Peanut Butter Chia Pudding
This vegan peanut butter chia pudding recipe is sure to become a new favourite! Enjoy this sweet and salty treat for breakfast, a snack or a healthy dessert.
You will love this addictive sweet and salty chia pudding with swirls of peanut butter and sweet bites of soft, caramel dates throughout.
- dietary needs: vegan, gluten-free, can be sugar-free, can be peanut-free or nut-free
- delicious sweet and salty flavour!
- no-baking or fancy methods, just stir and let it thicken
- make in advance and enjoy later for a yummy treat
- 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!
- 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!
- 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 bacon
- coconut yogurt
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.
Did you try this recipe? I’d love to hear about it! Click here to leave a review.Print
Peanut Butter Chia Pudding
- Prep Time: 2 mins
- Cook Time: 30 mins
- Total Time: 32 minutes
- Yield: 1
- Category: Snack
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
You’ll love the sweet and salty chia seed pudding with swirls of peanut butter and sweet bites of soft caramel dates throughout. Prep in minutes and enjoy in 30 for a healthy and delicious breakfast, snack or dessert. Great for kids too!
- 3 tbsp (36 g) chia seeds
- 1/2 cup unsweetened almond milk or cashew milk (120 mL)
- 2 tsp maple syrup
- 3 chopped soft pitted dates (approx. 40 g)
- 2 tbsp (30 g) natural peanut butter
- 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.
If you’re leaving the pudding overnight, you can increase the liquid up to 2/3 cup (157 mL) since the chia seed will have more time to absorb the liquid.
Peanut-Free or Nut-Free Option: Replace peanut butter with almond or cashew butter for a peanut-free recipe. To make it nut-free, use sunflower seed butter or Wowbutter.
Sugar-Free Option: Replace maple syrup with monk fruit or stevia sweetener or leave it out as the dates add some sweetness.
I recommend using peanut butter with added salt for amazingly sweet and salty chia seed pudding. If your peanut butter doesn’t contain salt, add a little pinch of sea salt to the pudding along with the rest of the ingredients.
- Serving Size: 1
- Calories: 491
- Fat: 25 g
- Carbohydrates: 56 g
- Protein: 12 g
Keywords: peanut butter chia pudding, peanut butter chia seed pudding
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 !
I am so glad you did not listen to your hubby on this one, because this is mine and my hubby’s new favorite mid-day snack! Thank you so much for sharing this!
Is this recipe the base to the variations….for example…you just add cocoa or vanilla and cinnamon or blueberries or do you omit certain items? Also, the sugar comment for Brenda…I am insulin resistant so I have to watch my sugar so I use liquid stevia or light agave nectar in place of the maple syrup. You can find days and/figs with no added sugar. Check out the nuts.com website.
The base is really just the almond milk and chia seeds, you can add in whatever you like from there! 🙂
I use the chia seeds in our nutriblast every morning. Question – do they soften up or remain crunchy in the puddings? Thanks
They completely soften up as they absorb the liquid 🙂
What are dates and how do I buy them? Fresh or canned?
Dates are a fruit and you buy them fresh. I usually buy medjool dates, or just regular pitted dates. You can usually find them in the product department of groceries stores, or just ask!
Any idea what the sugar content would be? It looks so good but with type 2 diabetes I am unsure.
I don’t have the exact sugar content, but with the dates and maple syrup it would be on the higher side, but you could always reduce the amount used no problem. 🙂
This is amazing! I make variations chia pudding and tried yours with dates and almond today.. 10 out of 10!!
Woo!! I so love hearing that 🙂 Glad you enjoyed it!
The Coconut Curry Dahl turned out great & has become a regular weekly take-out lunch for me – make a big batch on the weekend & eat it on the go for lunch etc. tho it doesn’t seem to last long enough!
I’ve been eating a similar breakfast: overnight oats with a few twists – 2 oz Rogers Porridge Oats, Steel Cut blend, 1 tbs chia goodness blend, soaked in 2 oz pomegranate/cranberry juice overnight, add 4 walnut halves, crumbled, 1 tbs fresh ground flaxseed, 1 tbs coconut ribbons, some cinnamon & nutmeg, and 2-3 fresh or frozen fruits 1 tbs each, pomegranate, blueberry, goji berries, 1/2 banana etc, topped with homemade coconut milk sweetened with liquid stevia & vanilla. Yum!
So glad you enjoyed the dahl recipe, it never lasts long enough though, does it?! I love those addition ideas for the overnight oats, thanks for sharing! It sounds delicious!!
What would you change to make the chocolate banana chia pudding you mentioned? I’m new to chia and would love to find a way to eat it that is delicious! Thanks!
Add a scoop of cocoa to the mix and top with a sliced banana when it’s done 🙂
My boyfriend tells me that all the time… I don’t listen to him anymore 😉
Haha, ya I’m getting that way too. What do they know anyways? 😉
I am in love with chia pudding right now!!! And there are so many yummy options for it! I can’t believe I didn’t try it until last week!!! It’s a staple now for sure!