Say hello to this dreamy Peanut Butter Chia Pudding! It’s made with 4 simple ingredients, natural peanut butter, omega-rich chia seeds, maple syrup and a rich and creamy almond milk. It’s makes a delicious good-for-you breakfast or healthy snack. This peanut butter chia pudding is the perfect morning swap for overnight oats when you need a healthy, lower carb, vegan meal!
Hannah’s hot take
Why You’ll Love My Recipe
This creamy chia pudding is not only packed with plant-based nutrition, but is made with just 4 ingredients and in 5 minutes. I can whip up a big batch that will last the week for the family. When ready to eat, top with chopped banana for the ultimate PB and banana combo! It’s simply the perfect easy breakfast, wholesome snack, or healthy dessert for true peanut butter lovers.
This is also yet another great recipe for those with Irritable Bowel Syndrome (IBS) like myself. Chia pudding is really easy to digest, naturally gluten-free and dairy-free and great for those with sensitive tummies like me. I struggle with Irritable Bowel Sydrome (IBS) and starting my morning with chia pudding has been a game-changer!
Chia seeds – Chia pudding can be made with both white chia seeds and black chia seeds. They hold similar health benefits and really only differ in visual color. Use the chia seeds that are most accessible to you!
Peanut butter – For the best flavour and consistency, I recommend using drippy natural peanut butter. Processed peanut butters will work, but will make a thicker chia pudding and may alter the flavour of the pudding because of the additives.
Maple syrup – Adds just a touch of sweetness that pulls all the flavours in the creamy pudding together. If preferred, use another liquid sweetener of choice, such as agave nectar.
Add-ins and Substitutions
Peanut butter substitutions – If you are allergic to nuts or simply want to try another nut butter, feel free. Swap the peanut butter 1:1 with another nut or seed butter such as almond butter, cashew butter, sunflower seed butter for a nut-free option, or any favourite creamy nut butter of choice.
Almond milk substitutions – Use any non-dairy milk. I recommend using unsweetened almond milk, or plain milks such as oat milk, soy milk, coconut milk, or cashew milk. If you are using sweetened milks, omit the maple syrup or reduce to taste.
Add vanilla extract – A small splash (about 1/2 teaspoon) will add additional warmth, sweetness, and depth of flavour.
In a medium-sized bowl, combine the chia seeds, peanut butter, almond milk, and maple syrup. Whisk together, then wait a couple minutes and whisk again!
After about 5 minutes or so, cover the chia pudding and transfer the bowl to the fridge. Allow the pudding to chill for at least 30 minutes, preferably 1-2 hours or overnight.
Chill for at least 30 minutes, preferably 1-2 hours or overnight.
When ready to eat, top the peanut butter pudding with chopped banana, a sprinkle of peanuts, and a drizzle of extra peanut butter! Enjoy!
Scoop into bowls or glasses and top with your favourite toppings.
Chia Pudding Toppings to Try
In addition to adding a chopped, ripe banana, a drizzle of peanut butter, and crushed peanuts, here are a few of my other favourite ideas for topping this healthy breakfast!
Fresh fruits like chopped strawberries, blueberries, raspberries, or blackberries!
Crunchy nuts and seeds like pumpkin seeds, chopped walnuts, walnuts, and hazelnuts.
Rich chocolate like chocolate chips, chocolate chunks, chocolate shavings, a vegan chocolate drizzle, or a sprinkle of cacao nibs for a chocolate peanut butter cup pudding. A dusting of unsweetened cocoa powder would also be amazing!
Dollop of coconut whipped cream to turn this healthy breakfast into an easy dessert!
Creamy peanut butter pudding will keep for up to 5 days when stored in an airtight container in the refrigerator. For the best long lasting freshness, store in glass containers, such as mason jars, instead of plastic.
Top Chia Pudding Tips
Check the freshness of your chia seeds. Believe it or not, chia seeds can go bad. To test the freshness of your chia seeds, mix 1 tablespoon of the chia seeds with 2 tablespoons of water. Set the mixture aside for 10-15 minutes to see if it properly gels and thickens. If after 15 minutes the seeds have not absorbed the liquid well, the seeds are old and should be used in smoothies and acai bowls instead!
Whisk twice! Most chia seed pudding recipes will instruct you to mix once to combine, then refrigerate. After years of making several chia pudding recipes, I’ve found it’s best to whisk twice! Mix the ingredients together once, set aside for 5 minutes, then whisk again. This will ensure the chia seeds are being absorbed properly and everything is well combined with no dry patches!
Blend for a creamy texture. If you prefer a smooth, traditional pudding-like texture, place all ingredients together in a high speed blender and blend the mixture until smooth. Transfer the pudding a storage container with a tight fitting lid and refrigerate for 1-2 hours, or preferably overnight.
I hope you love this chia pudding recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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In a bowl combine chia seeds, peanut butter, almond milk, and maple syrup. Whisk together, then wait a couple minutes and whisk again.
Cover and transfer to fridge. Let set for at least 30 mins, preferably 1-2 hours or overnight. Top with chopped banana, drizzle with peanut butter and sprinkle with peanuts.
nutritional information is for the chia pudding without toppings.This recipe will keep for up to 5 days when stored in an airtight container in the refrigerator. For the best long lasting freshness, store in glass containers, such as mason jars, instead of plastic.