Peanut Butter Chia Pudding
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Creamy, satisfying, and packed with wholesome ingredients, this peanut butter chia pudding is one of the easiest breakfasts I make ahead for busy mornings. Chia seeds, peanut butter, and dairy-free yogurt create a rich protein-packed pudding in just 35 minutes.
There are plenty of make-ahead breakfasts out there, but when I need a break from my usual overnight oats recipes, I make this peanut butter chia pudding. It is similar to a flaxseed pudding but is flavored with powdered peanut butter for an intense flavor. If your mornings are busy, but you cannot function without a good breakfast, try this recipe.
The first time I made this recipe, I was busy prepping in the kitchen on a Sunday night. My boys asked me what it was, and I saw the excitement in their eyes as soon as I said the words peanut butter and pudding. The next morning, they were confused as to why I served them pudding for breakfast. I told them it was a special kind of breakfast, just like the tiramisu overnight oats they get so excited about. They ate their pudding with a renewed sense of enthusiasm, even for a Monday morning.
👩🏽🍳 Why I Love This Recipe
Creamy, indulgent breakfasts do not have to be complicated or unhealthy, and this peanut butter chia pudding is proof of that. As a superfood, the health benefits of chia seeds are impressive. They provide fiber, plant-based omega-3s, and contribute to the thick texture. I like using powdered peanut butter as it adds all the flavor without making the pudding overly heavy. From the perspective of a health coach, I love this recipe since it is easy, nutritious, and keeps my family satisfied all morning.
Putting everything together could not be any easier. I whisk all the ingredients together until smooth, then chill it, allowing the chia seeds to absorb the liquid and thicken up, and finally serve it with whatever toppings I am in the mood for. Whether I prepare it the night before or let it set for about 30 minutes, the result is always thick, creamy, and delicious.
One day during the summer holidays, we had an unexpected power cut. I had planned a day of baking with the boys, but now that was out of the question. I started looking through all my no-bake recipes when my youngest asked if we could make peanut butter chia pudding. I said yes, but we would have to work in record time so that we could get it into the fridge while it was still cold. We worked together and got the puddings done in 5 minutes and packed them in the fridge along with some ice bricks.
When it was time to serve, they all suggested that we serve it with ice cream since it would all melt if we did not eat it. Just then, the power came back on, but my kids had already raided the freezer. Ha! Next time you make this pudding, see how quickly you can get it done and in the fridge.
🥘 Ingredients
Every ingredient in a peanut butter chia pudding helps create a creamy texture with plenty of flavor. This is what I use:
Dairy-free milk: I use an unsweetened dairy-free milk as the base of the pudding. Creamier options like cashew milk or canned light coconut milk create a rich texture.
Plain dairy-free yogurt: A little yogurt makes the pudding noticeably creamier with a slight tang that balances the peanut butter. It can be omitted if needed, but I personally never skip it.
Chia seeds: This is what transforms the liquid into a thick pudding as they absorb moisture.
PB2 powdered peanut butter: I love using powdered peanut butter because it delivers plenty of flavor while keeping the pudding lighter than traditional peanut butter.
Sweetener: I usually use maple syrup or agave to add a touch of sweetness if my toppings are not too sweet.
Vanilla extract: Vanilla rounds out all the flavors and gives the pudding a warm, dessert-like taste.
Salt: Just a small pinch makes the peanut butter flavor pop.
Optional toppings: Sometimes I add sliced bananas, vegan caramel, chopped nuts, peanut butter drizzle, or whipped cream to finish off the pudding.
🔪 How To Make
All I need is one bowl and a whisk to make this peanut butter chia pudding. This is how I create the delectable pudding-like texture each time:
Add ingredients to a bowl: I add the dairy-free milk, yogurt, chia seeds, PB2 powdered peanut butter, sweetener, vanilla, and salt to a medium bowl.
Whisk: Then I whisk immediately until everything is smooth and well combined, and allow the mixture to chill in the fridge for at least 30 minutes.
Top and serve: I give the pudding a stir, add the toppings of my choice, and serve.
💭 Expert Tips
My #1 Secret Tip for this peanut butter chia pudding recipe is to whisk the mixture twice. I always whisk everything together, let it sit for about 5-10 minutes, then whisk it again before refrigerating. That second stir breaks up any chia seed clumps before they have a chance to set, giving the pudding a much smoother texture.
Other Tips To Keep In Mind:
- Adjust the sweetness after chilling: Chia seeds mellow flavors lightly as they hydrate, so I like to taste the pudding after it has set before deciding whether to add another drizzle of maple syrup.
- Mix the PB2 well before adding the seeds: To help prevent clumps, I whisk everything except for the chia seeds first, then slowly add them in and continue whisking. This ensures that I do not end up with dry pockets in the finished pudding.
- Serve chilled: The texture becomes noticeably thicker and creamier after several hours in the refrigerator, which is why I always serve it chilled.
- Prep individual jars: Dividing the mixture into mason jars right away makes breakfast or snacks far more convenient for the next day.
📖 Variations
This peanut butter chia pudding is a great recipe for customizing. These are a few simple changes I made for 3 fun variations:
Chocolate peanut butter: For something that really tastes like dessert, I whisk in 1 tablespoon of unsweetened cocoa powder into the mixture and top it with a few vegan chocolate chips and a swirl of healthy vegan chocolate sauce. My boys love this and say it tastes just like a peanut butter cup.
