Peanut Butter Chia Pudding (Printable Version)

Creamy, protein-packed chia pudding with rich peanut butter flavor. Ready in 10 minutes, chills overnight for a nourishing treat.

# What You Need:

→ Base

01 - 2 cups unsweetened almond milk (or milk of choice)
02 - 6 tablespoons chia seeds
03 - 1/3 cup creamy peanut butter
04 - 2–3 tablespoons pure maple syrup, adjusted to taste
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Optional Toppings

07 - Sliced banana
08 - Chopped roasted peanuts
09 - Dark chocolate shavings
10 - Fresh berries

# Directions:

01 - In a medium mixing bowl, whisk together the almond milk, peanut butter, maple syrup, vanilla extract, and salt until the mixture is smooth and fully emulsified.
02 - Add the chia seeds to the wet mixture and stir thoroughly, ensuring the seeds are evenly distributed and no clumps form.
03 - Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, until the mixture thickens to a pudding-like consistency.
04 - Remove from the refrigerator and stir the pudding vigorously to break up any settled seeds and achieve a uniform creamy texture.
05 - Divide the pudding evenly among 4 serving bowls or jars. Top with sliced banana, chopped peanuts, dark chocolate shavings, or fresh berries as desired.

# Expert Tips:

01 -
  • It takes about five minutes of actual work and the fridge does all the heavy lifting while you sleep.
  • The peanut butter flavor is rich and satisfying without any refined sugar weighing things down.
  • It doubles as breakfast, afternoon pick me up, or a late night treat that never makes you regret anything.
02 -
  • Whisking thoroughly at the start prevents chia seed clumps that no amount of stirring later can fully fix.
  • Using canned coconut milk instead of almond milk creates an almost dessert level creaminess that changes the whole experience.
  • Sunflower seed butter swaps in perfectly for anyone avoiding peanuts entirely.
03 -
  • Let the pudding rest on the counter for ten minutes before eating so the chill softens and the flavors open up.
  • The secret to silky texture is stirring once after the first hour of chilling before the seeds fully set.

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