Peanut Butter Chia Pudding



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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

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4.41 from 97 votes

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!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2


  • 1 cup unsweetened almond milk
  • 3 Tablespoons chia seeds
  • 1 Tablespoon maple syrup or honey
  • 2 Tablespoons peanut butter
  • ¼ teaspoon vanilla
  • Toppings: extra peanut butter, cacao nibs and berries


  • 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.
  • 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.



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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: peanut butter chia pudding
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. 5 stars
    You can never go wrong with peanut butter!! This chia pudding was a hit! Will be making again! I topped with peanut butter abs cacao nibs! What a great treat!

    1. So glad you enjoyed this recipe, Taylor! Thanks so much for trying it and for the review. I really appreciate it!

  2. 5 stars
    Love this pudding! Comes together so fast! I like to put the nut milk and peanut butter in the blender for fast blending!

    1. Yay!! So glad you enjoyed this chia pudding, Nicole! Thanks so much for the review. I really appreciate it!

  3. 5 stars
    This is my first time trying chia pudding. I read through a lot of recipes online. Swapped the honey/syrup for one packet of monk fruit sweetener, added a dash of salt and cinnamon. Topped with sliced bananas and ate for breakfast, was very happy! Delicious, would make a great dessert too.

  4. 5 stars
    Delicious!! The peanut butter flavor is so good, and I love that it adds protein too. I ran out of yogurt and was looking for something to eat with my granola and berries. This was perfect! Thank you!

  5. 5 stars
    Please let us know how to make this with powdered peanut butter.
    The original is a Huge hit in our family 🥰

    1. Hi Monica – You can just sub the powered PB 1:1, but you may have to add some additional liquid, because the powdered pb will soak up some of the liquid. Let me know how this turns out for you with the powered pb. Enjoy!

    1. WOO! This is the best, Kayla. I am excited to hear that you are loving this recipe and it turned out great for you. Thank you for sharing your review + star rating, it means so much to me!

  6. Yum! How long will this last in the fridge? I was hoping a few days, but the chef’s note of “up to 12 hours” threw me! Want to make sure I can use this for meal prep. Thank you!

    1. Hi Kelly – I can see how that might be confusing. I would recommend setting the chia pudding in the fridge for up to 12 hours, it should keep for at least 4-5 days, 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!

  7. I tried the recipe it didn’t get thick at all I had it in my fridge overnight. I think that there should be less milk. what could have went wrong? I followed all the instructions.

    1. Hi Mindy – How fresh are your chia seeds? Was your mixture completely mixed before putting in the fridge? What type of chia seeds did you use?

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