Peanut Butter Chia Pudding (Printable version)
Creamy peanut butter and chia seed pudding, chilled overnight for a nutritious breakfast or dessert treat.
# What You’ll Need:
→ Pudding Base
01 - 2 cups unsweetened almond milk (or milk of choice)
02 - 1/2 cup natural creamy peanut butter
03 - 1/4 cup pure maple syrup (or honey)
04 - 1 teaspoon vanilla extract
05 - Pinch of salt
→ Chia Seeds
06 - 1/2 cup chia seeds
→ Toppings (optional)
07 - 2 tablespoons roasted peanuts, chopped
08 - 2 tablespoons dark chocolate chips or shavings
09 - 1 ripe banana, sliced
10 - Fresh berries
# How to Make It:
01 - In a medium mixing bowl, whisk together the almond milk, peanut butter, maple syrup, vanilla extract, and salt until the mixture is completely smooth and well blended.
02 - Add the chia seeds to the wet mixture and stir thoroughly to ensure even distribution, preventing any clumping.
03 - Cover the bowl tightly and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
04 - Remove from the refrigerator and stir the pudding once more to break up any settled seeds and restore a creamy, uniform texture.
05 - Divide the pudding evenly among serving glasses or bowls. Top with chopped peanuts, dark chocolate shavings, banana slices, or fresh berries as desired.
# Expert tips:
01 -
- Five minutes of stirring and the refrigerator does all the heavy lifting while you sleep.
- The peanut butter makes it feel like dessert but the nutrition profile says breakfast.
02 -
- Stirring the chia seeds twice during the first hour prevents a gummy layer from forming at the bottom.
- Natural peanut butter separates so warm the jar slightly and stir it well before measuring.
03 -
- Make a double batch in mason jars with lids for grab and go breakfasts all week.
- Layer the toppings between pudding spoonfuls in a glass for a look that turns a weekday snack into something special.