This peanut butter chia pudding is fantastic for a busy morning or a quick dessert. It can be thrown in the fridge overnight, and requires no cooking to prepare. Totally gluten-free, grain-free, vegan, low-carb, ketogenic.
It’s so convenient sometimes to have breakfast prepared ahead, for those days where you just have to rush out the door in the morning. Rather than stopping by a Dunkin Donuts on the way to work, you can simply make this peanut butter chia pudding the night before.
It’ll take the same amount of time to prepare as it would to wait through the drive-thru line to get your sugar-laden and highly processed breakfast muffin anyway. You simply throw all of the ingredients in a jar, shake it up and stick it in the fridge. Easy peasy.
Chia seeds form a jelly consistency in the presence of water. In this pudding, they have a tapioca-like texture, which is why this recipe is labeled as a pudding. So if you are not a fan of chunky and gooey textures, this might not be the best for you, although I do urge you to experiment with it. More or less liquid may be the key to getting the consistency to your liking!
Did I mention that chia seeds are packed full of omega-3’s, protein, fiber and lots of vitamins and minerals? Well they are! They are a nutritional powerhouse which will keep you feeling full all morning (or any other time of day). I just love this recipe for a grab-and-go breakfast, but if you prefer, you can certainly make it for dessert or as a mid-day snack.
You can play around with the amount of sweetener you use, depending on when you want to eat it and your taste buds. Or, if you are doing a Whole30, you can simply eliminate the sweetener, and substitute some other nut butter for the peanut butter.
And if you’re not a big fan of peanut butter? Feel free to throw in whatever flavors you enjoy. Cocoa powder would be a great addition here. You could also try adding vanilla extract, or mint extract with some chocolate chips, or how about a bunch of fresh or frozen berries?
Or for dessert, a scoop of nutella with a half of a banana? Since the chia seeds and milk are so neutral in flavor, you really can add any flavors in that you like. Think of your favorite dessert. Now think about how you can incorporate those flavors into this!
I hope you all really enjoyed this peanut butter chia pudding recipe. It’s one I make quite often and will continue to make for a long time. If you enjoyed it, please leave a comment below and tell me what your favorite flavor combination is!
Peanut Butter Chia Seed Pudding (Gluten-Free, Grain-Free, Vegan)
- 1 can coconut milk or 1-3/4 cups non-dairy milk of your choice
- 1/3 cup chia seeds
- 3-4 Tbsp sweetener of choice honey works great
- 1/4 cup peanut butter
- If using coconut milk, pour into a microwave-safe container and warm until it melts, approximately 45 seconds.
- Mix in peanut butter and stir until fully incorporated.
- Add in chia seeds and sweetener. Mix or shake until combined.
- Place in refrigerator for several hours, until the pudding has a tapioca-like consistency. If it is too liquidy, add in an extra tbsp of chia seeds, and return to refrigerator for a few more hours.