This peanut butter chia pudding tastes incredible and comes together in minutes! The perfect healthy breakfast or snack.
I love easy to prep recipes you can have ready for breakfast that also taste amazing! This chia pudding can be made the night before for a perfect grab and go treat. It can also be an amazing snack or do it up for dessert!
Once you get the base down you can customize with any flavors you like. The peanut butter flavor goes great with so many additions like bananas, berries, caramel, or even chocolate!
Only a few simple ingredients are needed to make this peanut butter chia seed pudding recipe:
The magical ingredient in this recipe is PB2 Peanut Butter Powder. What is this you ask? Glad you did!
Peanut butter powder similar to its cashew cousin, it’s made by pressing out the majority of the oil which greatly reduces the calorie and fat content. This healthy powder has 90% less fat and 70% fewer calories than classic peanut butter, while still giving you tons of plant-based protein!
Working with a fine powder instead of peanut butter makes it so much easier to incorporate in a wide variety of recipes! Mix it into your smoothies, create snacks, desserts, and baked goods, or simply mix with water to create a peanut butter spread.
Easily adding peanut butter flavor to so many recipes is amazing, but it gets even better! PB2 peanut Butter Powder is gluten-free, vegan, kosher, and free of preservatives.
How to Make Peanut Butter Chia Pudding
It’s so easy to make this chia pudding recipe, here are the simple steps to take:
- Measure the ingredients into a bowl.
- Quickly whisk everything.
- Top and enjoy!
If you like extras as much as we do, try mixing in or topping this pudding with any of these tasty options:
Tips and Tricks
For the best peanut butter chia seed pudding make sure to check out these helpful hints:
- The creamier the milk the more rich and creamy the end result will be. Cashew milk is good for this.
- Yogurt can be left out but it really helps making it creamy.
- Powdered peanut butter keeps the fat and calorie content lower. You can substitute it for 2 tablespoons of peanut butter.
- To avoid clumping whisk everything as quickly as possible. You can also mix everything but the chia seeds and then add them in last.
- If you’re not a fan of the texture of chia seeds, blend everything in a high speed blender.
- You can leave it out, but for a sweeter flavor mix in your favorite sweetener such as maple syrup.
- This pudding can be made completely up to 24 hours in advance. You can also mix up everything but the chia seeds and flavor additions and store for up to 3 days. Just stir in the seeds at least 30 minutes before serving.
It depends what you put in it, but usually chia seed pudding is a healthy dish. Keep the ingredients simple with plant based whole foods to make it as healthy as possible.
This pudding is made by mixing milk with chia seeds and any other flavors or sweeteners. When chia seeds are exposed to moisture they expand creating a thick texture. The seeds have a neutral taste and take on the flavor of whatever they are mixed with.
Chia seeds are high in fiber and contain antioxidants, iron and calcium.
More Vegan Breakfast Recipes
Kick off your day with any of these delicious and nutritious plant based recipes:
- Vegan Omelet
- Gallo Pinto
- Vegan Egg Scramble
- Overnight Oats
- Healthy Breakfast Tacos
- Savory Spinach Oatmeal
- Homemade Granola Bars
Peanut Butter Chia Pudding Recipe
- ¾ cup dairy free milk of choice , the creamier the milk the richer the flavor will be
- ¼ cup plain dairy free yogurt , see note
- ¼ cup chia seeds
- 2 tablespoons PB2 powdered peanut butter , see note
- 1-2 tablespoons sweetener of choice , I used maple syrup (optional for added sweetness)
- 1 teaspoon vanilla extract
- Pinch of salt
- Add all ingredients into bowl.
- Whisk well to combine. Do this quickly so it doesn’t clump. You can also whisk everything but the chia seeds, then slowly add the chia seeds in while whisking to prevent them from clumping.
- Allow to set in the fridge at least 30 minutes, you can also make this the night before.
- Top with what you prefer and enjoy!
- You can omit the yogurt but it gives a creamier end result. You can also use a thick and creamy milk like coconut milk from the can to get the same creamy flavor.
- The powdered peanut butter helps give this recipe a delicious yet lower fat and calorie option. If you do not have it, you can use 2 tablespoons peanut butter.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.