Introduction

Peanut Butter Chia Pudding is a creamy, protein-packed treat that combines the rich flavor of peanut butter with the nutritious boost of chia seeds. This easy-to-make pudding is perfect for a quick breakfast or a satisfying snack. Adding a homemade berry sauce brings a delicious PB&J twist to the dish.

A clear glass bowl filled with a thick, creamy chia pudding that has a beige color with visible black chia seeds evenly mixed throughout. On top of the pudding is a large, textured swirl of white whipped cream, sprinkled lightly with crumbled golden brown bits. The bowl sits on a white marbled surface, giving a clean and fresh look to the image. The lighting highlights the smooth and soft textures of both the pudding and the whipped cream. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups almond milk
1/4 cup chia seeds
2 tablespoons peanut butter (no added sugar)*
2 tablespoons powdered peanut butter*
1/4 cup Swerve sweetener*
1 cup frozen berries (or fresh)
3 tablespoons Swerve sweetener
2 tablespoons water

Instructions

Step 1: In a mixing bowl, whisk together the peanut butter, powdered peanut butter, 1/4 cup Swerve sweetener, and almond milk until well combined.
Step 2: Add the chia seeds to the mixture and stir thoroughly to ensure even distribution.
Step 3: Spoon the mixture into three small containers or jelly jars, then refrigerate for at least 2 hours. Stir once after about an hour if the chia seeds clump together, or mix well just before serving.
Step 4: To make the optional berry sauce, combine the berries, 3 tablespoons Swerve sweetener, and water in a small saucepan. Heat over medium heat and let it simmer until the berries break down and the sauce thickens.
Step 5: Use a fork or potato masher to break down the berries further if you prefer a smoother sauce. Remove from heat and let cool before serving.
Step 6: When ready to eat, enjoy the peanut butter chia pudding as is or spoon some of the berry sauce on top for a delicious PB&J flavor. Store any leftovers in airtight containers in the refrigerator.

Tips & Variations

For a creamier texture, use full-fat almond milk or add a splash of coconut milk.
Substitute the Swerve sweetener with honey or maple syrup if you prefer natural sweeteners, adjusting to taste.
Add a pinch of cinnamon or a few drops of vanilla extract for extra flavor.
Use fresh berries in season for the best taste and texture.
If you don’t have powdered peanut butter, you can use an extra tablespoon of regular peanut butter instead.

Storage

Store the peanut butter chia pudding in airtight containers in the refrigerator for up to 3 days. The berry sauce can also be kept in the fridge in a sealed container for up to 5 days. Reheat the berry sauce gently if preferred warm, but the pudding is best served chilled.

How to Serve

A clear glass bowl holds a chia pudding with a creamy beige color and visible black chia seeds spread evenly throughout the pudding filling the bowl nearly to the top; on the surface, there is a large swirl of white whipped cream topped with small golden crumbs sprinkled lightly over it. Around the bowl, there are blurred elements including a white bowl filled with a thick red berry sauce on the right and a clear bowl of crushed crumbs in the back left, all placed on a white marbled texture. A metal measuring spoon filled with chia seeds lies to the right of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of powdered peanut butter?

Yes, you can replace the powdered peanut butter with an extra tablespoon or two of regular peanut butter. This might make the pudding a bit richer and thicker.

How long does the chia pudding take to set?

The pudding needs at least 2 hours in the refrigerator to set properly. For best results, refrigerate overnight to ensure a creamy, pudding-like texture.