Creamy Peanut Butter Cup Chia Pudding
Chia Pudding That Tastes Like a Peanut Butter Cup?!
Okay, story time. I first made this when I was craving those peanut butter cups (yeah, you know the ones), but didn’t want to go full sugar-bomb for breakfast—though, let’s be honest, that’s happened too. So, Creamy Peanut Butter Cup Chia Pudding was born one rainy Sunday when I was out of regular yogurt and only had some sketchy almond milk in the fridge. Anyway, I whipped out my trusty giant jar of peanut butter (the fancy kind was on sale, but usually I go with the cheapest one). And somehow, with a bit of cocoa powder magic, chia seeds, and a good stir, I ended up making something my sister called “basically dessert for breakfast, but like, healthy-ish?” Not gonna lie, the first time, it was soupier than intended because I misread the chia ratio, but hey, trial and error, right?
Why You’ll Love This (Or At Least Crave It Again)
I make this dish when I want to feel slightly virtuous but still eat chocolate and peanut butter. My family actually starts lurking around the fridge when they spot me pulling out chia seeds (code for: they love it). It’s ridiculous how good it is for how lazy-friendly it is. Honestly, the main reason I keep coming back—apart form the flavor—is how you can meal-prep the puddings and then totally forget about them until you’re scavenging, hungry, at 9pm. Oh, and cleanup is not a nightmare (which, as you know, matters after a long Tuesday). Pro-tip: Don’t even try to argue with a chocolate craving. Trust me, I’ve lost every time.
What You’ll Need: Ingredients (With Real-life Swaps)
- 2 tablespoons creamy peanut butter (chunky if you’re feeling sassy; sometimes I use almond butter when I’m out, works fine)
- 2 tablespoons unsweetened cocoa powder (also tried dark cocoa, not bad if you’re into that extra oomph)
- 2–3 tablespoons maple syrup (I use honey in a pinch, or, sometimes just toss in regular sugar if that’s all I have)
- 1 cup milk — dairy or any kind you have (oat, almond, hemp, heck, I’ve even used watered-down yogurt)
- 1/2 teaspoon vanilla extract (not strictly necessary—my cousin skips it and swears nobody notices)
- 1/4 cup chia seeds (black or white, absolutely does not matter)
- Pinch of salt (I forget this half the time, but it does wake up the chocolate, so try to remember!)
- 2 tablespoons mini chocolate chips, for topping (optional, but c’mon, why not?)
- A handful of roasted peanuts, chopped, for garnish (use sunflower seeds if nut allergies lurk in your house)
Here’s How It Happens (Even If It Looks Weird)
- In a bowl or a jar (whatever’s cleanest), whisk together the peanut butter, cocoa powder, maple syrup, and a splash of your milk. It’ll look gloopy. Don’t panic! This is where I sneak a taste to check if I want to add more sweetener.
- Pour in the rest of the milk and the vanilla extract. Whisk again to combine—you’re aiming for smooth-ish, but if there’s a peanut butter blob that refuses to play along, just squish it against the side.
- Toss in the chia seeds and that pinch of salt. Stir everything together pretty thoroughly. Set a timer for 5 minutes, then stir again. (Seriously, this prevents that weird clump in the middle. Ask me how I know.)
- Cover and pop your bowl or jar in the fridge. Ignore it for at least 2 hours or, preferably, overnight. Longer is better for pudding-y texture (I think this tastes better the next day, actually).
- When ready, give it a good stir—if it’s too thick, loosen with a splash more milk. Spoon into bowls, add mini chocolate chips and chopped peanuts (and, if you’re feeling generous, an extra swirl of peanut butter on top).
Things I’ve Noticed (aka Notes)
- Maple syrup brings out this subtle, smoky-sweet vibe, but honestly, brown sugar is fine (just dissolves slower).
- If you forget to stir after 5 minutes, it’ll be a bit clumpy—just break it up later. No biggie.
- I once used too little peanut butter, and the whole thing tasted a little sad. Extra PB fixes almost anything here.
Variations And That One Experiment Gone Wrong
- Swapping in hazelnut spread (yes, that one) turns it into something more decadent, but gets quite sweet—maybe halve the syrup.
- If you go with blended frozen bananas instead of maple syrup, it sorta works, but the texture really does get funky (I wasn’t a fan, my nephew inexplicably loved it; kids, right?).
- Drizzle jam on top for a PB&J vibe—grape jelly was my best attempt, but raspberry rocks too.
