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Small jars of PB chia pudding topped with chocolate and coconut.

Peanut Butter Chia Pudding

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5 from 4 reviews

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


Units Scale
  • 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)


  1. Combine the peanut butter, chia seeds, hemp seeds, sweetener, and milk 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.


  1. 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.
  2. You can also feel free to get creative with the toppings. Some cacao nibs or coconut flakes on top of this recipe is divine.
  3. 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).
  4. If you aren’t on a dairy-free diet, you can also use regular milk or yogurt to help add even more protein.
  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.


  • 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