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Creamy peanut butter chia pudding in jars with banana slices and a thin peanut-butter swirl, evenly hydrated seeds.; title text reads Peanut Butter Chia Pudding Recipe
Good Fork Daily Editorial Kitchen

Peanut Butter Chia Pudding Recipe

Creamy peanut butter chia pudding with a smooth nut-butter base and enough milk to stay spoonable.
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Prep Time 10 minutes
Chilling 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup chia seeds
  • 2 1/4 cups milk slightly warm
  • 1/3 cup natural peanut butter well stirred
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 pinch salt

Equipment

  • Mixing bowl
  • Whisk
  • Four jars

Method
 

  1. Whisk the milk, flavor ingredients, sweetener and salt until the peanut butter base is even.
  2. Whisk in chia seeds for 30 seconds, scraping the bowl.
  3. Rest 10 minutes, then whisk again to break every cluster.
  4. Divide among four jars and cover.
  5. Refrigerate at least 4 hours or overnight.
  6. Stir, adjust with milk if needed and add fresh toppings.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • The FDA Nutrition Facts reference uses 28 grams as the Daily Value for dietary fiber on a 2,000-calorie diet; the recipe nutrition is an estimate, not laboratory analysis.
  • This recipe was developed through culinary research and editorial review.