Peanut Butter Chia Pudding (Printable)
A creamy, protein-packed chia pudding with rich peanut butter flavor, perfect for breakfast or a wholesome snack.
# 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 to 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
# How-To:
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 incorporated.
02 - Add the chia seeds to the bowl and stir thoroughly, ensuring the seeds are evenly distributed throughout the liquid.
03 - Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, allowing the mixture to thicken into a pudding-like consistency.
04 - Remove from the refrigerator and stir the pudding vigorously to break up any clumps and achieve a uniform 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 genuinely tastes like peanut butter dessert but fuels your body like a proper meal.
- The hands on time is barely ten minutes and the fridge does all the hard work while you sleep.
- You probably have every single ingredient in your pantry right now.
02 -
- The pudding will look too thin right after mixing and you will panic and want to add more chia seeds, but do not, it thickens dramatically in the fridge.
- If you use a runny natural peanut butter the flavor is richer but the texture is slightly looser than with a thick commercial brand.
03 -
- Blend the finished pudding with an immersion blender for thirty seconds if you want a completely smooth, mousse like texture that hides every seed.
- Warm the peanut butter in the microwave for fifteen seconds before whisking it into the milk and it will dissolve in half the time with zero clumps.