Peanut Butter Chia Pudding (Printable Version)

Creamy peanut butter chia pudding that's nutritious, easy to make, and perfect for breakfast or dessert.

# What You Need:

→ Pudding Base

01 - 2 cups unsweetened almond milk (or milk of choice)
02 - 1/2 cup natural creamy peanut butter
03 - 1/4 cup pure maple syrup (or honey)
04 - 1 teaspoon vanilla extract
05 - Pinch of salt

→ Chia Seeds

06 - 1/2 cup chia seeds

→ Toppings (optional)

07 - 2 tablespoons roasted peanuts, chopped
08 - 2 tablespoons dark chocolate chips or shavings
09 - 1 ripe banana, sliced
10 - Fresh berries

# How-To Steps:

01 - In a medium mixing bowl, whisk together almond milk, peanut butter, maple syrup, vanilla extract, and salt until smooth and well blended.
02 - Stir in the chia seeds and mix thoroughly to ensure even distribution throughout the liquid base.
03 - Cover the bowl and refrigerate for at least 4 hours, or overnight, until the mixture thickens to a pudding consistency.
04 - Remove from the refrigerator and stir the pudding again to break up any clumps and achieve a uniform creamy texture.
05 - Divide into serving glasses or bowls. Top with chopped peanuts, dark chocolate shavings, banana slices, or fresh berries as desired.

# Helpful Tips:

01 -
  • Five minutes of active work and the fridge does everything else while you sleep or binge shows.
  • The peanut butter makes it feel indulgent enough for dessert but nutritious enough to justify eating it at seven in the morning.
02 -
  • If you stir the chia seeds in and immediately notice clumps, just break them apart with a fork and give it another ten minutes before walking away, because once they gel it is too late to fix uneven patches.
  • Blending the milk and peanut butter before adding the chia seeds creates a silkier result that feels almost mousse like.
03 -
  • Use a mason jar instead of a bowl so you can shake it vigorously halfway through chilling, which distributes the seeds more evenly than stirring ever could.
  • Let the mixture sit on the counter for fifteen minutes after adding the chia seeds and stir once before refrigerating to prevent the dreaded bottom layer of gel.

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