Peanut Butter Chia Pudding with Greek Yogurt
Servings: 2 people
- 4 tablespoons (40 g) chia seeds
- 1 cup (240 g) Greek yogurt
- ⅔ cup (160 g) milk any
- 2 to 3 tablespoons (30 g) creamy peanut butter best if natural
- 1 to 2 tablespoons (20 g) honey or maple syrup
- 1 teaspoon vanilla extract + 1 pinch of salt
- Add 1 cup Greek yogurt, ⅔ cup milk, 2 to 3 tablespoons creamy peanut butter, 1 to 2 tablespoons honey, 1 teaspoon vanilla extract, and a pinch of salt to a bowl.Whisk or blend until smooth and creamy.
- Whisk in 4 tablespoons chia seeds seeds. Let the mixture sit for 5 minutes, then stir again to break up any clumps.
- If you want, transfer it to single-portion jars or leave it in the mixing bowl. Cover and refrigerate for at least 4 hours, or overnight.
- Stir before serving. Add a splash of milk if the pudding is too thick. Top with banana, berries, peanuts, or chocolate chips if you like.
Substitutions
- Chia seeds → White chia seeds, black chia seeds
- Greek yogurt → Low-fat Greek yogurt, Skyr, dairy-free yogurt
- Milk → Almond milk, oat milk, soy milk, dairy milk
- Peanut butter → Almond butter, cashew butter, sunflower seed butter
- Maple syrup or honey → Mashed banana, date syrup
- Vanilla extract → Cinnamon, pumpkin pie spice
- Whisk the peanut butter well for a creamy pudding. Blend for a smoother result.
- Stir the chia seeds twice to avoid clumps.
- Natural peanut butter gives the best flavor and texture.
- Chill overnight for an extra thick and creamy pudding.
- Add a splash of milk before serving if too thick.
- Sweeten to taste depending on your peanut butter.
- Add toppings just before serving for the best texture.
- Great for meal prep and busy mornings.
- Store in the fridge for up to 3 days.
