Peanut butter chia pudding is an easy vegan breakfast or snack recipe made with simple ingredients for a creamy and delicious treat you can prep in minutes.
Naturally dairy-free and gluten-free, this quick recipe is perfect for busy mornings, meal prep, or whenever you're craving something sweet and satisfying.
Love chia pudding? Try my chia and flaxseed pudding or chocolate protein chia pudding next.
Peanut butter chia pudding is a breakfast I make all the time because it takes just a few minutes to prep the night before, and I always appreciate having a ready-to-eat meal waiting for me in the morning.
I've tested plenty of chia pudding recipes over the years, including my blended chia seed pudding, carrot cake chia pudding, and apple peanut butter chia pudding, and this one is still one of my favorites for its rich flavor and creamy texture.
The combination of almond milk and maple syrup creates a smooth, lightly sweet base that pairs perfectly with the rich peanut butter taste.
My favorite way to serve it is with fresh berries, sliced banana, extra peanut butter, and chopped peanuts for a little crunch in every bite.
It's simple, nourishing, tasty, and a great way to make breakfast feel effortless during a busy week.
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🥜Ingredients
- Chia seeds
- Peanut butter
- Maple syrup
- Plant-based milk: I used unsweetened almond milk, but any non-dairy milk works, such as oat, coconut, or cashew milk.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥄How To Make Peanut Butter Chia Pudding
Step 1: Add the almond milk, peanut butter, maple syrup, and chia seeds to a jar or bowl and stir well until combined.
Step 2: Cover and refrigerate overnight or for at least 2 hours, until thick and creamy. Add your favorite toppings before serving.
📋Substitutions
- Peanut butter substitute: Swap it with almond butter, cashew butter, or sunflower seed butter for a different flavor.
- Maple syrup alternative: Agave syrup or date syrup works well for sweetness.
- Make it chocolatey: Stir in a little cocoa powder for a rich chocolate peanut butter flavor.
- Add protein: Mix in your favorite vegan protein powder for a more filling breakfast or snack.
💡Marinela's Tips
- Taste before serving and add a little extra maple syrup if you prefer it sweeter.
- Add toppings right before serving to keep them fresh and crunchy.
❓Frequently Asked Questions (FAQ's0
Yes, it's perfect for meal prep and can be stored in the fridge for up to 3-4 days.
Yes, you can skip maple syrup or replace it with mashed banana for natural sweetness.
📖 Recipe
Peanut Butter Chia Pudding
Equipment
- 1 small jar or bowl
Ingredients
- 2 tablespoons chia seeds
- 1 ½ tablespoons natural peanut butter
- 2 teaspoons pure maple syrup
- ½ cup unsweetened almond milk or any plant milk
Instructions
- Mix all the ingredients in a jar or bowl until well combined.2 tablespoons chia seeds, 1 ½ tablespoons natural peanut butter, 2 teaspoons pure maple syrup, ½ cup unsweetened almond milk
- Refrigerate overnight or at least 2 hours until thick and creamy. Serve chilled with your favorite toppings.
Notes
- Stir well before refrigerating to prevent clumps from forming.
- Let the pudding chill overnight for the best thick and creamy texture.
- Adjust sweetness with extra maple syrup if needed.
- Store in an airtight container in the fridge for up to 3-4 days. Give it a good stir before serving, and add toppings fresh just before eating.
Nutrition
If you try this peanut butter chia pudding, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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