Creamy Chocolate Peanut Butter Chia Pudding
A quick and easy creamy chocolate peanut butter chia pudding that serves as a healthy, indulgent breakfast or snack. This pudding combines the richness of peanut butter with the silky texture of chia seeds and a touch of chocolate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 3 tablespoons chia seeds (medium grind preferred)
- 1 cup (240 ml) milk of choice (almond, oat, cow’s milk, or coconut milk)
- 2 tablespoons natural creamy peanut butter
- 1 tablespoon unsweetened cocoa powder (Dutch-processed recommended)
- 1–2 teaspoons maple syrup (adjust to taste; can substitute honey or agave)
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional toppings: fresh berries or sliced banana, chopped peanuts or granola, shaved dark chocolate or cacao nibs
Instructions
- In a mixing bowl, whisk together 1 cup (240 ml) of your chosen milk with 2 tablespoons of creamy peanut butter until smooth and uniform (2-3 minutes).
- Stir in 1 tablespoon unsweetened cocoa powder, 1-2 teaspoons maple syrup, ½ teaspoon vanilla extract, and a pinch of salt. Whisk until fully combined and velvety.
- Sprinkle 3 tablespoons chia seeds into the mixture and stir well to distribute evenly, preventing clumps (about 1 minute).
- Pour the mixture into a jar or airtight container, seal tightly, and refrigerate for at least 4 hours or preferably overnight to allow chia seeds to swell and create a creamy texture.
- Optional: Stir the pudding once or twice during the first hour of soaking for a smoother texture.
- Before serving, stir the pudding well. If too thick, add a splash of milk to loosen. Top with desired toppings such as fresh berries, chopped peanuts, or cacao nibs.
Notes
For best texture, soak pudding overnight. Stir once during soaking to prevent clumps. Use medium-ground chia seeds for silky texture. Adjust sweetness after soaking if needed. For dairy-free, use plant-based milk and swap maple syrup for agave. Can add protein powder after soaking for extra protein. Store in fridge up to 4 days; add milk before serving if thickened.
Nutrition
- Serving Size: 1 cup pudding
- Calories: 275
- Sugar: 5
- Sodium: 100
- Fat: 16.5
- Saturated Fat: 2
- Carbohydrates: 17.5
- Fiber: 10
- Protein: 9
Keywords: chia pudding, peanut butter, chocolate, healthy breakfast, easy recipe, vegan option, gluten-free, dairy-free