This delicious, creamy Peanut Butter Chia Pudding is full of flavor. It is a healthy breakfast, snack, or dessert that is also vegan and gluten-free. I’ve also included sugar-free, keto, and date-sweetened options.

two jars of peanut butter chia pudding ready to be eaten

Chia pudding is one of the most versatile and easy recipes you can make. It is also excellent for meal prepping since chia puddings last at least 5-7 days in the refrigerator no problem.

This peanut butter version makes an excellent breakfast, snack, or dessert, and kids love it too. You can even make it sugar-free using a sugar-free sweetener such as monk fruit, erythritol, or stevia (see my whole list of the best sugar substitutes).

If you’re not keto, you can use maple syrup or a couple of pitted dates to sweeten this chia breakfast pudding.

Nutrition Highlights

  • Chia seeds and hemp seeds are good sources of plant-based protein. Natural peanut butter also adds protein and tons of flavor.
  • This chia pudding is just sweet enough, without overpowering the rich peanut butter flavor.
  • The chia seeds and hemp seeds add great texture.
  • The nutrition label on this recipe reflects using maple syrup, so please know that it will change if you use a sugar-free sweetener or dates.
labeled ingredients for peanut butter chia pudding

Recipe Steps

Step One

You can literally make this recipe in minutes, because all you have to do is combine the ingredients in a high-speed blender like a Blendtec or a Vitamix and process until smooth.

chia pudding ingredients in a blender

Step Two

Divide the pudding between four jars. You can either enjoy it right away, or refrigerate the pudding for 15 minutes to let it firm up.

Once you make the pudding, you can store it in the refrigerator up to 4-5 days.

chia pudding in a jar with peanuts

Pro Tips

  • If you want to add more protein to this Peanut Butter Chia Pudding, feel free to add a scoop or two of unsweetened protein powder when you blend it.
  • You can also feel free to get creative with the toppings. Some cacao nibs on top of this recipe would be divine and would add a chocolate flavor.
  • If you don’t have a blender, you can make this recipe by whisking the ingredients in a bowl. The texture won’t be as smooth, but it will still be delicious!
  • You can also easily double or even triple this recipe. I would recommend, however, keeping the exact ratio of chia seeds to water, to ensure the texture and consistency stays the same.
Can I use almond butter instead of peanut butter in this recipe?

Yes, absolutely! It is an even trade.

Why do you include hemp seeds?

You don’t have to include them, but they add a nice amount of plant-based protein.

More Chia Pudding Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print

Peanut Butter Chia Pudding

jar of chia pudding with a gold spoon

This delicious, creamy Peanut Butter Chia Pudding is full of flavor. It is a healthy breakfast, snack, or dessert that is also vegan and gluten-free. 

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 5 minutes
  • Cook Time: 1 minute
  • Total Time: 6 minutes
  • Yield: 4 1x
  • Category: Side dish
  • Method: Blender
  • Cuisine: American
  • Diet: Gluten Free
Scale

Ingredients

  • ¼ cup natural peanut butter
  • 2 tablespoons chia seeds
  • 2 tablespoon hemp seeds
  • 1/4 cup maple syrup (or 2 tablespoons Lakanto Maple Flavored Sugar-Free Monkfruit Syrup for keto and 6 pitted dates for whole food plant-based)
  • ¾ cup filtered water or unsweetened dairy-free milk

Instructions

  1. Combine the peanut butter, chia seeds, hemp seeds, sweetener, and water in a high-speed blender.
  2. Process on high for 30-45 seconds, or until the mixture is completely blended.
  3. Divide the mixture between four jars and place them in the refrigerator for 10 minutes to firm up.
  4. Serve cold or at room temperature.

Notes

  1. This chia pudding keeps in the refrigerator for up to 4 days. 
  2. If you want to add more protein to this Peanut Butter Chia Pudding, feel free to add a scoop or two of unsweetened protein powder when you blend it.
  3. You can also feel free to get creative with the toppings. Some cacao nibs on top of this recipe would be divine and would add a chocolate flavor.
  4. If you don’t have a blender, you can make this recipe by whisking the ingredients in a bowl. The texture won’t be as smooth, but it will still be delicious!
  5. You can also easily double or even triple this recipe. I would recommend, however, keeping the exact ratio of chia seeds to water, to ensure the texture and consistency stays the same.

Keywords: chia pudding with peanut butter, blender chia pudding, meal prep chia pudding

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.