Tools I Use (And MacGyver Approaches)
- I use a whisk, but a fork works, honestly. If you don’t have jars, just use any container that has a lid—cling film and a bowl works just as well. My friend, Lisa, legit mixed hers in a travel coffee mug. Use what you’ve got.
Storing Your Pudding—If It Lasts That Long
This keeps in the fridge about 3 days (though honestly, in my house it never lasts more than a day!). If you want to portion it out, little jars with lids work a treat for breakfast-on-the-go. I’ve probably forgotten about a jar once or twice, and it was still edible after, like, 4 days. Just give it a sniff, common sense and all that.
How I Serve It
Honestly, most mornings, I eat it straight from the jar while hunting for clean socks. But if you want to get a bit fancy or are trying to impress, scoop into a glass bowl, top with extra nuts and a few chocolate chips. It’s surprisingly good with sliced bananas or even a dollop of vanilla yogurt (that’s my Tuesday trick). My family tradition? We argue over who gets the jar with the most toppings—winner gets the spoon, loser deals with cleanup.
My Oops-learned Pro Tips
- Don’t skip the second stir—seriously, I once tried just tossing everything together and walking away. Came back to a pudding with a dry chia seed rock in the middle. Not fun.
- If you rush the chill time, it’ll be weirdly runny. Wait at least 2 hours. Patience, grasshopper.
- I’ve found the best texture is actually after an overnight rest; plus, less morning prep stress.
I’ve Actually Gotten These Questions (FAQ)
- Can I freeze these? Sort of. They thaw a bit grainy for my taste, but it’s edible; not my fave, but if you’re desperate, sure.
- Can I make it nut-free? Yes, swap sunflower butter for peanut butter and leave off peanut garnish. Not quite the same but it works. My friend Kate has a nut allergy and she still enjoys the sunflower version.
- My pudding seems too thick/thin. Help? Just stir in a bit more milk if it’s cement-like. If it’s soup, add another spoonful of chia and wait—chia needs time to do its weirdly magical thickening thing.
- Can I sweeten with stevia or something else? Sure, though I find stevia sometimes gets that odd aftertaste, so taste as you go. Date syrup is another option, if that’s your jam.
- Do I really need to use vanilla? Nah, skip it if you want. Nobody’s taking notes, promise!
There you go! Make it, tinker with it, eat it for dessert or breakfast—life’s too short to skip chocolate for breakfast, honestly. And if you find a way to make it in bulk without it vanishing from the fridge, do tell me how you managed…
Ingredients
- 2 tablespoons creamy peanut butter (chunky if you’re feeling sassy; sometimes I use almond butter when I’m out, works fine)
- 2 tablespoons unsweetened cocoa powder (also tried dark cocoa, not bad if you’re into that extra oomph)
- 2–3 tablespoons maple syrup (I use honey in a pinch, or, sometimes just toss in regular sugar if that’s all I have)
- 1 cup milk — dairy or any kind you have (oat, almond, hemp, heck, I’ve even used watered-down yogurt)
- 1/2 teaspoon vanilla extract (not strictly necessary—my cousin skips it and swears nobody notices)
- 1/4 cup chia seeds (black or white, absolutely does not matter)
- Pinch of salt (I forget this half the time, but it does wake up the chocolate, so try to remember!)
- 2 tablespoons mini chocolate chips, for topping (optional, but c’mon, why not?)
- A handful of roasted peanuts, chopped, for garnish (use sunflower seeds if nut allergies lurk in your house)
Instructions
-
1In a bowl or a jar (whatever’s cleanest), whisk together the peanut butter, cocoa powder, maple syrup, and a splash of your milk. It’ll look gloopy. Don’t panic! This is where I sneak a taste to check if I want to add more sweetener.
-
2Pour in the rest of the milk and the vanilla extract. Whisk again to combine—you’re aiming for smooth-ish, but if there’s a peanut butter blob that refuses to play along, just squish it against the side.
-
3Toss in the chia seeds and that pinch of salt. Stir everything together pretty thoroughly. Set a timer for 5 minutes, then stir again. (Seriously, this prevents that weird clump in the middle. Ask me how I know.)
-
4Cover and pop your bowl or jar in the fridge. Ignore it for at least 2 hours or, preferably, overnight. Longer is better for pudding-y texture (I think this tastes better the next day, actually).
-
5When ready, give it a good stir—if it’s too thick, loosen with a splash more milk. Spoon into bowls, add mini chocolate chips and chopped peanuts (and, if you’re feeling generous, an extra swirl of peanut butter on top).
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
