This easy peanut butter chia pudding recipe is the perfect snack! Top it with a cubed apple for a healthy & filling afternoon snack (it makes a great breakfast, too.)
Let’s talk about chia pudding. I’m one of those people really hates to eat weird textures (like straight yogurt, bananas, etc.) So you’d think that I would absolutely hate chia pudding, right?
And, as my mom said last time she saw me eating this, “that looks weird.”
Well, the joke’s on you because my peanut butter chia pudding is good. But, it did take me a while to figure out the right liquid to chia ratio so that my pudding ends up just the right texture. Too much liquid, and it’s just kind of soup-y. The good thing about not adding enough liquid is that you can always add a little more.
Chia seeds are really good for you: they’re full of nutrients and an excellent source of fiber & protein. I usually eat this peanut butter chia pudding on days when I’m eating low carb, but sometimes I just crave it as a filling afternoon snack. I mix it up in a large mason jar, then once it’s ready to eat, I like to put it in these cute little jam jars, so it’s basically a grab & go snack. Just add fruit.
Peanut Butter Chia Pudding
- 2 cups Unsweetened Vanilla Almond Milk
- 1/3 cup Chia Seeds
- 2 tbsp Peanut Butter I use Trader Joe’s Organic Salted Peanut Butter
- In a large mason jar or storage container with a lid, stir together the almond milk and peanut butter. I like to use a little whisk for this, so there aren’t huge chunks of peanut butter in the mixture.
- Add chia seeds and stir.
- Cover and place in the refrigerator for 5-8 hours, occasionally shaking it up or giving it a stir to make sure everything is evenly distributed.
- Serve topped with your favorite fruit (or alone, I don’t judge.) I like to top mine with an apple cut into cubes.
Looking for another low carb snack? These Chocolate Peanut Butter Bites are the perfect treat.