Peanut Butter Chia Pudding
Peanut Butter Chia Pudding is a thick, protein-rich breakfast made by stirring natural peanut butter into chia seeds and plant milk, then letting the mixture set overnight. The chia seeds absorb the liquid and form a creamy, pudding-like texture with no cooking required. It takes about five minutes to assemble and is ready to eat the next morning.
Equipment
- Mixing bowl
- Whisk or fork
- Refrigerator-safe container with lid
Ingredients
- 2 cups unsweetened almond milk or any plant-based milk of your choice (preferably chilled)
- ½ cup natural creamy peanut butter look for unsweetened, organic if possible
- ¼ cup pure maple syrup adjust to taste
- 1 tsp pure vanilla extract high-quality vanilla enhances aroma
- ¼ tsp fine sea salt enhances sweetness and depth
- ½ cup chia seeds preferably black or white variety for even gelling
- 2 tbsp crushed roasted peanuts for texture and aesthetic crunch
- 2 tbsp sliced bananas or berries choose ripe seasonal fruit
- 1 tsp cocoa nibs optional, for a bitter contrast
Instructions
- In a medium mixing bowl, whisk together the almond milk, peanut butter, maple syrup, vanilla extract, and sea salt until the mixture is smooth and well combined. The peanut butter should be fully emulsified without lumps—this may take up to 1 minute of vigorous whisking.
- Slowly sprinkle in the chia seeds while whisking continuously to avoid clumping. Continue to whisk gently for another 30 seconds to ensure even dispersion of the seeds.
- Transfer the mixture into a glass container or individual jars with lids. Cover and refrigerate for at least 4 hours, ideally overnight. The pudding is ready when thickened to a custard-like consistency. Stir once after an hour of chilling to redistribute seeds and prevent clumping at the bottom.
- Give the pudding a final stir before serving. Top with any combination of crushed peanuts, sliced bananas, berries, or cocoa nibs as desired.
Notes
- For a lighter version, swap half the peanut butter with plain unsweetened almond butter.
- If your chia pudding feels too thick, stir in an extra tablespoon or two of plant milk before serving.
- To intensify the peanut flavor, briefly toast the peanuts before crushing them for garnish.
Nutrition
Calories: 408kcalCarbohydrates: 32gProtein: 13gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gTrans Fat: 0.03gSodium: 474mgPotassium: 361mgFiber: 10gSugar: 17gVitamin A: 34IUVitamin C: 1mgCalcium: 327mgIron: 2mg
Tried this recipe?Rate this recipe !
