Go Back
Creamy peanut butter chia pudding in a glass jar topped with banana slices and dried fruit.
Layla

Peanut Butter Chia Pudding

Creamy, protein-packed pudding that tastes like dessert but fuels your morning.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 2 cups unsweetened almond milk or any milk you prefer
  • 0.5 cup creamy peanut butter no sugar added preferred
  • 0.5 cup chia seeds black or white
  • 2 tbsp pure maple syrup or honey
  • 1 tsp vanilla extract
  • 0.25 tsp fine sea salt
For Serving
  • 1 medium sliced banana optional
  • 2 tbsp chopped roasted peanuts optional

Equipment

  • Medium mixing bowl
  • Whisk
  • 4 small jars or containers with lids

Method
 

Make the Pudding
  1. Pour almond milk into a medium microwave-safe bowl and heat for 45-60 seconds until just warm, not hot. Add peanut butter and whisk vigorously until completely smooth with no streaks remaining. This step prevents the peanut butter from seizing when cold.
  2. Whisk in maple syrup, vanilla extract, and salt until dissolved. Sprinkle chia seeds evenly across the surface while whisking constantly to prevent clumping. Continue whisking for 30 seconds until seeds are distributed throughout.
  3. Let mixture sit at room temperature for 10 minutes, then whisk again to break up any seeds that have started to clump together. The pudding should look evenly speckled.
  4. Divide evenly among 4 small jars or containers, about 3/4 cup each. Seal and refrigerate for at least 4 hours, preferably overnight, until thick and spoonable. The pudding is ready when it holds its shape and does not run when the jar is tilted.
Serve
  1. Stir each portion before eating to redistribute any settled seeds. Top with sliced banana and chopped peanuts if desired. Pudding keeps refrigerated for up to 5 days.

Notes

For the smoothest texture, use conventional peanut butter rather than natural style that separates - or stir your natural peanut butter very well first. If your pudding is too thick after chilling, thin it with a splash of milk; if too thin, stir in 1 tablespoon more chia seeds and chill another hour. Make a double batch on Sunday for grab-and-go breakfasts all week.