High-Protein Chocolate Peanut Butter Chia Seed Pudding Recipe

Introduction

This high-protein chocolate peanut butter chia seed pudding is a delicious and nutritious way to start your day. Packed with fiber, healthy fats, and rich chocolate flavor, it transforms simple ingredients into a creamy, satisfying breakfast or snack.

Ingredients

• ½ cup (80 g) chia seeds
• 2 cups (480 ml) unsweetened non-dairy milk (soy, oat, or almond; dairy milk can be used instead)
• 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: Combine the non-dairy milk, peanut butter, maple syrup (or honey), vanilla extract, and protein powder (if using) in a blender or mixing bowl.
2. Step 2: Blend for about 30 seconds until smooth, or whisk vigorously for 1–2 minutes by hand until the mixture is free of peanut butter streaks.
3. Step 3: Add the unsweetened cocoa powder and blend or whisk again until fully incorporated and glossy.
4. Step 4: Pour the chocolate-peanut butter mixture into a large bowl and fold in the chia seeds with a spatula or whisk to coat evenly and prevent clumps.
5. Step 5: Divide the mixture evenly into four 8-oz (240 ml) jars or containers, leaving some headspace. Seal tightly and refrigerate for at least 4 hours, preferably overnight for best texture.
6. Step 6: Before serving, stir each jar well to redistribute any settled seeds. Add your favorite toppings and enjoy.

Tips & Variations

• For an ultra-smooth pudding, blend the mixture again right before chilling.
• Replace half the peanut butter with powdered peanut butter plus 2 Tbsp water to reduce fat.
• Add 2 Tbsp dark chocolate chips before portioning for a melty chocolate surprise.
• Use sunflower seed or almond butter as a nut-free alternative.
• A pinch of sea salt enhances sweetness and deepens the chocolate flavor.

Storage

Store the chia pudding in airtight containers in the refrigerator for up to 5 days. Stir well before eating, and it can be enjoyed cold or at room temperature. No reheating is necessary, but you may warm gently if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dairy milk instead of non-dairy milk?

Yes, you can substitute dairy milk based on your preference. Whole milk will make the pudding creamier and richer, while skim milk lowers fat content.

How long does chia seed pudding last in the fridge?

Properly stored in airtight containers, chia pudding will stay fresh for up to five days. Stir before eating to redistribute the chia seeds.

High-Protein Chocolate Peanut Butter Chia Seed Pudding Recipe

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★★★★★

4.6 from 94 reviews

This High-Protein Chocolate Peanut Butter Chia Seed Pudding is a creamy, nutritious breakfast that combines chia seeds, natural peanut butter, unsweetened cocoa powder, and optional chocolate protein powder. Rich in protein, fiber, and omega-3s, it offers a velvety texture and a deep chocolate-peanut butter flavor to transform your mornings. Perfect for make-ahead convenience and customizable with your favorite toppings.

• Author: Hannah
• 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

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Main Ingredients

• ½ cup (80 g) chia seeds
• 2 cups (480 ml) unsweetened non-dairy milk (soy, oat, or almond recommended)
• 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 your blender or mixing bowl, combine the non-dairy milk, peanut butter, maple syrup or honey, vanilla extract, and optional protein powder. Blend or whisk vigorously until completely 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 with no dry pockets, forming a uniform and glossy chocolate mixture.
3. Stir in the Chia Seeds: Pour the chocolate-peanut butter mixture into a large bowl. Add chia seeds and fold in with a spatula or whisk, ensuring every seed is coated to prevent clumping and promote even hydration.
4. Portion & Chill: Divide the mixture evenly into four 8-oz (240 ml) mason jars or airtight containers, leaving a bit of headspace. Seal tightly and refrigerate for at least 4 hours; however, overnight chilling (8 hours) yields the best texture.
5. Final Stir & Serve: When ready to eat, stir each jar well to redistribute any settled chia seeds. Add your favorite toppings such as fresh fruit, nuts, or a drizzle of almond butter, then enjoy.

Notes

• For a smoother pudding, blend the chia mixture again just before chilling.
• Reduce fat by swapping half the peanut butter with powdered peanut butter (2 Tbsp powder + 2 Tbsp water).
• Add 2 Tbsp dark chocolate chips before portioning for a melty double chocolate experience.
• Use sunflower-seed or almond butter to make it nut-free if allergic to peanuts.
• A pinch of sea salt can enhance sweetness and deepen chocolate flavor.
• Toppings suggestions include fresh berries, chopped peanuts, cacao nibs, granola, cinnamon, cayenne, or coconut whipped cream.

Keywords: chia seed pudding, high protein breakfast, chocolate peanut butter pudding, healthy morning recipe, vegan pudding, no-cook breakfast, make-ahead pudding