Peanut Butter Chia Pudding

This peanut butter chia pudding makes for a delicious breakfast, snack or healthy treat. Packed with peanut butter flavor and good-for-you ingredients!

I always knew I loved peanut butter, but I don’t think I fully processed just how deep my love goes for good ol’ PB. If I’m being honest, I would choose peanut butter over almond butter any day. If you’re the opposite, feel free to swap in almond butter in this recipe!

Chia pudding is the ultimate “diet-friendly” breakfast and/or mid-day snack. It’s gluten free, dairy free, grain free, refined sugar free, paleo friendly… it fits in almost any dietary preference or restriction and doesn’t skimp on flavor! I love how customizable chia pudding is. This is a great starter recipe, but if you want to get creative, feel free to experiment with my basic chia pudding recipe.

Hand holding a jar of peanut butter chia pudding topped with peanut butter, cacao nibs, granola, a strawberry and blueberries.

Why I Love Chia Pudding

  1. It’s ridiculously easy to make.
  2. It’s packed with nutrients! Chia seeds are a great source of healthy fats and fiber… read: they’ll keep you satisfied for hours! Read all chia benefits.
  3. There are countless flavor combinations. (Try this pumpkin chia mousse if you’re a pumpkin fan!)
  4. Chia pudding basically allows you to eat dessert any time of day. It’s thick and creamy like regular pudding but the nutrition facts make it acceptable to eat for breakfast, snacks or dessert.

Ingredients in Peanut Butter Chia Pudding

For this chia pudding we’re not just adding peanut butter as a topping, we’re stirring it into the chia pudding mixture so that each bite has a little peanut butter flavor.

  • Unsweetened almond milk – I prefer the mild, nutty flavor of almond milk, but you could swap in coconut milk or your favorite milk if you’d like!
  • Chia seeds  – the real MVP of this recipe. 😉
  • Maple syrup or honey – my go-to natural sweeteners.
  • Peanut butter – again, feel free to swap in a different nut or seed butter if you prefer a different flavor but peanut butter tastes delicious.
  • Vanilla
  • Toppings: extra peanut butter, cacao nibs, granola and berries – all optional of course, but highly recommended!

Jar of peanut butter chia seed pudding topped with cacao nibs, blueberries, and a strawberry.

How to Make Peanut Butter Chia Pudding

If you’ve made chia pudding before, you can probably guess where this is going! Start by whisking the almond milk, chia seeds, maple syrup, peanut butter and vanilla together. Let the mixture sit for five minutes and then whisk again to break up any clumps that have formed.

Put it in the fridge to let it set for at least 30 minutes. I like to prep mine the night before and let it set overnight! When you’re ready to enjoy, give the chia pudding a stir and top with whatever you’re in the mood for. For this combo I like to top mine with a drizzle of peanut butter, cacao nibs and berries, but banana slices and granola would be delicious as well! Enjoy.

More Chia Pudding Recipes

Chia Seed Recipes:

If you make this peanut butter chia pudding recipe, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.

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Peanut Butter Chia Pudding


Description

This peanut butter chia pudding makes for a delicious breakfast, snack or healthy treat. Packed with peanut butter flavor and good-for-you ingredients!


Ingredients

  • 1 cup unsweetened almond milk
  • 3 Tablespoons chia seeds
  • 1 Tablespoon maple syrup or honey
  • 2 Tablespoons peanut butter
  • 1/4 teaspoon vanilla
  • Toppings: extra peanut butter, cacao nibs and berries

Instructions

  1. Whisk together almond milk, chia seeds, maple syrup, peanut butter and vanilla. This takes a little effort because the peanut butter tends to stick together, but keep whisking until it’s dispersed. Let mixture sit for five minutes and whisk again to remove any chia clumps. Place in fridge to set for at least 30 minutes, but up to 12 hours.
  2. When ready to enjoy, top with toppings of choice: I like a drizzle of peanut butter, cacao nibs and berries, but banana slices would be delicious as well.
  • Category: Chia Pudding
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 of recipe without toppings
  • Calories: 215
  • Sugar: 2g
  • Sodium: 163mg
  • Fat: 16g
  • Carbohydrates: 14g
  • Fiber: 9g
  • Protein: 7g

Keywords: peanut butter chia pudding

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    21 comments
  1. This looks amazing! We are huge peanut butter fans too but are trying to eat less sugar. What’s your favorite peanut butter that has no added sugar?

    • Hey Nancy – I always just get whatever natural peanut butter is on sale and I always make sure to look for ones that have only 1 or 2 ingredients. I love Spread the Love and Justin’s peanut butter a lot, but I always switch it up!

  2. I haven’t made this recipe yet but planning on tomorrow! (really excited) But I was wondering why I can’t leave this for more than 12 hours in the fridge?

    • Sorry, I can see how that’s confusing. I was meaning you should let it “set” for 30 minutes – 12 hours, but it will certainly keep longer than that. It should keep for at least 4-5 day, maybe longer in the fridge. But the chia pudding does start to get thicker and a bit dry after a few days. You can always add more milk though to loosen it up. Hope this helps!

  3. Loved it! Didn’t know just a small addition of peanut butter can make chia seeds so yummy!

  4. I made this a few weeks back,awesome recipe!! It’s so good,I’ll have it as a healthy snack or after a workout. Instead adding vanilla or honey, I’ve used salted caramel peanut butter made out of whey protein and flax, so good! Thanks for sharing this recipe.

  5. I absolutely love this recipe! I make it very often. It’s so easy, nutritious and delicious! I top it with banana and fresh blueberries and/or raspberries. This is a go-to recipe for a great breakfast or hearty snack. Thank you so much!

  6. I have been looking for a simple make ahead breakfast that will keep me full for longer than a couple hours, and I have found it! This chia pudding recipe is delicious and filling! Super simple to make. I made the peanut butter one yesterday and I’m going to make again and add some coco powder also for a chocolate peanut butter mix!

  7. This is the first time I ever made or ate chia seed pudding. I was very nervous and skeptical, as I am a fairly picky eater. This was very delicious! I made it in the evening and had a few bites after dinner and it took care of my sweet tooth. I saved the rest for breakfast and had it before class. It made me feel so full! And it was delicious!!! I am sending this recipe to all my friends!

  8. Thank you for the recipe! Since you’re a lover of PB, have you ever tried the powdered PB that has come out? I was thinking it may work with this recipe.

  9. Thanks for another good and healthy recipe. I followed the recipe and my pudding looked a little thin so I added another T of chia seeds and let it sit for 45 minutes. I may try adding cocoa powder next time 🙂

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