Peanut Butter Chia Pudding
This delicious, creamy Peanut Butter Chia Pudding is full of flavor and nutrition. It is a healthy breakfast, snack, or dessert that is also vegan and gluten-free. This is also a great meal prep recipe as you can make it up to days in advance!
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 adapt it to whatever dietary restrictions you have, but as written it is dairy-free, gluten-free, and grain-free.
Why You Need This Recipe
- Chia seeds and hemp seeds are good sources of fiber and plant-based protein. Natural peanut butter also adds protein and tons of flavor.
- If you love the flavor of peanut butter, then this recipe is for you! It tastes like peanut butter pudding.
- This is also a great recipe for college students or anyone who doesn’t have access to a full kitchen. I’ve even made it in a hotel room to enjoy for breakfast.
Key Ingredients
Peanut butter is the key ingredient to making this chia seed pudding so yummy. Be sure to look for a natural peanut butter without any added sugars or oils. You can use crunchy or creamy. And, if you want to cut fat in this recipe, you can even use peanut butter powder.
Chia seeds are also a key ingredient for this pudding. Look for them at your local grocery store or online.
Water or milk helps to make the pudding creamy. I used unsweetened almond milk, but you can use whatever type of milk you like. You can even use coconut milk, but the pudding will be very rich.
If you aren’t on a dairy-free diet, you can also use regular milk or yogurt to help add even more protein.
Hemp seeds add more nutrition and texture to the pudding.
Sweetener like dates or maple syrup or your favorite adds a touch of sweetness. Alternatives include honey or a liquid keto sweetener.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
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 Vitamix and process until smooth.
This really helps create a pudding-like texture and a creamy pudding.
If you don’t have access to a blender, then you can skip this step and simply combine the ingredients in a jar and stir to combine (in this case it’s best to use maple syrup as the sweetener instead of dates).
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 in an airtight container or mason jars with lids.
I hope your family loves this chia pudding recipe as much as mine does! It can be served as an easy breakfast, healthy snack, or healthy dessert. It’s also a nice alternative to overnight oatmeal, but with a similar method for preparation.
Recipe Tips & Substitutions
- 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. See my list of the best unsweetened protein powders.
- You can also feel free to get creative with the toppings. Some cacao nibs or coconut flakes on top of this recipe is divine. Or, feel free to make a chocolate version by adding 1-2 teaspoons of cocoa powder to the mixture and topping with chocolate chips.
- 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 (use maple syrup instead of dates if you don’t have a blender).
- If you aren’t on a dairy-free diet, you can also use regular milk or yogurt to help add even more protein.
- 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.
Recipe FAQs
Yes, absolutely! It is an even trade. You could also use sunflower seed butter if you want a nut-free version.
You don’t have to include them, but they add a nice amount of plant-based protein and healthy fats.
You can use either 6 dates or 1/4 cup of maple syrup in this recipe as a sweetener. It’s your choice! You can also use honey or a keto liquid sweetener, if you prefer.
As prepared according to this recipe, each serving has about 6 grams of protein.
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Peanut Butter Chia Pudding
This delicious, creamy Peanut Butter Chia Pudding is full of flavor and nutrition. It is a healthy breakfast, snack, or dessert that is also vegan and gluten-free. This is also a great meal prep recipe as you can make it up to days in advance!
- Total Time: 6 minutes
- Yield: 4 1x
Ingredients
- 1/4 cup natural peanut butter
- 2 tablespoons chia seeds
- 2 tablespoon hemp seeds
- 6 dates or 1/4 cup maple syrup
- 3/4 cup unsweetened dairy-free milk (I used almond milk)
Instructions
- Combine the peanut butter, chia seeds, hemp seeds, sweetener, and milk in a high-speed blender.
- Process on high for 30-45 seconds, or until the mixture is completely blended.
- Divide the mixture between four jars and place them in the refrigerator for 10 minutes to firm up.
- Serve cold or at room temperature.
Equipment
Buy Now → Notes
- 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. See my list of the best unsweetened protein powders.
- You can also feel free to get creative with the toppings. Some cacao nibs or coconut flakes on top of this recipe is divine.
- 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 (use maple syrup instead of dates if you don’t have a blender).
- If you aren’t on a dairy-free diet, you can also use regular milk or yogurt to help add even more protein.
- 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.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Breakfast
- Method: Blender
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1/3 cup
- Calories: 207
- Sugar: 13.7 g
- Sodium: 74.1 mg
- Fat: 12.7 g
- Saturated Fat: 2.1 g
- Carbohydrates: 20 g
- Fiber: 3.2 g
- Protein: 6.2 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
This is very tasty. I used added a scoop of bone broth vanilla protein unsweetened. Next time I would use less maple syrup. Personal preference
Can this be stored in the refrigerator for up to a week with hemp and chia seeds as well as peanut butter?
yes definitely! 🙂
Love this, very tasty. Thanks
So glad you enjoyed!
This was great! Very easy dessert. I think I’d like it better unblended, but we loved it the way the recipe was too. Thanks!
Great, thanks Lindsay! I’m glad you enjoyed it!
do you have a favorite brand of powdered or drops monk fruit? Mostly want for coffee but don’t like having erythritol in it.
can you use almond milk instead of water?
Yes, you can!
This is my new favorite healthy dessert!