Healthy Peanut Butter Chia Pudding – Dairy-Free & High-Protein Snack

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Prep Time 10

Total Time 10

Servings: 2 servings

Chia seeds: Whole black or white chia seeds work. They absorb liquid and create the pudding texture.
Unsweetened almond milk (or any non-dairy milk): Oat, soy, or cashew milk also works. Choose one with no added sugar to control sweetness.
Natural peanut butter: Smooth, unsweetened peanut butter gives the best creamy texture. Stir well if it’s separated.
Maple syrup or honey: For a touch of sweetness. Use what you like, or swap for a sugar-free sweetener if needed.
Vanilla extract: Adds warmth and dessert-like flavor.
Pinch of salt: Enhances the peanut butter flavor and balances sweetness.
Optional add-ins: Ground cinnamon, cocoa powder, collagen or plant protein powder, chia-friendly toppings like banana, berries, cacao nibs, or crushed peanuts.

Stir the base: In a medium bowl or jar, whisk 1 cup unsweetened non-dairy milk, 2 tablespoons natural peanut butter, 1–2 teaspoons maple syrup, 1/2 teaspoon vanilla extract, and a tiny pinch of salt until smooth. If the peanut butter clumps, warm it slightly or whisk a small splash of milk into the peanut butter first to loosen it.
Add chia seeds: Stir in 3 tablespoons chia seeds. Whisk well so no seeds clump at the bottom or stick together.
Rest and re-stir: Let the mixture sit for 10 minutes, then whisk again to break up early clumps. This step helps achieve an even, creamy texture.
Chill to thicken: Cover and refrigerate for at least 2 hours, ideally overnight. The pudding should be thick and spoonable.
Adjust thickness: If it’s too thick, stir in a splash of milk. If it’s too thin, add 1 teaspoon chia seeds and chill another 15–20 minutes.
Top and serve: Add sliced banana, fresh berries, a sprinkle of cinnamon, or a few cacao nibs for crunch. For extra protein, stir in a spoonful of protein powder when mixing the base.