20-Minute Creamy Peanut Butter Chia Pudding

peanut butter being drizzled on top of the chia pudding with a silver spoon. The chia pudding is in a glass and is also topped with chopped banana and chopped peanuts. The two chia puddings in glasses are sitting on a wood and marble cutting board on a white backdrop.

20-Minute Creamy Peanut Butter Chia Pudding

Easy chia pudding recipe made with natural creamy peanut butter, chia seeds, and almond milk. This recipe makes for a wholesome and nourishing breakfast, or simple snack.

Course Breakfast

Cuisine American, dairy-free, gluten-free, North American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5

Rest time 20

Total Time 25

Servings people

Calories 274kcal

Author Hannah Sunderani

Ingredients

Peanut Butter Chia Pudding

1/4 cup chia seeds
2 tbsp peanut butter
2 cups almond milk
1 1/2 tbsp maple syrup

Toppings:

1 banana chopped
2 tbsp peanut butter for drizzling
2 tbsp peanuts chopped

Instructions

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.

Notes

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.

Nutrition