. ardys says:

    Recipe sounds delicious. Are you aware there is an ad against using bananas on this post, right next to your recipe that contains bananas?? Just letting you know.

  4. […] Banana chia seed breakfast custard <— Another breakfast idea […]

  5. Chantal says:

    I made these and had them after a work out. Super good!!! Thanks so much. Keep the amazing recipes coming!!

  6. Yasmina says:

    Oh wow, thanks for a new breakfast favourite! This pud is AH-mazing. Also best chia recipe I have made so far. Those little critters really work well in this thicker texture.

  7. Candee says:

    Wow!! This was amazing.Just wondering, do you think this would freeze ok for the extra portions? Or how long do you think it could be kept in the fridge for? Otherwise I may just need to eat them all today hahah! Delicious though! 🙂

  8. shannon brown says:

    Instead of coconut milk, do you think it would be okay to use Almond milk instead? I always have vanilla almond around… This sounds amazing, I can not wait to try it!

  9. […] recipe and add to recipe box at ZipList…View full recipe at Meaningful Eats…View more trending […]

  10. angelitakarmalita says:

    This looks amazing! I’ve been eating lots and lots of chia seeds lately, so I’m always looking at ways to use them. I love this idea. I’m especially trying to ween myself from dairy, so I appreciate the fact that it’s dairy free. Thanks!

  11. Chelsea says:

    Oh my goodness these are delicious! I licked the spatula last night while pouring these into the ramekins, and then dreamed about them all night long. Yum! Thanks for the great recipe.

  12. Noeleen says:

    These were absolutely amazing. They’ve become a breakfast staple of mine. I’ve played with the recipe a bit to make a chocolate-y dessert one: instead of cinnamon I used unsweetened cocoa powder (1 tbsp instead of 2 tsp), and instead of banana I used raspberries (1 c. or so). I used 5 dates for that version, but I would probably use fewer next time around; the raspberries really sweeten it up. Both were amazing, though. Thanks for the inspiration!

  13. Laura says:

    Do you happen to have the nutritional value info on these? I log my food and was trying to figure it out. Tasted great!! I added blueberries on top and it was really good!

  14. hezzer says:

    I just made this, so good! And a bonus my supper pick 14 month old ate some! Still in shock. Thanks for the recipe.

  15. […] Recipe Credit: Based on a recipe from Meaningful Eats […]

  16. Susanne says:

    I have ground chia seeds, will that work?

  17. Holly says:

    I’ve never had to “scald” milk for a recipe. What exactly does that mean?

    • Erin Collins says:

      Scalding the milk just means to heat it until it almost starts to boil. When it starts to steam and almost boils, but not all the way boiling. I hope this helps!

      • Holly says:

        Yep! Thanks! These are my new favorite thing to eat. I feel so good because it’s all super healthy stuff yet tastes like such an indulgence. I brought some to work to share and my coworkers couldn’t believe there wasn’t any sugar in them! I’m thinking for my daughters first birthday I might do a breakfast party and make this in a giant bowl and garnish with bananas. Then, people could dip out as much as they want. Or maybe think of something to serve with it and serve it as a “dip.”

      • Lily says:

        Hm, I think you mean simmer the milk. Scadling is really used to explain that something is burning, or past the boiling point. Not trying to be annoying, just thought I’d share.

        Great recipe, though! Yum!

        • Erin Collins says:

          Sometimes that is what scald can mean! However, scald is also a technical cooking term used to describe bringing milk nearly to a boil. You wouldn’t want it simmering as that is past the boiling point. Just thought I’d respond because the milk will be too hot (and cook the egg yolks) if you bring it to a real simmner.

  18. Claire says:

    I’m doing whole30 and dates are out are the dates only to sweeten it? Would if still be good if I omitted them?

  19. Jessica says:

    Any idea how long these last in the fridge?

  20. Arliene Pinson says:

    Delicious. This is the first recipe I have tried using chia seeds. Great healthy way to satisfy a morning craving for something sweet.

  21. Dianne says:

    Can you please tell me how long these will last in the fridge or if they can be frozen? I am looking for recipe ideas for my 15 month old son so if I made a batch up wondering if it would keep for him for the four days.

  22. […] I have always struggled with eating breakfast … for a multitude of reasons. This has made me excited to eat breakfast, it’s absolutely delicious! It’s a great “Make ahead of time” breakfast for those busy mornings. It might be fun to experiment with different flavors too! Recipe Credit: […]

  23. […] via  […]

  24. […] Banana Chia Seed Breakfast Custards {Dairy-Free, Paleo … – On chia seeds! What trendy little things you are. At this point in their popularity, it is likely you’ve have had an encounter or two with chia seeds…. […]

  25. […] Banana Chia Seed Breakfast Custards {Dairy-Free, Paleo … – Chocolate Chia Seed Custard {Dairy-Free, Paleo} Chocolate Banana Avocado “Milkshake” {Dairy-Free, Paleo} Almond Poppy Seed Muffins {Grain-Free, Paleo} … Banana Chia Breakfast Pudding | Quinoa to Cake says: March 17, 2014 at 9:17 am […] Recipe Credit: Based on a recipe from Meaningful … […]

  26. Jodi says:

    I made this dish yesterday and loved it! Do you know the nutrition facts? Calories, etc? Thanks!

  27. Helen says:

    These are just delicious! Thank you!

  28. […] Beef from It Starts with Food, and ate this on a bed of spinach. AND, as it was the last day, I made these custards from Meaningful Eats and had a little treat after dinner. Delish […]

  29. Damien Hooper says:

    Hi Love your recipe could you please supply the nutritional value of this thanks

  30. Mina says:

    I have never made anything like this, but I followed the instructions and it turned out great! 2 modifications: used only 1/2 tsp cinnamon (because my 22 month old son doesn’t usually like cinnamon), and added an extra banana (because it was really ripe and I was going to throw it away anyway). I will definitely be making this again! My son and 13 year old stepdaughter loved it. I am also thinking of serving it as dessert at the end of a dinner party, in cute little glass dishes. 🙂

    Also… I don’t have a proper blender, so I added the ingredients to the hot coconut milk/yolk mixture and used my immersion blender. Worked fine.

  31. Rebecca says:

    These are delicious! I made the first batch exactly as in the recipe. The second batch I used mango instead of banana and it was awesome too. I am going to do peach next.

    I love custard and always looking for sugar free ones.

  32. cristna says:

    Wow! Super easy to do, and very very good! I will repeat it for sure!!
    Thanks for sharing! congrats!

  33. […] These custards are a healthy and delicious breakfast, snack, or dessert. You make them the night before and let them sit in the refrigerator overnight. They are sweetened only with bananas and dates, but taste like an indulgence. (recipe via […]

  34. Keri says:

    Hello Erin,
    I just want to say THANK YOU for sharing your fabulous recipes. Since I stumbled on your blog about a month ago, I have tried several – all delicious and refreshingly healthy. This custard is one of my favorites. My 4-year old son and I tried the pumpkin oatmeal pancakes this morning and the pumpkin chocolate chip bread this evening and they were both just perfect. Also, Iʼm 35 weeks pregnant and loving every bite of it all. 🙂 Your blog is my go-to site when Iʼm hungry. Thank you very much!

  35. Elisabeth Jackson says:

    Hey Erin! I’m one of your Sunday school students from last year, I actually came across this recipe by accident but it saved my day! My Mom is on a special dairy free, sugar free, gluten free diet right now, and being a baker it’s been a challenge for me to adapt recipes to make for the family that Mom can eat too. I was going to try pudding next, ( my Mom is really missing sugar right now) all I will have to omit is the eggs. Thanks again!

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