Peanut Butter Chia Pudding (Print Version)
Creamy protein-packed chia pudding with rich peanut butter, perfect for breakfast or a guilt-free treat.
# What You'll Need:
→ Base
01 - 2 cups unsweetened almond milk (or milk of choice)
02 - 6 tablespoons chia seeds
03 - 1/3 cup creamy peanut butter
04 - 2–3 tablespoons pure maple syrup, adjusted to taste
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Optional Toppings
07 - Sliced banana
08 - Chopped roasted peanuts
09 - Dark chocolate shavings
10 - Fresh berries
# How to Make It:
01 - In a medium bowl, whisk together the almond milk, peanut butter, maple syrup, vanilla extract, and salt until smooth and fully incorporated.
02 - Stir in the chia seeds and mix thoroughly to ensure even distribution throughout the liquid.
03 - Cover the bowl and refrigerate for at least 4 hours, or overnight, until the mixture thickens to a pudding-like consistency.
04 - Remove from the refrigerator and stir the pudding well to break up any clumps and redistribute the chia seeds.
05 - Divide the pudding into 4 serving bowls or jars and add desired toppings such as sliced banana, chopped peanuts, chocolate shavings, or fresh berries.
# Expert Advice:
01 -
- You literally cannot mess this up because there is no cooking involved, just stirring and waiting.
- The peanut butter makes it feel indulgent enough for dessert while the chia seeds quietly pack in omega 3s and fiber.
- It stores beautifully for four days so you can prep breakfast for half the workweek in one go.
02 -
- Stir the mixture once after about thirty minutes in the fridge to break up any clumps before they set permanently.
- If the pudding ends up too thick, simply stir in a splash more milk until it reaches the texture you want.
03 -
- Warm the peanut butter for fifteen seconds in the microwave so it blends into the milk without furious whisking.
- Double the recipe and portion it into five jars for grab and go breakfasts that make early mornings feel civilized.