Peanut Butter Chia Pudding (Printable)
Rich and creamy chia seed pudding with natural peanut butter, sweetened with maple syrup and topped with your favorites.
# What You'll Need:
→ Pudding Base
01 - 2 cups unsweetened almond milk (or preferred milk)
02 - 1/2 cup natural creamy peanut butter
03 - 1/4 cup pure maple syrup (or honey)
04 - 1 teaspoon vanilla extract
05 - Pinch of salt
→ Chia Seeds
06 - 1/2 cup chia seeds
→ Optional Toppings
07 - 2 tablespoons roasted peanuts, chopped
08 - 2 tablespoons dark chocolate chips or shavings
09 - 1 ripe banana, sliced
10 - Fresh berries
# How To Make:
01 - In a medium mixing bowl, whisk together the almond milk, peanut butter, maple syrup, vanilla extract, and salt until completely smooth and well incorporated.
02 - Stir the chia seeds into the mixture, stirring thoroughly to ensure even distribution and prevent clumping.
03 - Cover the bowl tightly and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding consistency.
04 - Remove from the refrigerator and stir the pudding well to break up any settled chia seeds and restore a uniform, creamy texture.
05 - Divide the pudding evenly into serving glasses or bowls. Top with chopped peanuts, dark chocolate shavings, banana slices, or fresh berries as desired.
# Expert Tips:
01 -
- Five minutes of active work and the fridge does all the heavy lifting while you sleep or binge watch something terrible.
- The peanut butter to chia ratio creates a texture that is somehow both silky and substantial, nothing like the gloopy chia puddings that turned you off before.
02 -
- If you do not whisk the peanut butter thoroughly into the milk before adding chia seeds, you will end up with stubborn lumps that no amount of later stirring can fix.
- Blending the milk and peanut butter mixture before adding chia seeds produces an impossibly silky base that is worth the extra dish.
03 -
- Use a jar with a tight lid instead of a bowl so you can shake the mixture halfway through chilling, which redistributes the seeds better than stirring ever will.
- Letting it sit a full twelve hours rather than the minimum four gives you a dramatically creamier, more cohesive pudding.