I am in love with ground chia seed pudding for breakfast. Using ground chia seed in your pudding makes all the difference. It creates the smoothest pudding texture, with no slimy pieces of seeds. It is almost like eating dessert for breakfast. Wait, I actually serve this for dessert too!
My kids love it and it makes me feel SO happy to see them eating such a nutritious treat. This peanut butter chia pudding is also the most simple recipe.
All you need are a few ingredients:
Peanut butter – of course, that is the main ingredient in this recipe. Make sure you use one with no added sugar and no added oil. If you can’t have peanuts for any reason, this recipe will work with cashew butter, almond butter, or even sunflower seed butter.
Ground chia seeds also know as chia seed flour – if you don’t find this in the supermarket you can buy them online or it is super easy to make your own. Add chia seeds into your blender, make sure you add enough seeds to fully cover the blade. Blend until pulsed into a thin ground. Store ground chia seeds in an airtight container in the pantry for up to 1 year! You can watch my chocolate chia seed pudding recipe video to see how I make mine.
Unsweetened Almond Milk – I love to use almond milk in my chia seed pudding. I am always using Almond Breeze as it has low calories, no sugar, no carbs, and gives the perfect creamy texture to my recipe without using dairy.
Salt – optional especially if your nut butter is salted
Vanilla essence – just because everything is better with a hint of vanilla
Sugar-free Monk fruit syrup – this is a delicious natural syrup, with no sugar, no carbs with a delicious maple flavor. You won’t believe it is sugar-free as it tastes like real maple syrup.
Refrigerate for 3 hours or overnight
I highly recommend you refrigerate this pudding for at least 3 hours. While this pudding taste absolutely amazing straight away, waiting to give some extra time for the chia seeds fiber to absorb the liquid. It will create the most delicious silky smooth pudding.
Easy low carb breakfast meal prep
If you love breakfast meal prep as I do, you can make this peanut butter chia pudding on Sunday. Store in an airtight container and serve a portion every morning. This recipe serves 8 portions resulting in 6.4 grams net carbs per serve. I always have half of my carbs for breakfast and this peanut butter chia pudding keeps me full for at least 5 hours.
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In a blender, add all the ingredients, the order doesn't matter.
Blend for 30 seconds, stop, scrape the side and bottom of the blender with a spatula. Blend again for 30 seconds - 1 minute or until creamy and smooth.
I recommend you check the sweetness at this stage and adjust with extra drops of monk fruit extract (or stevia drops) for a sweeter pudding. You can also adjust sweetness with extra maple-flavored syrup but the pudding but this will change the texture, the more syrup you add, the more liquid will be the pudding. That is why I prefer to adjust sweetness with drops.
Transfer into 8 small glass jars, 1 serve about 1/3 cup (80ml)
Refrigerate at least 3 hours for the best creamy texture and flavors.
Serve with toppings of your choice. I recommend sugar-free dark chocolate chunks, a drizzle of melted sugar-free chocolate, a drizzle of peanut butter, and a pinch of crushed peanuts.
Store in the fridge for 5 days in an airtight container.
Serve for breakfast or dessert.
Ground chia seed: if you prepare the ground at home, ground the whole chia seed first then measure the grounded chia seeds required by the recipeNet carbs: 6.4g per serving for 8 servings per recipe.
* Percent Daily Values are based on a 2000 calorie diet.
This recipe is sponsored by Almond Breeze Made from the best California Almonds and I received a compensation to develop this recipe but note that I only recommend products I love and trust on this blog. Thank you.