Peanut Butter Chia Pudding
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Published Jul 12, 2019, Updated Jan 30, 2025
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This peanut butter chia pudding makes for a delicious breakfast, snack or healthy treat. Packed with peanut butter flavor and good-for-you ingredients!
I always knew I loved peanut butter, but I don’t think I fully processed just how deep my love goes for good ol’ PB. If I’m being honest, I would choose peanut butter over almond butter any day. If you’re the opposite, feel free to swap in almond butter in this recipe!
Chia pudding is the ultimate “diet-friendly” breakfast and/or mid-day snack. It’s gluten free, dairy free, grain free, refined sugar free, paleo friendly… it fits in almost any dietary preference or restriction and doesn’t skimp on flavor! I love how customizable chia pudding is. This is a great starter recipe, but if you want to get creative, feel free to experiment with my basic chia seed pudding recipe.
Why I Love Chia Pudding
- It’s ridiculously easy to make.
- It’s packed with nutrients! Chia seeds are a great source of healthy fats and fiber… read: they’ll keep you satisfied for hours! Read all chia benefits.
- There are countless flavor combinations. (Try this pumpkin chia mousse if you’re a pumpkin fan!)
- Chia pudding basically allows you to eat dessert any time of day. It’s thick and creamy like regular pudding but the nutrition facts make it acceptable to eat for breakfast, snacks or dessert.
Ingredients in Peanut Butter Chia Pudding
For this chia pudding we’re not just adding peanut butter as a topping, we’re stirring it into the chia pudding mixture so that each bite has a little peanut butter flavor.
- Unsweetened almond milk – I prefer the mild, nutty flavor of almond milk, but you could swap in coconut milk or your favorite milk if you’d like!
- Chia seeds – the real MVP of this recipe. 😉
- Maple syrup or honey – my go-to natural sweeteners.
- Peanut butter – again, feel free to swap in a different nut or seed butter if you prefer a different flavor but peanut butter tastes delicious.
- Vanilla
- Toppings: extra peanut butter, cacao nibs, granola and berries – all optional of course, but highly recommended!
How to Make Peanut Butter Chia Pudding
If you’ve made chia pudding before, you can probably guess where this is going! Start by whisking the almond milk, chia seeds, maple syrup, peanut butter and vanilla together. Let the mixture sit for five minutes and then whisk again to break up any clumps that have formed.
Put it in the fridge to let it set for at least 30 minutes. I like to prep mine the night before and let it set overnight! When you’re ready to enjoy, give the chia pudding a stir and top with whatever you’re in the mood for. For this combo I like to top mine with a drizzle of peanut butter, cacao nibs and berries, but banana slices and granola would be delicious as well! Enjoy.
More Chia Pudding Recipes
- Chocolate Chia Pudding
- Mango Chia Pudding
- Strawberry Chia Pudding
- Kiwi Chia Pudding
- Banana Split Chia Pudding
- Protein Chia Pudding
- Tiramisu Chia Pudding
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Peanut Butter Chia Pudding
Ingredients
- 1 cup unsweetened almond milk
- 3 Tablespoons chia seeds
- 1 Tablespoon maple syrup or honey
- 2 Tablespoons peanut butter
- ¼ teaspoon vanilla
- Toppings: extra peanut butter, cacao nibs and berries
Instructions
- Whisk together almond milk, chia seeds, maple syrup, peanut butter and vanilla. This takes a little effort because the peanut butter tends to stick together, but keep whisking until it’s dispersed. Let mixture sit for five minutes and whisk again to remove any chia clumps. Place in fridge to set for at least 30 minutes, but up to 12 hours.
- When ready to enjoy, top with toppings of choice: I like a drizzle of peanut butter, cacao nibs and berries, but banana slices would be delicious as well.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was yummy, but mine didn’t thicken up. I think the chia seeds were fine because I used them a coupe weeks ago for a different recipe.
I did use peanut butter powder instead of peanut butter to reduce the calories and fat, so I am wondering if that would have made it thinner?
I am going to try again with 2 tbs of fresh chia seeds per serving.
Hi Angela! So sorry to hear these didn’t thicken for you. How long did you let the pudding sit for? I shouldn’t have anything to do with pb powder vs peanut butter, but it might have, I haven’t tried it with pb powder so I can’t say for sure. Also, what type of milk did you use?