Chia Seed Peanut Butter Pudding

Name: Chia Seed Peanut Butter Pudding
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup non-dairy milk ((I like oat milk, unsweetened)); 2 tablespoons nut butter ((I used natural runny peanut butter)); 1 tablespoon pure maple syrup; 1/4 cup chia seeds

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This Chia Seed Peanut Butter Pudding is easily prepped in 10 minutes, packed with fiber and protein and only needs 4 simple ingredients.

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Why you will love this recipe
Ingredients
Variations
How to make this Chia Seed Peanut Butter Pudding:
Expert Tips
Recipe FAQs
More Vegan Chia Seed Pudding Recipes
Chia Seed Peanut Butter Pudding

Why you will love this recipe

Delicious: Creamy, sweet, smooth and deliciously this Chia Seed Peanut Butter Pudding is the best! It has natural creamy peanut butter, whisked with oat milk, chia seeds, and a hint of sweetness from the maple syrup.
Quick: This easy chia seed pudding is extremely easy and quick to make. Less than 15 minutes to prep.
Meal prep: Chia seeds are great for breakfast and keeping you satiated. You can meal prep this recipe, store it in an airtight container in the fridge, and have an easy grab-and-go overnight chia pudding.
Nutritious: This chia seed pudding is nutritionally packed with a good amount of fiber and plant protein, that comes from natural whole food ingredients.
Favorite: This peanut butter chia pudding will be a new favorite that you'll continue to make over and over again.

Chia Pudding is such a filling and nutrition breakfast (or snack) I love how easy it is, for a base recipe that you can customize check out my basic Chia Seed Pudding recipe with only 2 ingredients. Once you learn how to make a basic chia pudding the flavors are endless. But of course if you love peanut butter like me (who doesn't love PB, right?) keep reading I know you'll love this Chia Seed Peanut Butter Pudding.

If you love chia pudding be sure to check out these other recipes I know you will love:

Ingredients

Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make this Chia Seed Peanut Butter Pudding.

Milk: I use almond milk, oat milk or cashew milk and they are all delicious in chia pudding recipes.
Maple Syrup: This is the natural sweetener and compliments the savory peanut butter
really well.
Peanut Butter: Be sure to use natural runny peanut butter, that's best for being able to whisk it into the milk.
Chia Seeds: The main texture and main part of this Chia Seed Peanut Butter Pudding, it gives the pudding consistency.

Variations

Sweets: Chocolate and peanut butter are the best combo; take this chia seed pudding with peanut butter to the next level with a little chocolate added, vegan mini chocolate chips, your favorite chocolate sauce, or a few drizzles of my easy recipe for Chocolate Date Sauce that you can add on top.
Fruit toppings: There are many ways to top chia pudding. Fresh fruits such as raspberries, bananas, strawberries, or any kind of fresh fruit you like will be a great topping for this Chia Seed Peanut Butter Pudding. If you are refrigerating this chia pudding overnight for a meal prep, I'd definitely wait and add fresh fruits just before serving.
Yogurt: This chia seed pudding has 1 cup of oat milk; you can swap ¼ cup of milk for ¼ cup of non-dairy yogurt, it'll give you a creamier texture, and you'll have a yogurt chia seed pudding that will still be delicious.
Granola or Nuts: This Chia Seed Peanut Butter Pudding is perfect as is but if you like more texture adding toppings of nuts to this chia seed breakfast pudding will give you a satisfying crunch; try chopped pecans, almonds, or walnuts. Another great topping is granola; add some of your favorite granola or try making my Vegan Granola Recipe to use as a topping.
Protein powder scoop: You can easily make this chia seed pudding into a protein chia seed pudding, just add a scoop of plant-based protein powder to this chia pudding recipe mixture and whisk it in.
Milk alternatives: This chia pudding is dairy-free because I used unsweetened oat milk. Oat milk is a non-dairy plant-based milk. Feel free to use your preferred milk or try one of these homemade dairy-free milks: almond milk, soy milk, oat milk, cashew milk, or coconut milk. Each will change the flavor slightly, but it will still taste great.

How to make this Chia Seed Peanut Butter Pudding:

Container with the milk and peanut butter being wicked for this easy chia seed pudding.

Step 1: Add the milk, maple syrup and peanut butter to a container and whisk until smooth.

Chia seeds added to container with liquids for this peanut butter chia seed pudding.

Step 2: Whisk in the chia seeds, set aside for 10 minutes.

Everything all whisked up to make this peanut butter chia pudding.

Step 3: After 10 minutes come back and whisk all the clumps out. Place in the fridge at least 1 hour but preferably overnight.

Chia seed pudding with peanut butter added to a glass jar to be layered for serving.

Step 4: When ready to serve add toppings or scoop out into a bowl or jar to add toppings.

Chia peanut butter pudding with topping of yogurt and fruit.

Step 5: Store in the fridge up to 3-4 days.

Expert Tips

Consistency: The ratio for this chia seed recipe is ¼ cup chia seeds to 1 cup milk. Depending on your personal preference for the consistency you may add more liquid or less liquid to this Chia Seed Peanut Butter Pudding. Less liquid will be a thicker and more liquid will be thinner but this ratio provided gives a pretty nice texture in my opinion.
Toppings: If possible, add toppings when you're ready to eat the pudding. That way, your fresh toppings won't become soggy.
Easy Breakfast: If you doubled this chia peanut butter pudding recipe to make a bigger batch, I recommend using mason jars to store the chia seed pudding in single servings. Another option would be a bigger container like a storage container and scooping out of it to serve when ready to eat. It will last for about 2-3 days in the fridge, and you'll have an easy, delicious chia seed pudding breakfast. You'll only need to add your favorite topping.
Chia Seeds: Chia seeds can actually go bad. To check freshness, if you suspect they are old, mix a small amount of water and chia seeds (3-4 tablespoons of water to 1 tablespoon of chia seeds) and let sit for 10-15 minutes. If they absorbed water and began to swell, they are good. If not, they are bad.
Whisk Twice: Make sure you mix the chia seeds and the liquid well and set aside for 10 minutes. Whisk again to work out any clumps before placing in the fridge to sit for a few hours or overnight for best results.

Recipe FAQs

How long does chia pudding take to thicken?

Chia seeds will start absorbing the liquid you've added right away, but you'll need to give it time to become a gel-like consistency. I like leaving it overnight in the fridge, but if you let it soak for at least 1-2 hours, it will work.

How long does chia seed pudding last?

Chia seed pudding generally lasts 3 days in the fridge in an airtight container.

How long to soak chia seeds before eating?

You should soak chia seeds for at least 15-30 minutes. This will make a gel-like texture, but soaking chia pudding overnight or at least 2-4 hours helps with digestibility, and then it's like a pudding consistency.

More Vegan Chia Seed Pudding Recipes