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