Banana & Berry Hemp Seed Pudding

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Jars of our Banana and Hempseed Berry Pudding recipe topped with fresh fruit

This is another dish inspired by our time in Oslo, Norway.

For only spending 24 hours there, I’m still a little perplexed as to how I managed to gain two completely different ideas for the blog. I’m not complaining, and neither are my taste buds. Let’s make some simple, healthy dessert, shall we?

Food processor with ingredients for making our healthy vegan Banana and Hempseed Berry Pudding

When we’re traveling, it’s often difficult to find anything sweet outside of dairy-free chocolate at the grocery store. So when we stumbled upon a local cafe that had some vegan options, I was thrilled.

Because of the language gap, I wasn’t quite sure what I was ordering. But I knew it was “dairy-free” and a “pudding” and it had “berries.” Good enough for me.

Food processor filled with our freshly blended Banana and Hempseed Berry Pudding recipeThis recipe is quite basic and simple, requiring just 6 ingredients and 1 bowl (food processor).

The idea is simple: Kind of like a thicker banana berry-based smoothie with hemp seeds and chia seeds. The result is a naturally-sweet “pudding” that’s perfect for snacking or a lighter dessert.

It almost goes without saying, but this dessert is packed with free-radical fighting antioxidants thanks to the berries, potassium from the bananas, Omega 3 fatty acids and protein from the chia seeds, and all 20 amino acids (including the 9 amino acids our bodies can’t produce) from the hemp seeds. Thanks hemp seeds!

Oh, and cinnamon helps stabilize blood sugar levels. Thanks cinnamon!

Measuring glass and jar filled with our gluten-free vegan Banana Berry Hempseed Pudding

I hope you all love this pudding! It’s:

Creamy
Cool
Naturally sweet
Loaded with healthy ingredients
Easy to make
& Satisfying

This is the perfect treat to have around when you need something quick for breakfast or a snack or you’re craving a healthier dessert. I enjoyed mine after dishing on some chana masala and it was the perfect sweet ending to my night.

If you give this recipe a try, let us know what you think! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see what you came up with. Cheers, friends!

Jars of our homemade Banana and Hempseed Berry Pudding for a delicious vegan breakfast or snackJar of our antioxidant-packed Banana and Hempseed Berry Pudding

Banana & Berry Hemp Seed Pudding

A healthier snack or dessert made with berries, sweetened with bananas, and thickened with hemp seeds and chia seeds! Naturally sweet, creamy, and incredibly nutrient-rich. Plus, just 6 ingredients and 1 bowl required.
Author Minimalist Baker
Print
Three small jars of Banana Berry Hempseed Pudding topped with sliced fruit
5 from 13 votes
Prep Time 2 hours 15 minutes
Total Time 2 hours 15 minutes
Servings 3
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

  • 2 just ripe (not overripe) bananas, (peeled // if too ripe, the flavor can be overwhelming)
  • 2 cups organic berries* (fresh or, if frozen, thawed)
  • 2 Tbsp light coconut milk (or almond milk)
  • maple syrup or pitted dates (optional // to taste)
  • 2 Tbsp hemp seeds*
  • 2 Tbsp chia seeds
  • 1/8 tsp ground cinnamon

Instructions

  • Add bananas, berries, and coconut milk to a food processor and mix to combine. Then taste and adjust sweetness if needed, adding either maple syrup or pitted dates (optional) and blending to combine.
  • Next, add hemp seeds, chia seeds, and cinnamon (see photo), and pulse to combine. Transfer to 3-4 serving dishes (I love these ones from World Market // use fewer or more serving dishes if altering batch size).
  • Cover and refrigerate to chill for at least 2 hours, preferably overnight. Will keep in the refrigerator for 3-4 days.

Notes

*For the berries, I used Trader Joe’s organic berry medley, which has blueberries, blackberries, raspberries, and strawberries.
*Hemp seeds can be difficult to digest for some people. If you have trouble tolerating them, sub an additional 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) chia seeds or flaxseed meal.
*Nutrition information is a rough estimate calculated without additional toppings.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 185 Carbohydrates: 31.9 g Protein: 4.6 g Fat: 5.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Fiber: 6.7 g Sugar: 16.8 g

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  1. Carly says

    Love this! It is such a quick, simple, and delicious snack. I enjoy eating this as a nice and refreshing treat and will sometimes even randomly take a bite here and there throughout the day. So good!

  2. Nicole says

    This tasted like a delicious cross between a smoothie and chia pudding. I used thawed frozen strawberries, and my banana was pretty ripe but I didn’t find it overpowering. I added a splash of maple syrup and vanilla. Yum!

  3. Keisha says

    Is there any other fruit instead of bananas I could use in this smoothie and perhaps your other ones (I personally just can’t stand them)

      • Gabrielle Gueron says

        I haven’t tried it yet (and I have no problem at all with the bananas), but if substituting, would consider using cooked sweet potatoes instead of bananas. It adds sweetness and texture.

  4. Paula says

    I’m allergic to nuts so I was excited to see a sweet recipe that didn’t include a nut milk. This pudding was very easy to make. I have a tiny food processor so I halved the recipe and filled two small ramakins. I used fresh strawberries and blackberries and since I am not vegan, added a little honey to the mix. Tasted a bit like a fantastic, seedier and softer sorbet. Fresh and just the right amount of sweetness. Thanks for the recipe.

