Peanut Butter Chia Pudding (Printable)
Creamy peanut butter and chia seed pudding, perfect for breakfast or a wholesome sweet treat.
# What You’ll 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 Prepare:
01 - In a medium mixing bowl, whisk together almond milk, peanut butter, maple syrup, vanilla extract, and salt until completely smooth and well blended.
02 - Add the chia seeds to the mixture and stir thoroughly, ensuring the seeds are evenly distributed and no clumps form.
03 - Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and the mixture to thicken into a creamy pudding consistency.
04 - Remove from the refrigerator and stir the pudding well to break up any settled seeds and restore a uniform, creamy texture.
05 - Divide the pudding into serving glasses or bowls and top with chopped peanuts, dark chocolate shavings, sliced banana, or fresh berries as desired.
# Expert Advice:
01 -
- It requires zero cooking and barely any cleanup, which makes it perfect for those evenings when even boiling water feels ambitious.
- The texture lands somewhere between mousse and tapioca, and the peanut butter flavor is rich without being overwhelming.
02 -
- Stir the mixture once after about thirty minutes in the fridge to break up any seeds clumping at the top, or you will find unpleasant gelatinous pockets later.
- Blend the wet ingredients before adding chia seeds if you want an extra silky result, since even vigorous whisking can leave tiny peanut butter fragments.
03 -
- Use a jar with a tight lid instead of a bowl and shake everything together for twenty seconds, which is faster than whisking and produces fewer dishes to wash.
- Letting the pudding sit a full twelve hours rather than the minimum four makes a noticeable difference in how thick and creamy it becomes.