Peanut Butter Chia Pudding
This peanut butter chia pudding is a creamy, satisfying make-ahead breakfast that tastes more like a treat than a healthy breakfast- kind of like my caramelized banana yogurt bowl.
With creamy Greek yogurt, natural peanut butter, maple syrup, and chia seeds, it has a rich texture and plenty of nutty flavor. It takes just a few minutes to mix together, then the refrigerator does all the work.
I've recently been trying a lot of recipes using peanut butter. It all started with my white chocolate peanut butter fudge and an interesting peanut butter hummus, and after that, I was experimenting with many other creative recipes using this nut butter.
I really wanted to try making a nice breakfast pudding after the success of my butterscotch pudding, and that's when I thought of trying out this recipe.
Quick Look: Peanut Butter Chia Pudding
- 🔪 Prep time: 10 minutes
- ❄️ Refrigeration time: At least 4 hours, preferably overnight.
- 🍽️ Servings: 2
- 🥣 Main ingredients: Milk, Greek yogurt, peanut butter, maple syrup, and chia seeds.
- 🧑🍳 Cooking method: Whisk → add chia seeds → rest → refrigerate → top
- ⭐ Difficulty: Very easy.
- 🥄 Best served: Chilled for breakfast, a snack, or a light dessert.
Jump to recipe
Why This Recipe
- This chia pudding takes only about 10 minutes of hands-on preparation, and there's no cooking involved.
- Chia seeds naturally thicken the mixture into a creamy pudding and peanut butter adds rich, nutty flavor.
- The toppings add extra crunch and a little chocolatey sweetness. Plus, you can experiment with them too- I love sprinkling some of my gingerbread granola on it!
Recipe Ingredients
Milk of choice: Forms the liquid base of the pudding- use dairy or plant-based milk. I love using my homemade almond milk.
Greek yogurt: Adds creaminess and a thicker texture.
Peanut butter: Use natural peanut butter to give the pudding its rich peanut butter flavor.
Maple syrup: Adds gentle sweetness. You can use honey too.
Vanilla extract: To add warmth and rounds out the flavors.
Chia seeds: To absorb the liquid and create the pudding-like consistency.
Chopped almonds: Adds crunch as a topping. You can use brown sugar walnuts too.
Chocolate chips: Add a little chocolatey sweetness to the topping.
Substitutions & Variations
- Swap peanut butter for almond butter for a different nutty flavor or use sunflower seed butter for a nut-free version.
- Add fresh berries, sliced banana, or chopped apple (try Air Fryer apple wedges) before serving.
- Try dark chocolate chips for a less-sweet chocolate topping. For a creamier pudding, use full-fat Greek yogurt and slightly reduce the amount of milk.
How to Make Peanut Butter Chia Pudding
Step 1: Combine milk, Greek yogurt, peanut butter, maple syrup, and vanilla extract in a bowl. Mix well.
Step 2: Add the chia seeds, stir and allow to sit for about 10 minutes
Step 3: Stir again.
Step 4: Cover and place in the fridge overnight
Step 5: Drizzle peanut butter and top with chocolate chips and chopped almonds before serving.
Tips and Tricks to Nail the Recipe
- Whisk the wet ingredients thoroughly before adding the chia seeds and let the mixture sit for about 10 minutes before giving it a second stir.
- Don't skip the second stir- it helps prevent the chia seeds from clumping.
- Refrigerate for at least 4 hours so the chia seeds have enough time to thicken the pudding.
- Use full-fat Greek yogurt for an extra creamy result.
- Stir natural peanut butter well before measuring if the oil has separated.
- Add crunchy toppings just before serving- I always like to sprinkle Feuilletine flakes at the end.
How to Serve Peanut Butter Chia Pudding
Serve the pudding chilled in small jars, glasses, or ramekins. Finish each serving with a drizzle of peanut butter, chopped almonds, and chocolate chips for a combination of creamy, crunchy, nutty, and chocolatey textures. Fresh berries, banana slices, or other fruit also make an easy topping when you want to add a fresh element.
Troubleshooting & FAQs
Keep the prepared chia pudding covered and refrigerated. According to the original recipe, it can last for up to 5 days in the refrigerator, making it a convenient option for breakfast meal prep.
It may not have chilled for long enough. Give it at least 4 hours in the refrigerator, or leave it overnight for a thicker consistency. The type of milk and yogurt you use can also affect the final texture.
More Easy Fall Treats
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Peanut Butter Chia Pudding
Ingredients
- 1 cup milk of choice
- ¼ cup plain Greek yogurt
- 2 tablespoons natural peanut butter
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ¼ cup chia seeds
- 2 tablespoons almonds chopped, for topping
- 1 tablespoon peanut butter for drizzling
- 2 tablespoons chocolate chips for topping
Instructions
- In a bowl or jar, whisk together the milk, Greek yogurt, peanut butter, maple syrup, and vanilla extract until smooth.
- Add the chia seeds and stir well.
- Let the mixture sit for about 10 minutes.
- Stir again to evenly distribute the chia seeds.
- Cover and refrigerate for at least 4 hours or overnight.
- Divide the pudding between two small jars or ramekins.
- Drizzle with peanut butter and top with chopped almonds and chocolate chips.
- Serve chilled.
Notes
- For a creamier pudding, use full-fat Greek yogurt and slightly reduce the milk.
- Stir the pudding twice during the initial setting process to help prevent chia seeds from clumping.
- Refrigerate for at least 4 hours; overnight is ideal.
- Store covered in the refrigerator for up to 5 days.
- Peanut butter can be replaced with almond butter or sunflower seed butter.
- Fresh fruit can be added as an extra topping.
