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Start your morning right with a creamy, nutritious chia pudding featuring nut butter! This recipe is perfect if you love easy breakfast ideas, healthy food recipes, and minimal morning prep.
Table of Contents
Why You’ll Love This Recipe
- Packed with plant-based protein and fiber
- Ready in minutes with simple ingredients
- Easily customizable with your favorite nut butters and toppings
- Beautiful enough for your “Aesthetic Food” Pinterest board
Ingredients Table
| Ingredient | Quantity/Notes |
|---|---|
| Unsweetened almond milk | 1 cup |
| Chia seeds | 3 tablespoons |
| Maple syrup or honey | 1 tablespoon |
| Peanut butter | 2 tablespoons |
| Vanilla extract | ¼ teaspoon |
| Toppings (extra peanut butter, cacao nibs, berries) | To taste |
Equipment List
Mentioned in Recipe/Article (with affiliate links):
- Mixing bowls: Shop Mixing Bowls
- Whisk or Electric Mixer: Electric Mixer
- Measuring cups/spoons: Measuring Set
- Cutting board (for fruit): Shop Cutting Boards
- Chef’s knife (if slicing banana): Chef’s Knives
- Refrigerator storage jars
Step-by-Step Instructions
Step 1: Combine Ingredients
Whisk together almond milk, chia seeds, maple syrup, peanut butter, and vanilla in a mixing bowl. Keep whisking the peanut butter likes to stick! Work until it’s fully dispersed.
Step 2: Let It Sit
Allow the mixture to sit for five minutes. Whisk again to break up chia clumps, ensuring a smooth pudding texture.
Step 3: Chill and Set
Cover and place the bowl or jars in the refrigerator. Let set for at least 30 minutes; overnight is even better. Chia seeds will absorb the liquid, creating a pudding-like consistency.
Step 4: Add Toppings and Serve
Top your pudding with extra peanut butter, cacao nibs, and berries. Enjoy your breakfast right away or prep several jars for the week!
Helpful Tips
- Use creamy nut butters for best texture.
- Swap peanut butter for almond, cashew, or sunflower butter to vary flavor and fit dietary needs.
- Add sliced banana, granola, or nuts for extra nutrition and crunch.
- For a firmer pudding, use less liquid or add extra chia seeds after chilling.
FAQ – Chia Pudding with Nut Butter
Can I make this recipe vegan?
Yes! Use maple syrup and plant-based milk for a fully vegan recipe.
How long does chia pudding last in the fridge?
Stored in an airtight jar, it stays fresh up to 5 days. Make several servings for a grab-and-go breakfast.
Can I use other nut butters?
Absolutely! Almond, cashew, or sunflower butters work great and bring different flavors to your pudding.
How do I fix runny or too-thick pudding?
If it’s runny, stir in an extra tablespoon of chia seeds and chill longer. If it’s too thick, add a splash of almond milk and mix well.
Conclusion
Ready for stress-free mornings? Try this Chia Pudding with Nut Butter and share your breakfast creations in the comments below! Don’t forget to explore our Amazon affiliate links for kitchen tools that make prep a breeze.
PrintChia Pudding with Nut Butter : Healthy Breakfast in 5 Minutes!
Creamy, protein-packed chia pudding featuring almond milk, peanut butter, and a touch of vanilla – a simple, savory breakfast ready in under 5 minutes.
- Prep Time: 5
- Total Time: 35
- Yield: 2
- Category: Breakfast
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsweetened almond milk
3 Tablespoons chia seeds
1 Tablespoon maple syrup or honey
2 Tablespoons peanut butter
¼ teaspoon vanilla
Toppings: extra peanut butter, cacao nibs, berries
Instructions
1. Whisk together almond milk, chia seeds, maple syrup, peanut butter and vanilla until blended.
2. Let the mixture sit for five minutes and whisk again to remove any chia clumps.
3. Cover and refrigerate for at least 30 minutes, or up to 12 hours.
4. When ready to serve, top with extra peanut butter, cacao nibs and berries. Optionally, add banana slices.
Notes
Swap peanut butter for your favorite nut butter or sunflower butter.
Make ahead and enjoy throughout the week for quick breakfasts.
Add granola, nuts, or extra fruit for more texture and nutrition.
Kitchen Equipment Showcase
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