Make easy Peanut Butter Chia Pudding

This Peanut Butter Chia Pudding makes an amazing snack, it’s healthy enough for breakfast and delicious enough for pudding. It combines two of my favourite things; peanut butter and chia pudding to make this awesome dessert.

If you love peanut butter then you are going to love these. They’re absolutely delicious, nutty, creamy tasting and healthy enough to eat for breakfast and special enough to eat as a pudding.

Why you want Peanut Butter Chia Pudding

I love chia pudding because;

• you can make them the night before or meal-prep them a few days ahead. Make them in a suitable container or jar and they can happily be part of a packed lunch or a ‘grab and go’ breakfast. They’re really flexible like that.
• they’re very quick and easy to make and can look fantastic in a pretty bowl with a few selected toppings
• they feel like a bit of a foodie indulgence but contain a lot of great nutrition locked away in the chia seeds and the peanut butter

They’re also gluten-free and refined sugar-free as it uses maple syrup as a sweetener. It is also dairy-free if you use a suitable milk substitute. There are loads of different sorts available. I tend to use oat milk but almond milk is really good too.

Ingredients in Peanut Butter Chia Pudding

• peanut butter – contains lots of healthy good for us fats and adds a little protein which helps us feel full for longer. (Ever thought of making your own peanut butter?)
• maple syrup – adds sweetness and enhances the other flavours helping them to sing just a little.
• almond milk – I love almond milk in this pudding but feel free to substitute your favourite. Oat milk and soya milk are good in this as-is cashew milk. They each add a lovely flavour and lots of useful vitamins and minerals. This is especially true if you use fortified milk.
• vanilla extract – another flavour enhancer and a real favourite in our house. Don’t substitute vanilla essence for the extract as that won’t be as nice.
• chia seeds – wondrous little seeds of amazing goodness. These give an adequate thickness to the breakfast pots once they’re had a while to rest. They also add really useful omega-3 fatty acids, fibre, iron and calcium.
• optional toppings – there are so many to choose from. Banana always goes well with peanut butter, cacao nibs, chopped nuts, drizzled peanut butter, flaked almonds, shredded coconut, blueberries or strawberries.

Making Peanut Butter Chia Pudding

It is entirely up to you whether you make the following recipe in one bowl and divide it out into two portions or make individual portions from the beginning.

I like to make a two-portion amount and then divide it into two cups or jars.

Gather up your ingredients and a bowl to mix everything in. I find it simpler to mix the peanut butter into a small amount of milk to make sure it’s fully combined. Shop bought nut butter can sometimes be quite a lot stiffer than butter you make yourself, so it’s helpful to do this and avoid ending up with ‘butter lumps’, in your breakfast. Not that I would complain… I like peanut butter.

Once you’ve done that, just add everything else in and stir. Let it stand a minute or two and stir again. This makes sure that the chia seeds are completely mixed in. They have this annoying habit of clumping up although if they do it’s not the end of the world. It will just take a bit of thorough stirring to get everything mixed in again.

That’s really all there is to it. Just portion it out into two jars or bowls and leave it in the refrigerator until at least one hour has passed but otherwise find it waiting for you in the morning. You can then take it out and adorn it with your favourite toppings.

Meal-Prep Ideas

So, if you’ve tried these Peanut Butter Chia Seed Pudding and you want to arm yourself with them for the week ahead. What do you need to know? Well, one very important point is to ensure that your ingredients are all within their ‘use-by’ dates. You don’t want to be using milk that will have turned sour by the next day and you’ve made 4 days’ worth of puddings from it already. Extremely frustrating so that’s one to remember.

Work out much of each ingredient you need. Use the ‘scaling option’ on the recipe below to do this for you.

If you’re making large amounts, I find it simpler to make them in one large bowl and then portion the mixture out into the required number of jars or pots. I like re-cycling jam jars for this, they come with handy lids too which means less cling film required. All good.

You do know that these make a wonderful snack or breakfast too, don’t you?

Toppings for Chia Puddings

One of the lovely things about any chia pudding and this one in particular is that you can really go to town on the toppings. Here are a few of my ideas.

• sliced bananas
• crushed peanuts
• grated chocolate or cacao nibs
• sprinkle of cinnamon

Do you have any favourite Chia Pudding toppings?

If you like these … then you may like …

• Vanilla Chia Seed Pudding
• Strawberry Chia Pudding
• Lemon Chia Pudding
• Vanilla Chia Pudding
• No-Bake Oatmeal Bars with peanut butter
• Oat Granola Bars

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