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Chocolate Peanut Butter Chia Pudding

This recipe came from a need for a healthy, quick breakfast on the go. My sweet tooth (and love of peanut butter cups) steered me towards these flavors, and some trial and error brought me to this recipe.  Feel free to adjust sweetness, milk types, and other flavor additives to your own taste – this is the base recipe, and some version of this is always in my fridge waiting for me to spoon it directly into my mouth before I run out the door.


• 2 Cups unsweetened oat milk (or other milk)

• 1 Tbsp agave, honey or other sweetener

• 2 Tbsp peanut butter powder (or peanut butter)

• 1 Tbsp dutch cocoa powder

• ½  Cup chia seeds


Whisk everything except the chia seeds together in a large coverable container.  If using real peanut butter, heat it up for 15 seconds in the microwave, mix your sweetener into that, and add it to the oat milk, whisking thoroughly. Mix in chia seeds, cover the container and set in the fridge for 15 minutes, stir the chia seeds back into the mixture, and let sit for 30 minutes (or even overnight) in the fridge. This will keep in the fridge for up to a week – if you can keep it around that long!

Consider adding any of these extras to taste: cinnamon, espresso powder, sliced almonds, diced up banana, or a pinch of cayenne pepper all add something special, but the sky’s the limit!

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