High-Protein Chocolate Peanut Butter Chia Seed Pudding That Will Transform Your Mornings! Recipe

Introduction

Start your day with a delicious and nutritious boost by making this High-Protein Chocolate Peanut Butter Chia Seed Pudding. It’s creamy, chocolatey, and packed with protein and fiber to keep you energized. Plus, it’s easy to prepare ahead for busy mornings.

Ingredients

• ½ cup (80 g) chia seeds
• 2 cups (480 ml) unsweetened non-dairy milk (soy, oat, almond, or dairy milk if preferred)
• ¼ cup (60 g) natural peanut butter
• 3 Tbsp (18 g) unsweetened cocoa powder
• 1–2 Tbsp (15–30 ml) maple syrup or honey
• 1 tsp (5 ml) vanilla extract
• Optional: 1 scoop (~30 g) chocolate protein powder

Instructions

1. Step 1: In a blender or mixing bowl, combine the non-dairy milk, peanut butter, maple syrup (or honey), vanilla extract, and optional protein powder. Blend or whisk until the mixture is smooth and peanut-butter streak free, about 30 seconds in a blender or 1–2 minutes by hand.
2. Step 2: Add the unsweetened cocoa powder to the mixture and blend or whisk again until fully dissolved and glossy.
3. Step 3: Pour the chocolate mixture into a large bowl. Fold in the chia seeds thoroughly using a spatula or whisk to prevent clumps.
4. Step 4: Divide the pudding evenly into four 8-oz (240 ml) jars or airtight containers, leaving some space at the top.
5. Step 5: Seal tightly and refrigerate for at least 4 hours, preferably overnight for the best texture.
6. Step 6: Before serving, stir each jar well to redistribute the chia seeds. Add your favorite toppings and enjoy.

Tips & Variations

• For an ultra-smooth pudding, blend the chia mixture again just before chilling.
• Reduce fat by replacing half the peanut butter with powdered peanut butter mixed with water.
• Add 2 tablespoons of dark chocolate chips before portioning for extra chocolatey melty bites.
• Use sunflower seed or almond butter for a nut-free version.
• A pinch of sea salt enhances the chocolate and sweetness.
• Top with fresh berries, chopped peanuts, cacao nibs, or a swirl of coconut whipped cream for added texture and flavor.

Storage

Store the pudding refrigerated in sealed containers for up to 5 days. It can also be frozen (without toppings) for up to 1 month; thaw overnight in the fridge. Stir before serving, as some separation is normal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dairy milk instead of non-dairy?

Yes, whole or low-fat dairy milk works well. Whole milk makes the pudding creamier and richer, while low-fat options lighten it up. Adjust sweetness to your taste.

Why is my pudding too runny?

Make sure the pudding chills for at least 4 hours so the chia seeds fully absorb the liquid. If it’s still too loose, add an extra tablespoon of chia seeds per serving for a firmer texture.

High-Protein Chocolate Peanut Butter Chia Seed Pudding That Will Transform Your Mornings! Recipe

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★★★★★

4.4 from 120 reviews

This High-Protein Chocolate Peanut Butter Chia Seed Pudding is a delicious and nutritious breakfast option that combines creamy peanut butter, rich cocoa, and fiber-packed chia seeds for a satisfying start to your day. Perfect for meal prep, it offers customizable sweetness and optional protein powder to boost your energy and keep you full longer.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 to 12 hours (including chilling time)
• Yield: 4 servings 1x
• Category: Breakfast
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• ½ cup (80 g) chia seeds
• 2 cups (480 ml) unsweetened non-dairy milk (soy, oat, or almond; or dairy milk if preferred)
• ¼ cup (60 g) natural peanut butter
• 3 Tbsp (18 g) unsweetened cocoa powder
• 1–2 Tbsp (15–30 ml) maple syrup or honey
• 1 tsp (5 ml) vanilla extract
• Optional: 1 scoop (~30 g) chocolate protein powder

Instructions

1. Blend the Base: In a blender or mixing bowl, combine the non-dairy milk, peanut butter, maple syrup or honey, vanilla extract, and protein powder if using. Blend or whisk vigorously until smooth and free of peanut butter streaks, about 30 seconds in a blender or 1–2 minutes by hand.
2. Incorporate the Cocoa: Add the unsweetened cocoa powder to the liquid mixture. Blend or whisk again until fully dissolved and the mixture is glossy and uniform in color with no dry pockets.
3. Stir in the Chia Seeds: Pour the chocolate-peanut butter mixture into a large bowl. Fold in the chia seeds using a spatula or whisk, ensuring each seed is evenly coated to prevent clumping and encourage even hydration.
4. Portion & Chill: Divide the mixture evenly into four 8-oz (240 ml) jars or airtight containers, leaving headspace. Seal tightly and refrigerate for a minimum of 4 hours; overnight (8 hours) chilling yields the best texture.
5. Final Stir & Serve: Before eating, stir each jar well to redistribute any settled chia seeds. Top with your choice of fresh fruit, nuts, or other toppings, then enjoy.

Notes

• For an extra-smooth texture, blend the chia mixture again just before chilling.
• To lower fat, substitute half the peanut butter with powdered peanut butter and mix with water accordingly.
• Add 2 Tbsp dark chocolate chips before portioning for a double chocolate treat.
• Use sunflower seed or almond butter as a nut-free alternative.
• A pinch of sea salt enhances the sweetness and chocolate flavor.
• Store sealed in the refrigerator for up to 5 days or freeze for up to 1 month without toppings.
• Adjust sweetness to taste, especially if using dairy milk or different sweeteners.
• If pudding is too runny, increase chia seeds or extend hydration time.
• For keto-friendly version, replace maple syrup with erythritol and use full-fat coconut milk without protein powder.

Keywords: chia seed pudding, high protein breakfast, chocolate peanut butter pudding, healthy breakfast, meal prep, no-cook pudding, vegan protein pudding