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This peanut butter chia pudding is based on my basic 3 ingredient chia pudding. This recipe is vegan, gluten-free and adds peanut butter for a tasty, sweet and healthy breakfast!
The easiest, vegan meal prep breakfast ever, like my Savory Mexican Breakfast Quinoa Bowl. This peanut butter chia seed pudding is a simple, delicious, 4 ingredient recipe. It’s the perfect light breakfast without eggs and easy to prepare for the week ahead.
Chia pudding is versatile and great as a mid-afternoon snack or post-workout treat! I’m not always one to crave a dessert, but this nut butter chia pudding loaded up is a great snack. Top with peanut butter cups and chocolate sauce for the sweetest bite.
What does Chia Pudding taste like?
When I first tried chia pudding, I was afraid of the texture. If you’ve ever had overnight oats, chia pudding is similar! Because of the high fiber content in chia seeds, they absorb 10-12 times their weight in liquid. The seeds soak up the dairy-free milk and expand.
Chia seeds become soft after soaking up the milk, and are almost jelly-like! While optional, blend the mixture after sitting, to make smooth. This will create a typical thicker pudding-like texture.
Making peanut chia seed pudding is a quick few steps and is an easy meal prep breakfast.
Making a chia seed pudding is like making overnight oats. Mix dairy-free milk, chia seeds, sweetener and peanut butter together in a small jar.
STEP ONE: Add chia seeds to an airtight jar.
STEP TWO: Add milk & sweetener.
STEP THREE: Add peanut butter.
STEP FOUR: Stir to incorporate completely. Let sit for a few minutes and then stir again.
STEP FIVE: Into the fridge for at least four hours and up to seven days.
Tips & Tricks
- NUT BUTTER. Use your favorite peanut butter or nut butter. It’s better to use a creamy nut butter so that it mixes easier. Top with a crunchier nut butter or granola for the texture instead!
- MILK. Use your favorite kind. I always like to use oat milk, but coconut milk can create a thicker, creamier chia pudding.
- SWEETENER. I add a small amount of sweetener to the peanut butter chia pudding. Only 1 tsp is enough, but you can always add more.
- CONSISTENCY. If you have a thing about consistency, you can always blend your chia seed pudding. If the pudding is too thick for your preference after refrigeration, add more milk. But, if the pudding is too runny, add 1 tbsp of chia seeds and stir.
- PALEO / WHOLE30. Swap peanut butter for paleo / whole30 approved nut butter like almond butter. Omit sweetener and opt for 1 tsp of vanilla extract.
- DECADENT. For a delicious dessert option, top with chocolate sauce and peanut butter cups!
- PB & J.Top with berry jam or fresh berries!
How to Store
Store this four ingredient chia seed pudding in an airtight jar. Leave in the fridge for up to seven days.
I like to use Weck jars like this one to store the chia seed pudding.
More Chia Pudding Ideas
- Savory Mexican Breakfast Quinoa Bowl
- Authentic Mexican Chilaquiles Rojos
- Red White and Blueberry Oatmeal Bake
Peanut Butter Chia Seed Pudding
- 2 TBSP Chia Seeds
- ½ Cup Dairy-Free Milk
- 1 TBSP Nut Butter
- 1 TSP Sweetener honey or maple syrup
- Pour chia seeds into airtight jar.
- Add sweetener and milk.
- Add nut butter. Stir well to incorporate and let sit on the counter for five minutes.
- Stir again and place in the fridge with lid for at least four-hours and up to seven days.
- When ready to eat, enjoy as is or top with granola, nuts and berries. If consistency runs thin when ready to eat, add 1TSP – 1TBSP more of chia seeds and stir together. If consistency runs thick per your liking, add a little more milk.