Peanut Butter Chia Pudding (Printable Version)
A luscious peanut butter and chia seed pudding that thickens overnight into a rich, satisfying treat for any time of day.
# 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 Make It:
01 - In a medium mixing bowl, whisk together the almond milk, peanut butter, maple syrup, vanilla extract, and salt until completely smooth and well incorporated.
02 - Add the chia seeds to the mixture and stir thoroughly, ensuring the seeds are evenly distributed throughout the liquid without clumping.
03 - Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a creamy pudding consistency.
04 - Remove from the refrigerator and stir the pudding once more to break up any settled seeds and restore a uniform, creamy texture.
05 - Divide the pudding among serving glasses or bowls. Top with chopped peanuts, dark chocolate shavings, sliced banana, or fresh berries as desired.
# Expert Advice:
01 -
- It genuinely tastes like peanut butter cup filling but you can eat it for breakfast without a single ounce of guilt.
- Five minutes of stirring is the only effort required, and the fridge does every bit of the hard work overnight.
02 -
- Stir the mixture again after about thirty minutes in the fridge to prevent the chia seeds from clumping at the bottom, a mistake I made plenty of times before learning better.
- If you blend the milk and peanut butter before adding chia seeds, the final texture becomes impossibly silky and 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 better than stirring ever will.
- The pudding keeps beautifully for up to five days in the refrigerator, making it the smartest meal prep you will ever bother with.