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Recipe card by FitRecipeTips.
Chia pudding is the least demanding make-ahead breakfast or snack there is. Chia seeds soak up liquid and swell into a soft, spoonable pudding overnight with zero cooking. This version tastes like dessert thanks to cocoa powder and a ribbon of peanut butter, but it is sweetened lightly with maple syrup.
We mix the base in one big bowl, stir it twice, and portion it into jars. Adding a little Greek yogurt or milk with more protein, like soy milk, makes it thicker and more filling. Top each jar in the morning so the banana stays fresh.
The method
- In a large bowl, whisk the cocoa powder with about 1/2 cup of the milk until it forms a smooth paste with no dry lumps.
- Whisk in the remaining milk, Greek yogurt, maple syrup, vanilla and salt until fully combined.
- Add the chia seeds and whisk for a full minute so they are evenly dispersed.
- Let the mixture stand for 10 minutes, then whisk again. This second stir breaks up any clumps that formed as the seeds started to gel.
- Cover and refrigerate for at least 4 hours or overnight, until thick and spoonable.
- Warm the peanut butter for 10 seconds in the microwave so it drizzles easily. Spoon the pudding into four jars, swirling a tablespoon of peanut butter into each.
- Top with sliced banana and chopped peanuts just before serving.
Coach notes
- If the pudding is too thick after chilling, stir in a splash of milk.
- Swap peanut butter for almond butter or sunflower seed butter for a peanut-free version.
- For a smoother texture, blend the finished pudding for 30 seconds.
Make it your way
Think of this as a base recipe. For a strawberry version, skip the cocoa and peanut butter, add vanilla and top with chopped strawberries. For a mocha twist, stir a teaspoon of instant espresso into the milk. Mason jars or small lidded containers make portioning easy, and the jars stack neatly in the fridge door.
Store & reheat
The pudding keeps for up to 5 days in sealed jars in the fridge. Add banana and peanuts the day you eat it. Chia pudding does not freeze well.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