Peanut butter and jelly: For a classic PB&J flavor, I stir in 1/4 cup diced strawberries or raspberries after the pudding has chilled, then finish each serving with a spoonful of strawberry chia seed jam. I love the sweet, slightly tart flavors in this version.
Banana bread: I mix 1/2 teaspoon ground cinnamon into the pudding before chilling, then top it with 1/2 sliced banana and 1 tablespoon of chopped walnuts or pecans. This tastes like a creamy banana bread, and I love making this in the fall.
🍽 Serving Suggestions
This peanut butter chia pudding is filling enough to enjoy on its own, but I highly recommend turning it into a breakfast parfait. You could layer it with fresh berries, high protein granola, and top it off with caramelized bananas. Or if you prefer to keep it simple, enjoy it with some chocolate milk tea.
I usually let my boys add their own toppings to their puddings, and when I let them get away with it, they really focus on turning it into a dessert. They have added chopped up vegan peanut brittle, along with pieces of vegan peanut butter cups, and finished it off with vegan whipped cream and a drizzle of vegan caramel sauce. With a side of vegan homemade chocolate milk, of course. When they do this, you can bet they are getting extra veggies for dinner.
🧊 Storing And ♨️ Reheating
Refrigeration: I store the pudding in an airtight container or individual jars in the refrigerator for up to 5 days.
Freezing: While you can freeze chia pudding for up to 1 month, I usually prefer making it fresh because freezing can slightly change the texture.
Reheating: If frozen, I thaw the pudding in the fridge overnight, and then serve it cold straight from the fridge. There is no need to reheat this recipe.
❓Recipe FAQs
Can I use regular peanut butter instead of powdered peanut butter?
Yes, you can. If you do not have the powdered variety, substitute 2 tablespoons of creamy peanut. The pudding will be a little richer and slightly thicker because of the added oils, but it is just as delicious. I recommend whisking the peanut butter into the milk before adding the remaining ingredients to ensure it blends smoothly.
How can I fix chia pudding that is too thick or too thin?
If the pudding becomes too thick after chilling, I stir in 1-2 tablespoons of dairy-free milk at a time until it reaches my preferred consistency. If it is too thin, I mix in 1 teaspoon of chia seeds and let it sit for 15-20 minutes, then check the texture again before adding more.
What should the texture of the chia pudding be when it is ready?
A properly set chia pudding should be thick, creamy, and spoonable, similar to yogurt or tapioca pudding. The chia seeds should be evenly suspended throughout the mixture rather than sinking to the bottom or clumping together. If the pudding seems runny, I like to let it chill for a bit longer before adding more chia seeds. Ideally for an hour.
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Peanut Butter Chia Pudding
Creamy, satisfying, and packed with wholesome ingredients, this peanut butter chia pudding is one of the easiest breakfasts I make ahead for busy mornings. Chia seeds, peanut butter, and dairy-free yogurt create a rich, protein-packed pudding in just 35 minutes.
Servings: 2
Calories: 187kcal
Ingredients
- ¾ cup dairy free milk of choice , the creamier the milk the richer the flavor will be
- ¼ cup plain dairy free yogurt , see note
- ¼ cup chia seeds
- 2 tablespoons PB2 powdered peanut butter , see note
- 1-2 tablespoons sweetener of choice , I used maple syrup (optional for added sweetness)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional toppings:
- Sliced bananas
- Homemade caramel
- Chopped nuts
- Whipped cream
- Peanut butter , or powdered peanut butter mixed with a little milk in a 2:1 ratio
Instructions
- Add all ingredients into bowl.
- Whisk well to combine. Do this quickly so it doesn’t clump. You can also whisk everything but the chia seeds, then slowly add the chia seeds in while whisking to prevent them from clumping.
- Allow to set in the fridge at least 30 minutes, you can also make this the night before.
- Top with what you prefer and enjoy!
Notes
- My #1 Secret Tip for this peanut butter chia pudding recipe is to whisk the mixture twice. I always whisk everything together, let it sit for about 5-10 minutes, then whisk it again before refrigerating. That second stir breaks up any chia seed clumps before they have a chance to set, giving the pudding a much smoother texture.
- Adjust the sweetness after chilling: Chia seeds mellow flavors lightly as they hydrate, so I like to taste the pudding after it has set before deciding whether to add another drizzle of maple syrup.
- Mix the PB2 well before adding the seeds: To help prevent clumps, I whisk everything except for the chia seeds first, then slowly add them in and continue whisking. This ensures that I do not end up with dry pockets in the finished pudding.
- Serve chilled: The texture becomes noticeably thicker and creamier after several hours in the refrigerator, which is why I always serve it chilled.
- Prep individual jars: Dividing the mixture into mason jars right away makes breakfast or snacks far more convenient for the next day.
Nutrition
Calories: 187kcal | Carbohydrates: 22g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 245mg | Potassium: 112mg | Fiber: 8g | Sugar: 8g | Vitamin A: 36IU | Vitamin C: 4mg | Calcium: 188mg | Iron: 2mg
