This peanut butter chia seed pudding is creamy, slightly nutty, and naturally sweetened. Plus, it takes just five minutes to put together. If you are looking for an easy, make-ahead breakfast that actually keeps you full, chia seed pudding is the way to go. And when you add peanut butter? Even better.
I love having this in the fridge for busy mornings or for a 4 pm snack. Just mix everything, let it sit overnight, and wake up to a perfectly thick, pudding-like breakfast. Even 3 hours soaking works fine. Top it with some banana slices, berries, drizzle of extra peanut butter, chocolate chips, granola or just about anything you like. It is like having dessert for breakfast—but in the best, healthiest way possible.
If you love easy meal prep breakfasts, you might also like red lentils pancake, quinoa upma and lentil omelette.
Ingredients
Chia Seeds: I love that they are so healthy and enjoy their crunchy, slimy texture after soaking. These are the main ingredients here.
Plant milk: I love using almond milk here. But basically any milk like coconut milk, cashew milk or even oat milk works here.
Peanut Butter: I love the taste of peanut butter, and it provides a nice creaminess to the pudding. I use creamy unsweetened peanut butter.
Sweetener: Maple syrup or sugar work for me.
Vanilla and Salt: A little vanilla extract enhances the flavor, and a tiny pinch of salt keeps everything balanced.
Toppings: Depending upon what I have at hand, I normally top with chopped fruit and granola for the crunch. You can also add more peanut butter and chocolate chips if you like. Make sure they are vegan.
Instructions
This is the simplest recipe to put together and is also why I really love making it. Assemble all the ingredients and mix together.
You can make them in separate single-serve jars of mugs as I have done here or make a large batch and then portion it out later.
Basically in a jar, add chia seeds, almond milk, peanut butter and your sweetener. Mix well to ensure that peanut butter does not clump together. Add some vanilla extract and a pinch of salt as well.
That’s it. Place it in the fridge overnight or for at least 3 hours. Once ready to consume, take it out and top with your favourite toppings.
Your delicious and healthy vegan peanut butter chia seed pudding is ready to eat. Enjoy.
Expert Tips
1. It is recommended to have not more than 2 tbsp. of chia seeds a day. So portion our your individual serves in this manner.
2. For an extra protein boost, add a tsp. Or two of pea protein powder when stirring the other ingredients.
3. If your chia seed pudding is thicker then you can add some more almond milk to slightly thin it down.
4. Sometimes, I add chocolate peanut butter instead of plain for my chocolate fix. Also topping with nuts and flax seeds is delicious.
5. This chia seed pudding stays well for upto 2-3 days in the fridge in an air tight jar.
6. You can really play around with the flavours while retaining the basic recipe and enjoy it without it getting boring.
Here's the recipe card
Vegan Peanut Butter Chia Seed Pudding
Ingredients
- 2 tablespoons chia seeds
- ½ cup almond milk
- 1 tbsp. peanut butter unsweetened
- 1 tbsp.. maple syrup or sugar
- ¼ tbsp. vanilla extract
- A pinch of salt
- Toppings
Instructions
- Assemble all the ingredients. Take 2 tbsp. chia seeds in a glass, mug or container of choice. Add ½ cup almond milk, 1 tbsp. maple syrup or sugar, 1 tbsp. creamy peanut butter with no added sugar.
- Mix them well ensuring that peanut butter is well dispersed and does not clump in one place. Also add ¼ tsp. vanilla extract and a pinch of salt.
- That’s it. Place it in the fridge overnight or for at least 3 hours. Once ready to consume, take it out and top with your favourite toppings.
- Your delicious and healthy vegan peanut butter chia seed pudding is ready to eat. Enjoy.
