Peanut Butter Chia Pudding
on Feb 04, 2021, Updated Aug 27, 2024
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This vegan peanut butter chia pudding recipe is sure to become a new favourite! It’s sweet and salty and easy to prep in minutes.
You will love this addictive sweet and salty chia pudding with swirls of peanut butter and sweet bites of soft, caramel dates throughout. This pudding is:
- Vegan, gluten-free, can be sugar-free, can be peanut-free or nut-free.
- Has a delicious sweet and salty flavour!
- Requires no baking or fancy methods, just stir and let it thicken
- Great for making in advance.
Chia pudding makes a quick, easy and healthy breakfast, snack or dessert. For more flavours, this Easy Mango Chia Pudding, Chocolate Chia Pudding and Peanut Butter Jelly Chia Pudding are all delicious!
Ingredients
- Chia Seeds: Use white or black whole chia seeds
- Plant-based Milk: Use any homemade or carton almond, coconut, cashew, oat or soy milk
- Maple Syrup: Swap for any other sweetener or use stevia or monk fruit for sugar-free chia pudding, you could also use this date paste for sweetening
- Dates: Any kind works as long as they’re soft and moist
- Peanut Butter: Use natural peanut butter that’s either made from just peanuts or peanuts and salt, if it’s unsalted, add a tiny pinch of salt to the recipe to get the sweet and salty goodness!
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
How to Make IT
- Step 1. Add the milk to any jar, bowl or container.
- Step 2. Add the chia seeds and mix well until no clumps remain.
- Step 3. Add the rest of the ingredients and mix well.
Set in the fridge for 30 minutes or until thickened to your preference. Add any toppings you’d like and enjoy!
Topping Ideas
- chopped nuts – I loved a few chopped salted dry roasted almonds!
- seeds – try pumpkin seeds, sunflower seeds or hemp seeds
- banana – can also mix chopped banana in to make it peanut butter banana chia pudding
- berries – make it a PB & J!
- additional peanut butter or almond butter
- additional chopped dates
- coconut yogurt
Recipe FAQs
Sure! Swap the peanut butter for almond or cashew butter to make it peanut-free. For a nut-free recipe, use sunflower seed butter or Wowbutter.
You could also try my banana split chia pudding or coconut yogurt chia pudding.
You can store the prepared chia pudding in the fridge for 2 days.
Sure! Double it, triple it, whatever you need! I like to make them in single servings but you could make one large batch if you prefer then divide as needed after it’s ready.
Yes. To make the pudding smooth and creamy, blend the chia seeds and almond milk then transfer to a jar or bowl and mix in the rest of the ingredients.
Sure! To make it chocolate pudding, add 1-2 tbsp of cocoa powder, increase the milk to 2/3 cup and add a little additional sweetener if needed.
Peanut Butter Chia Pudding
Ingredients
Instructions
- Add the almond milk to a bowl or container then add the chia seeds. Stir well until the chia seeds are mixed and no clumps remain. Add the rest of the ingredients and mix well.
- Let sit in the fridge for at least 30 minutes until thickened to your preference. It may thicken quicker, it depends on the chia seed and milk used. It may also be prepared in advance and left overnight or up to 2 days.
- Enjoy as is or add your favourite toppings like a scoop of coconut yogurt, a few nuts or seeds and slices of banana or fresh berries.
Notes
Nutrition
Originally published March 3, 2015.
I love this flavorful and filling (protein packed) chia pudding for after a long bike ride. Sweet & salty at its best!
Glad you enjoyed it, Danielle!
I am obsessed with this recipe!! I’ve made it every morning for the last few weeks and love it as much as I did the first time I made it. Thank you so much for posting and not listening to the Hubby.
Haha, that’s awesome. So glad you enjoy it, Ashlee!
I’ve not made any recipe online as much as I have this one. I must have made this a hundred times now over the past few years! Basically a life-changing recipe for me😄 Just came back to your blog to see what’s new and realized I never left any comment on this masterpiece
Oh and I highly recommend trying 1/4 cup golden raisins instead of dates!
This is SO DELICIOUS!! Made it for breakfast with two dates and no maple syrup as it’s sweet enough for me and hummuna hummuna.. so good. Thank you, can’t wait to make this a million more times!! 😍
Mmm, sounds so good. Love this recipe! Glad you enjoyed it!
Does this recipe require dates, or can I leave them out?
Yes, you can leave them out. You might want to up to the maple syrup to 1 tbsp if you do so. Enjoy!
Hey I’ve got a question to the storage life when you don’t have a refrigerator during the travel.
How long is it good to eat?
It should be fine for the day as long as it’s not sitting in the sun or a hot area or anything!
what do you mean when you write 1/2 unsweetened milk? you mean half a package or half a cup?
It means 1/2 a cup..I just missed that. Will add it in, thanks.
I can’t wait to try one on my own!
This is great! I don’t really like sweet foods, so I just added a tiny bit of agave instead of the honey and it turned out perfect for my taste. Thank you for the recipe!
Loved this!!!! Quick and easy item for “on the go” me…. Was thinking it would be nice to slice some banana on top then saw some of the comments with similar thought. Time to experiment! Thanks for going with your instinct and publishing !