  5. julie mott says

    I just invested in a vitamix and was looking for pudding or smoothie recipes. So glad I saw this. I made the pudding this morning… delish! I used a mixture of frozen raspberries and blueberries that we picked over the summer at the farm down the street. I did not thaw them first as recommended, but it turned out fine. I also used maple syrup rather than the dates. Consistency was great and the sweetness was just right. Will definitely make this again. It’s perfect because I can make it the night before and then grab & go the next morning.

  6. Emily says

    Made these on a whim and they are SO YUMMY! My parents absolutely loved them; I wish I had made more, they ate the ones I meant to save for my breakfast this morning!!

  7. Debs @ Wilde Orchard says

    Beautiful recipe, Dana. I threw in some left over avocado that I had from the night before and it was super duper creamy perfection. Thanks.

  8. Kati says

    This is so delicious! I made it twice this week :) I love to mix it in with a serving of oats for a filling meal. Thank you for the recipe!

  9. Amy | Lemon and Coconut says

    Wow everything you do feels like stepping into a sun-drenched world where everything is clear and so so good. Gorgeous :)

  10. Ashlyn // Dollop Of Yum says

    This pudding looks absolutely fantastic! It is definitely a healthier sweet treat and the berries make it a perfect spring recipe. :)

  11. Maria says

    Made these straight away for dessert and they are so perfect and satisfying. I could have berry smoothies for breakfast, lunch and dinner so this is a fantastic compromise.

  12. Emily @ Robust Recipes says

    Looks delicious. I have never thought to put hemp seeds in my pudding! I will have to give this one a try! :)

  13. Amberley says

    These are currently chilling in the fridge! Only 1 hour more to go until I get to try the finished product :) Of course, some of the… batter(?) was already licked off of the spatula. As is always called for in a good recipe! I was so excited to see a new recipe today. Thank you!! I’ll report back on how it is.

    My only question is in your pictures it looks like the pudding fills the jars? Did you use the pint jars in the link? Obviously, I’m guessing that’s an artistic thing at this point. Let’s just say I’m a volume eater haha. My recipe filled 3 pint jars maybe 1/3 full each.

    This may sound crazy but I’ve never made any kind of pudding before. Non vegan, vegan, chia seed, anything… so this’ll be great!

  14. janice says

    Hi Dana. What a delicious sounding recipe. As a diabetic I am very interested in your comment that “cinnamon helps stabilize blood sugar levels”. Could you please describe the physiological mechanism by which cinnamon does stabilize blood sugar levels? Does it act like insulin? And by stabilize do you mean raise if blood sugar is low or lower if blood sugar is high. Many thanks for the information. I am sure I will find it very helpful.

    • Amberley says

      Hi Janice! Sorry to butt in, I know you are writing to Dana, but I thought I’d offer my two cents :) I love cinnamon soo much, and eat way more than 1/2 tsp a day (the often tossed around amount for recommended effects). There are many articles I briefly skimmed on the health effects of cinnamon for diabetics, but this one on npr I thoughts was really nicely done: http://www.npr.org/sections/thesalt/2013/12/30/255778250/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best.

      Basically, it has definitely been proven that it can, over time, reduce elevated blood sugar levels (among other things!), and is overall good for you. But, it hasn’t been researched enough to state by how much, or if it’s really overall that effective. What the article is saying, and many other articles agreed, is that it’s not very effective for those who are already diabetic. Especially compared to modern medicine. Rather that it’s a good thing to keep in mind for those who are pre-diabetic – almost 1/4th of the country!

      This is my completely unprofessional research, just thought I’d lend a hand. I have a final tomorrow and I’m in full procrastination mode!

      I’ll be interested to see if anyone else has input.

  15. Alison says

    This looks yummy!
    I am surprised you came across any type of language barrier in Norway, especially in Oslo. I have visited friends and family there many times, and everyone, even the older folks, speak English. I am not a Norwegian speaker and have never run across difficulty understanding a Norwegian, nor have they not understood me.

  16. Amberley Powell says

    This looks amazing! I will definitely be trying this (hopefully today), but for sure soon! Thanks for everything Dana!

  17. Natalie | Feasting on Fruit says

    Like chia pudding but with a little more seedy variety! This is a really neat idea, yay for travel inspiration :)

  18. Celeste | The Whole Serving says

    I love hemp seed, I think it is a very underused seed. I add them to my smoothies all the time, but never thought about putting it in a pudding. Thanks for this awesome use of hemp seed.

    • Laura ~ Raise Your Garden says

      And every slump before and after! Slump all day I say if I can snack on this!

      Thrilled with the cinnamon, hypoglymcemic here and blood sugar easily gets out of whack. Terrible feeling! And my skin is begging for all the anti-oxidents it can get! Reached the point where it’s like, great, I’m getting acne and wrinkles…c’mon!

    • Donna says

      It is delicious. It looks like the portions are small, but they’re actually not. The pudding is dense.
      I don’t normally add the optional sweetener to a recipe, but I added the maple syrup and I’m glad I did.