Easy High-Protein Peanut Butter Chia Pudding (Vegan)

This peanut pudding is a great option for moms who work outside of the home! You can make it in advance so it’s ready to go for a quick breakfast or as an easy snack to bring to work.

This is a VERY easy breakfast recipe that I love making on Low Carb Days. Low Carb Days?? You might be thinking, “What are you talking about?!”

I recently became a FASTer Way to Fat Loss Coach! FASTer Way is a virtual fitness and nutrition program that I absolutely LOVE and have been following myself (with great results!) since March 2024!

In the program, we implement Carb Cycling (which sounds way more complicated and intimidating than it really is!), where we have two days a week that we eat lower carbs and high healthy fats to help improve our metabolic flexibility.

This Peanut Butter Chia Pudding recipe is one of my go-to recipes for Low Carb days and it keeps me full and satiated for hours!

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What You’ll Love About This Recipe

• Fast – You can whip this recipe up in less than 5 minutes, just like my Rasberry Chia Jam (which would be a yummy addition to this chia pudding!)
• Easy –  Just combine all the ingredients, let it sit for a couple of minutes (or overnight), and it’s ready!
• Great for Meal Prep –  This chia pudding is a great recipe to make ahead of time! I love using these beautiful vintage glass coffee mugs to hold my chia pudding, because they have bamboo lids, making them great to prep and put in your fridge overnight.

Recipe Ingredients

You’ll need the following ingredients to make this Peanut Butter Chia Seed Pudding Recipe:

Ingredient Notes

• Protein Powder: I use Be Well by Kelly Vegan Vanilla Protein Powder which is very clean (only 3 ingredients) and has 20 grams of protein in it! Use my affiliate discount code: SUPERMOMEATS for 15% off your order! You can use your preferred protein powder though! Even a chocolate powder would probably taste delicious!
• Cacao Nibs: I love Navitas Organics Organic Cacao Nibs. You can also use chocolate chips, just keep in mind that there is added sugar in chocolate chips.
• Almond Milk: I like to use Unsweetened Almond Milk to ensure there is no added sugar.

Additions & Substitutions

Additions:

• Banana Slices: Top chia pudding with banana slices!

Substitutions:

• Peanut Butter: Easily swap out the peanut butter for almond butter, cashew butter, peanut butter powder, or sunflower seed butter!
• Cacao Nibs: You can use chocolate chips instead of cacao nibs or omit them altogether.
• Almond Milk: You can use any nut-milk that you want or regular milk. I’ve been making my own homemade nut-milk, and it’s the BEST THING EVER! It takes 5 minutes to make and it’s free of preservatives, gums, emulsifiers, seed oils, etc. This is the nut milk maker I use and I’ve been very happy with it so far!
• Chocolate Protein Powder: Turn this into a Chocolate Peanut Butter Chia Pudding by using chocolate protein powder instead of vanilla or by adding some cocoa powder!

How to Make Peanut Butter Chia Pudding: Step-by-Step

For the full recipe with the exact ingredients, scroll down to the printable recipe card below!

Step 1: In a glass container, mix chia seeds, coconut milk, almond milk, peanut butter, maple syrup, cacao nibs, and protein powder together until well combined.

Step 2: Allow chia pudding to sit for at least 5 minutes, until chia seeds coagulate and form a pudding-like consistency, or refrigerate overnight for an easy breakfast or snack the next day! Top with a drizzle of peanut butter when ready to eat!

Recipe Tips & Tricks

• Double the recipe: I love doubling this recipe and refrigerating the second serving for a delicious breakfast or healthy snack the next day! You can use mason jars or these glass mugs with bamboo lids (which is what I use)!
• Add more almond milk: When you’re ready to eat the chia pudding, you may want to add a splash of almond milk and give it a quick stir if the pudding seems too thick after being refrigerated.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 2-3 days. You may need to add some more almond milk to the chia pudding when you’re ready to eat it so it’s not too thick.

Frequently Asked Questions