Diabetes-Friendly Recipes

Banana Chia Pudding

Blogger Aimee Frantzen, the Diabetic Foodie, created this healthy version of a southern classic. Dig in! (For more information, use our search tool to go directly to Aimee's blog or click link below.)
Servings: 4
Prep time:


  • 1 ¼ cups unsweetened vanilla almond milk
  • 1/3 cup chia seeds
  • ¼ cup cacao (not cocoa) powder
  • 2 small ripe bananas, mashed
  • 2 tbs honey
  • ½ tsp sea salt
  • 1 tsp vanilla extract
  • 1 cup sliced strawberries


1. Begin by mashing the ripe bananas until they have a soupy consistency. (This will sweeten the pudding and make it thick)

2. Add almond milk, cacao powder, honey, vanilla extract and salt. 

3. Using a whisk, mix the ingredients until the cacao powder has incorporated into the liquids. Again, the consistency should be soupy.

4. Add the chia seeds to the mixture and fold them in using a spatula. The mixture should resemble brownie batter now. 

5. Next, separate the pudding into 3/4 cup servings to make a total of 4. (I store mine in small mason jars but you can use air-tight plastic containers, if you prefer.)

6. Refrigerate at least overnight but I think it tastes best on the second day! Note, pudding can be refrigerated for up to 4 days. 

7. Top each one with strawberries before serving.

Click here for other recipes in Aimee's blog, The Diabetic Foodie



Nutrition Information

Per serving: 210 calories, 7.7 grams fat, 0 mg cholesterol, 350 mg sodium, 34 grams carbohydrates, 6.6 grams protein. 





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