Creamy Peanut Butter Chia Pudding

Meghan

Creamy Peanut Butter Chia Pudding

This creamy peanut butter chia pudding is smooth, delicious, and packed with protein and fiber. Perfect for an easy make-ahead breakfast or a healthy snack to fuel your day.

Print Recipe

Prep Time 10

Servings: 2

Calories: 215

Ingredients Method Notes

Ingredients

1 cup unsweetened almond milk
3 Tablespoons chia seeds
1 Tablespoon maple syrup or honey
2 Tablespoons peanut butter
¼ teaspoon vanilla
Toppings: extra peanut butter cacao nibs and berries

Method

Mix the Pudding

Pour the almond milk into a medium bowl and add the chia seeds, maple syrup, peanut butter, and vanilla. Give everything a good whisk until it looks smooth. Peanut butter can be stubborn, so keep whisking until it blends in completely.

Chill and Thicken

Let the mixture rest for five minutes to allow the chia seeds to start thickening, then whisk again to break up any clumps. Cover and chill in the fridge for at least thirty minutes or leave it overnight for a thicker pudding.

Serve

When you are ready to dig in, top with whatever you like. A drizzle of peanut butter, a sprinkle of cacao nibs, and fresh berries are always great choices, but banana slices taste amazing too.

Notes

If you don't like the texture of chia seeds, consider grinding them first, but measure the amount before grinding.
Any milk works, so use your preferred option.
Swap the peanut butter for two tablespoons of powdered peanut butter to reduce fat and calories.
Use any liquid sweetener you prefer, such as agave syrup or coconut nectar.
Store chia pudding in airtight jars in the fridge for up to three days.