PEANUT BUTTER CHIA PUDDING

Peanut Butter Chia Pudding layered with homemade blueberry chia jam and fresh blueberries, and topped with more peanut butter and grain-free keto granola.

I absolutely love this easy-to-make Peanut Butter Chia Pudding.  It’s creamy and delicious and also happens to be packed with fibre, healthy fats, and plant-based protein!

Here I used Fatso Salted Caramel peanut butter (not sponsored, just obsessed!).  However, you could make this recipe with your nut butter of choice or substitute sunflower seed butter (see recipe here) for a nut-free version.

Chia seeds have a mild nutty taste and are rich in fibre, minerals, plant protein, antioxidants, and healthy fats.  In fact, each 2 tablespoon serving of chia seeds contains approximately 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre.  I happen to like the texture of chia pudding, but for those of you who aren’t chia fans, this recipe works well blended, too!

Ingredients for 4 servings:

• 2 cups unsweetened almond milk (I like to use my Almond Cow to make homemade plant-based milk)

• 1/2 cup canned organic full-fat coconut milk

• 1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder

• 1/4 cup natural peanut butter (I use Fatso Classic or Salted Caramel peanut butter)

• 1 tsp pure vanilla extract

• pinch of salt (if your peanut butter is unsalted)

• Lakanto sugar-free monk fruit sweetener or sweetener of choice, adjusted to taste (optional)

• 1/2 cup chia seeds

• optional layers or toppings:  homemade blueberry chia jam, fresh berries, grain-free granola, chocolate chips or cacao nibs, peanut butter, or toppings of choice

Directions:

1. Put almond milk, coconut milk, protein powder, peanut butter, vanilla, and salt into a bowl or blender container and whisk or blend on high until well-mixed.  Sweeten to taste.

2. Add chia seeds and whisk or pulse-blend until just combined. 

3. Put mixture into a bowl or divide into single-serving mason jars and cover.

4. Let sit for 10 minutes, then whisk or shake well, re-cover, and refrigerate overnight or for a minimum of 4 hours.

Peanut Butter Chia Pudding can be stored in an airtight container in the fridge for up to 5 days.  Serve cold or warm with your choice of toppings.

Peanut Butter Chia Pudding served with homemade blueberry chia jam, fresh blueberries, salted caramel peanut butter, and grain-free keto granola.

Peanut Butter Chia Pudding topped with berries, grain-free keto-friendly granola, sugar-free chocolate chips, and Fatso Salted Caramel peanut butter.